Ground Pork Banh Mi Sandwich

These ground pork Banh Mi sandwiches are easy to cook for a quick weeknight meal. Make them all your own by adding any of your favorite toppings.

Not unlike my efforts with the pantry, I’ve been in the mode of cleaning out the freezer the past week. It’s amazing how things begin to pile up before you even realize it. I tend to buy meat in larger amounts when I make the trip to Whole Foods and I realized I had some of my favorite ground pork that needed to be used up. 

Dinners have been a little boring around here lately so I decided to brighten things up with a simple twist on a Banh Mi. 

This is a quick and easy recipe. You can add whatever toppings you’d like to it. Earlier in the day, I made some short-cut pickled vegetables to serve on top. By short-cut I mean, I bought shredded carrots, cut daikon (or use peeled red radishes) into matchsticks and poured over my go-to quick pickling brine. It’s not difficult at all but do plan ahead so they can sit in the fridge for at least 6 hours.

Otherwise, some sliced cucumber, cilantro, easy sriracha + mayo and you are good to go. 

INGREDIENTS

1 pound ground pork
3 green onions, sliced
2 garlic cloves, minced
1 tablespoon chopped fresh cilantro
2 teaspoons soy sauce
1/2 teaspoon fish sauce
1/4 teaspoon brown sugar
1/4 teaspoon crushed red pepper
3 buns for serving
Optional toppings:  pickled vegetables, sliced cucumber, fresh cilantro, mayonnaise, sriracha 

PREPARATION

Heat a non-stick skillet over medium-high and add the pork. Cook for 3 to 4 minutes, breaking it apart with a spatula as it cooks. Add the onion and garlic. Continue to cook for 4 to  5 more minutes, until the pork is browned, cooked through, and no longer pink. (Continue to cook if you like crispier bits mixed in.)

Reduce the heat to medium and stir in the cilantro, soy sauce, fish sauce, brown sugar, and red pepper. Cook for 1 more minute. 

Remove from the heat and serve on buns with toppings.