A Banh Mi is a mess of meat tamed by pickled carrot and daikon slaw as well as cool, crunchy cucumbers. Traditionally, it’s made with a few types of meat, but our Epicurized version uses pulled pork.
1⁄2 cup water
1⁄4 cup sugar
1⁄4 cup white balsamic vinegar
1⁄2 daikon, or 4 radishes
1⁄4 cup light mayonnaise
16 slices of cucumber
1⁄4 cup chopped fresh cilantro , optional
- In a Multipurpose Pot - 8 cup, stir water with sugar and white balsamic vinegar. Bring to a boil, then pour into a bowl and let cool to room temperature.
- Meanwhile, using a 4-in-1 Mandoline, slice carrots lengthwise into ribbons, then stack slices. Cut into julienne strips. Repeat with daikon or radishes.
- Once vinegar mixture has cooled, stir in carrots and daikon. Let marinate at least 1 hour or refrigerate overnight to soak up flavour.
- Slice baguette lengthwise, then cut into quarters. Lightly spread cut-sides with mayonnaise. Strain pickled slaw and discard liquid. Top bottom halves of baguette with pulled pork, then divide slaw, cucumber and cilantro overtop. Cover with baguette tops and serve.