This not-so-traditional Vietnamese Bánh Mì sandwich is crazy delicious! Made with slow cooker pulled pork, this delish dish actually has Chinese Five Spice seasoning for the rub, making it not-so-Vietnamese either! You can make the pickled veggies ahead of time for the topping. And, the pickled veggies make a great salad all by itself! Try serving this sammy open-faced for a twist, and to save some calories (I’m all about saving calories!). Or, go for the gusto and eat the whole loaf — it’s that good!
Add the pork shoulder to a slow cooker and walk away for four hours!
Pickled veggies are the crunchy topping to this yummy Bánh Mì sandwich!
- 4 pounds pork shoulder, fat trimmed, cut into large chunks
- 2 tablespoons Chinese Five Spice powder
- 4 tablespoons low sodium soy sauce(or liquid aminos)
- ¼ cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons dry sherry cooking wine
- 2 tablespoons garlic, minced
- 2 tablespoons fresh ginger, minced
- Sriracha aioli
- 2 loaves Báhn Mì bread, or thick loaf baguette
- For the Pickled Vegetables:
- ½ English cucumber, sliced very thin
- 3 carrots, peeled and julienned
- 4 large radishes, sliced very thin
- 1 jalapeño, seeded and sliced very thin
- 3 tablespoons salt
- 4 tablespoons sugar
- 1 cup rice vinegar
- 1 cup water
- ¼ cup fresh cilantro
- Place the pork in a large bowl and rub in the Chinese Five Spice until pork is completely coated. Let sit for 5 minutes.
- In another bowl, whisk together the soy sauce, hoisin sauce, honey, sherry, garlic, and ginger. Place the pork at the bottom of a slow cooker and pour the mixture over the pork, tossing to coat. Cook the pork on high for 4 hours, or low for 8 hours. Stir halfway through. When the pork is finished, shred the pork with two forks, discarding any fat. Keep warm.
- While the pork is cooking, place the sliced veggies in a large bowl. Add 1 tablespoon salt and 1 tablespoon sugar to the veggies and stir to coat well. Let sit for 10 minutes to draw out the moisture. Rinse well and drain. In a small bowl, whisk together the vinegar, water, and remaining 2 tablespoons salt and 3 tablespoons sugar. Stir until dissolved. Pour over the veggies and set aside for at least 1 hour.
- To make the aioli: Combine 3 tablespoons sriracha sauce with 4 tablespoons low-fat mayonnaise.
- To assemble the Bánh Mì sandwich, slice the baguette in half and cut into evenly portioned sizes (about 3 inches). Spread the aioli on the bottom of the baguette. Layer with pulled pork, pickled veggies, and cilantro leaves.
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Wow! Believe it or not, this gorgeous sushi pizza is so easy to make! Don’t be intimidated by its picture-perfect appeal! (I know, it’s almost too pretty to eat.) Grab your rice cooker and follow this recipe. Finding sushi-grade fish can sometimes be a challenge. But, guess what? I was so excited to see that Whole Foods started carrying frozen sushi-grade salmon and tuna from “Sushi at Home!” This fish tastes just as good as it does at my favorite sushi restaurant! You really can top this rice pizza with any of your favorites, not just raw fish. Be creative folks! How about smoked salmon, cooked crab, or pickled veggies? Yum, yum, and yum! And, don’t forget the wasabi!
Make the rice pizzas using short-grain sushi rice cooked in a rice cooker and oven-baked (not fried). So healthy!
Sushi-grade salmon and tuna can be found at select grocery stores like Whole Foods. They now carry “Sushi at Home” frozen sushi fish. Defrosts very quickly!
Cut pizza slices of sushi like you would a traditional pizza! Serve your sushi pizza with your favorite dipping sauces, wasabi, and pickled ginger.
- 2 cups cooked sushi rice (recipe below)
- 1 egg white
- ¼ teaspoon toasted sesame seeds
- 1 small cucumber, peeled and thinly sliced
- 2 small ripe avocados, pitted and sliced thinly
- 6 oz. sushi-grade salmon
- 6 oz. sushi-grade yellowfin tuna
- Small package of wakame seaweed salad
- Black sesame seeds for garnish
- Wasabi paste, pickled ginger, and soy sauce for serving
- Preheat oven to 400 degrees. Make the sushi rice in a rice cooker according to package directions. Let cool completely. Gently mix into the rice the egg white and sesame seeds. Lightly coat a pizza stone or baking tray with cooking spray. Wet your hands and mold the rice into two 6-inch rounds onto the stone or tray. Cook in the oven for 20 minutes. Remove and let cool.
- Thinly slice the salmon and tuna. Layer the sushi pizza rounds in this order: cucumber slices, avocado slices, salmon slices, and tuna slices. Place a mound of wakame seaweed salad in the middle. Top with black sesame seeds. Serve with wasabi, pickled ginger, and soy sauce.
- To make perfect sushi rice:
- Thoroughly rinse 1½ cups of sushi rice (short-grain) until water is clear and not muddy. Place in a rice cooker, along with 2 cups water. Cook until button pops up and light changes to “warm.”
- Meanwhile, in a small sauce pot, combine 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Dissolve over medium heat but do not boil. Remove from heat and stir. Set aside to cool. Once rice is finished, let sit in the steamer for 5 minutes. Remove rice and place into a wooden, or non-reactive bowl. Using a wooden or plastic paddle, gently fold in the vinegar mixture until well combined. Do not squish the grains! Let rice cool to room temperature before handling.
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Having lived in Gothenburg, Sweden for a few years definitely had its advantages. The freshest seafood from Sweden’s west coast supplied the entire country! One of my favorites to prepare was (and still is) the Norwegian salmon. It’s fatty and rich with flavor! I cooked this salmon at least twice a week, experimenting with different recipes. Here’s one of my go-to recipes. It’s incredibly simple and incredibly good! You don’t have to use Norwegian salmon, any salmon will do. I just think a fattier salmon is best (don’t worry, it’s the “good” omega fat). If you shop at Whole Foods they always have the Norwegian salmon on hand. Just ask the fish monger!
- 1 teaspoon ground coriander
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon honey powder or teaspoon honey
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 (6-ounce) salmon fillets
- 2 tablespoons canola oil
- Fresh thyme or cilantro for garnish
- Lemon wedges for garnish
- Combine all spices in a small glass bowl. Brush canola oil on both sides of fish. Generously sprinkle salmon with spice mixture on both sides of fish. Heat a large heavy skillet with 1 tablespoon of oil on medium high to high heat. Place fish skin side down in pan. Cook for 4 minutes until nicely seared. Turn fish over and cook another 2 to 3 minutes until fish is light pink. Garnish with herbs and lemon wedges on the side. Serve with rice if desired.