bánh mìthịt nướng (Vietnamese sandwich with grilled pork chop) is my favorite kind of sandwich. It was created in Vietnam during French colonial rule, and has influences from both cultures. The sandwich is typically made with French baguette and pâté, with different variants of Vietnamese meats and ingredients as the filling. The banh mi ‘thit nuong’ (grilled pork chop), however, is at the top of my list.
Unfortunately you can’t just whip this one up on the spot, as it demands a little preparation at least one day in advance. The meat is best marinated the day before, and the ‘do chua’ (pickled daikon and carrots) can be made the day before as well – but will be better if it is made the week before.
I usually marinade a bunch of pork chops, have them for dinner the first day, and then use the leftovers for sandwiches the following day.
The do chua is generally amazing with rice and meat dishes, and it lasts for about a month in the refrigerator, leaving you plenty of time to nibble.
The picture below is a banh mi stand right around the corner of my grandmother’s house. This woman arrives early every morning and sits there all day long in the blazing hot sun.