What do I enjoy most about cooking? Bread, Vietnamese food, fresh flavours and cooking gadgets … mostly the Big Green Egg. So how could I bring all of those elements together into a single meal, throwing in a good dose of tasty flavour enhancing rub?
Step forward the Simply Zensational Banh Mi roll.
Simply Zensational Banh Mi Roll
Why “Simply Zensational”?
I used Dizzy Pig Simply Zensational rub when cooking the pork. This is an Asian style rub with aromatics of ginger, galangal, sesame seeds and lemon/citrus notes. This is close to the traditional lemongrass taste of Vietnamese Banh Mi.
- 5 airtight jars or containers
- Chopping board
- Banh Mi bread rolls
- Dizzy Pig Simply Zensational rub
- 2 carrots
- 1 small celeriac
- Fresh basil
- Fresh coriander/cilantro
- Fresh mint
- Fresh cucumber
- 500ml pickling vinegar
- 4-5 garlic cloves
- 500g pork fillet
- 1 red chili
- Sweet Thai chili sauce
If you don’t have the rub, you can use lemongrass pepper or finely chopped lemongrass and ground black and white pepper.
Making the Rolls
I made rolls using the homemade bread rolls recipe. You can buy rolls from a supermarket.
Preparing the Components
The garlic, carrot and celeriac slices need to be pickled for at least one day in advance.
- Slice carrots and celeriac into thin strips. Place in separate large jars, add white vinegar.
- Slice garlic gloves and a small amount of chili. Place slices in a small jar, add white vinegar.
- Add a small amount of chili sauce and a crushed garlic clove to mayonnaise to make a chili dressing. Store in a small airtight container.
Cooking The Pork
The pork can be cooked in an oven. I used the Big Green Egg to add a hint of smoke into the meat.
- Pre-heat oven or BGE to 125°C/255°F, BGE indirect cooking setup.
- Trim fat off pork fillet, lightly brush with oil.
- Sprinkle rub over top of fillet. Also sprinkle some either side of fillet on chopping board.
- Press rub down on top then gently roll fillet back and forth to coat with rub.
- Cook pork fillet until internal temperature is 71°C/160°F. Takes about 75 minutes.
- Check that the juices run clear, leave to cool.
- Slice pork fillet into thin medallions. Store in an airtight container.
Assembling the Banh Mi
- Slice a bread/banh mi roll open down the length.
- Scoop out some bread from centre. This makes a cavity for ingredients.
- Spread chili mayonnaise on inside of top piece. Add herbs, carrot and celeriac.
- Spread coleslaw on inside of bottom piece. Add coleslaw, garlic, chili, sliced cucumber.
- Put the two layers together. Enjoy with a fresh glass of Chilean Viognier.
Hints, Tips and Pictures
A pork fillet is not the most photogenic subject, but for the sake of completeness …