“The World’s Most Perfect Sandwich”
Years ago, I read an article in a respected food and lifestyle magazine celebrating the world’s most perfect sandwich: The Vietnamese Bahn Mi. Not only had I never heard of this marvel until the mature age of 34, I had no clue how to procure the ingredients to make one in rural PA.
So my pursuit of the Holy Grail of lunch foods became a near obsession. When I serendipitously found myself on a work trip to San Francisco, I brushed aside my hotel bartender’s concerns about my proposed journey to the Tenderloin to locate a famous hole-in-the-wall market. Two blocks in, I realized I’d over-estimated my own sense of adventure and executed a hasty retreat–side-stepping several drug deals and a pant-less man–in my mad dash back to the hotel.
On return from that trip, I determined to make my own. I mean, how hard could it be? Sourcing the ingredients in our upland market had become slightly less difficult over the years. And while our local grocery was no longer using the term Oriental to identify the designated aisle, it was sparsely populated with a dusty selection of La Choy sauces and Cup-o-Noodles. So I had to get creative.
What I threw together out of a mix of frustration one fun evening with friends has become one of our absolute favorite meals and I’ll share it with you here. You should have no problem finding the ingredients almost anywhere.
Vietnamese Bahn Mi’ish Sandwiches
Serves 8-10
Ingredients
- 10 Ciabatta Buns or 2-3 Ciabatta Loaves (I prefer buns), halved across the length of the bun, excess breading removed from the inside.
- 3-4 pork tenderloins. I find these are usually sold two to a bag.
- 2 Cups Teriyaki marinade. (I swear by Soy Vey’s Very, Very Teriyaki to the point that I don’t like making these without it.)
- 1 bag shredded carrots
- 2 C Vinegar (I typically use white or Apple cider)
- 1 Tbs Crushed red pepper flakes
- ½ Tbs sugar
- 2 Jars dill pickle “sandwich stuffers”, julienned. (ie. the pickles that are sliced lengthwise)
- 3 cucumbers, peeled, seeds removed, julienned.
- 1 large can sliced black olives
- 2 jalapenos, diced
- 1 large bunch scallions, diced with green parts included
- 8’ish whole limes
- 1 large bunch cilantro
Sauce Ingredients
- 2 C Mayonnaise
- Siracha to taste
- 2 Whole limes, juiced
Directions
- In two large Ziplock baggies, marinade pork tenderloins in 2 C Teriyaki marinade ideally overnight. If you started too late, just marinade for as long as you can prior to grilling.
- In medium saucepan, bring 2 C vinegar, 1 Tbs crushed pepper flakes, and ½ Tbs sugar to a boil. Once boiling, cut heat entirely and set aside to cool.
- Chop all veggies and arrange in individual bowls for self-serving.
- When cool, lightly drain carrots and place in their own bowl with some of the pickling liquid.
- Wash and dry cilantro. I leave it whole for serving.
- Quarter about 6 limes and place in bowl for serving.
- Prepare sauce. I typically make two batches: one mild and one make-your-face-melt hot for those of us who prefer such excitement. So 1 C mayo in one bowl and 1 C mayo in the other. Add juice of ½-1 lime to each and stir well. Then add siracha 1 Tbs at a time until each batch of sauce reaches your preferred level of spice.
- Preheat oven to 350 degrees
- Grill pork tenderloins over med-high heat about 15 min. Allow to sit for 10-15 min.
- While pork is resting, warm Ciabatta on baking sheets in 350 degree oven. You’ll have to feel this out. About 8 minutes? You want them toasted but not so tough that they tear the roof of your mouth when you bite into the sandwich. It’s an art getting these just right!
- Once pork has rested, slice on the bias about ¼” thick and just serve from the board. Why not?!
Now, form a line and work folks through to make their own Upland Bahn Mi. We slather both sides of the bread with sauce and pile these works of art Dagwood-style high, finishing each a dash of fish sauce if you prefer.