Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything Fast. If you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!
Bánh mì—a Vietnamese-style hoagie—is often a complicated affair with a number of different components. Here it’s pared down to the absolute essentials: pork and pickled vegetables. Pretty cool for 30 minutes.
1 small daikon radish or 4 small regular red radishes
1 large carrot
1 small cucumber
3 tablespoons sugar
1 inch fresh ginger
1 garlic clove
1 tablespoon peanut oil
1 pound ground pork
1/2 cup mayonnaise
2 teaspoons Sriracha, or more to taste
1 tablespoon fish sauce
1 tablespoon soy sauce
4 hard sub rolls
Several sprigs fresh cilantro
Prep | Cook
Trim and peel the daikon or 4 small radishes, carrot and cucumber. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon.
If you’re using a food processor for grating, cut the vegetables into chunks that will fit through the feed tube. Shred them by machine or by hand on a box grater.
Put the vegetables in a colander in the sink; sprinkle with 1 tablespoon salt and 3 tablespoons sugar and toss. Let sit.
1. Put a large skillet over medium-high heat.
Peel and mince 1 inch ginger and 1 garlic clove.
2. Add 1 tablespoon peanut oil to the skillet along with the ginger and garlic. After a quick stir, add the ground pork; let it brown in the pan, 2 or 3 minutes.
3. Turn the broiler to high; put the rack 6 inches from the heat.
Stir together 1/2 cup mayonnaise and 2 teaspoons Sriracha in a small bowl.
4. Add 1 tablespoon each fish sauce and soy sauce to the pork. Stir and cook until most of the liquid has evaporated, 3 to 5 minutes.
5. Split the sub rolls open and broil them until lightly toasted, 1 to 3 minutes.
6. When the pork is fully cooked, remove the pan from the heat.
7. When the sub rolls are toasted, remove them from the broiler; spread with Sriracha mayonnaise.
8. By now the shredded vegetables will have released some water; squeeze out the water through the colander. Divide the vegetables among the sub rolls.
9. Lay the pork on top of the shredded vegetables. Top with several cilantro sprigs (stems and all) and serve.