Ever since Food Network aired “The Great Food Truck Race” with Tyler Florence, we’ve been inspired to start up our own food truck business. Unfortunately, Fresno doesn’t have much of a market for food trucks just yet. And we also don’t have the money to purchase a pimped out food truck. So the dream will have to wait. However, we were fixated with the banh mis that the Nom Nom truck made, and had absolutely no idea where to get them in Fresno. Luckily, as foodie fate would have it, a Vietnamese restaurant opened up close by not too long after the show was nearing the finale.
We were torn between beef pho and banh mi sandwich… so we ordered both and decided to share! It was the perfect compromise. We salivated in anticipation of our food. It felt like 30 minutes had passed before our food came out, but in actuality, it was only about five minutes. Oh, but it felt like forever. We were in nom nom heaven when we had our first bite of the lemongrass chicken banh mi. Ironically, I grew up hating banh mis. I tried it a few times while growing up and I think it was the taste of cilantro and carrots that grossed me out. Well, our taste buds certainly change as we mature. I love cilantro now, but can only tolerate carrots in certain forms – stewed or pickled, just not raw. I digress.
We were in the mood for some banh mi so it gave me the perfect reason to fire up the grill in the middle of December! The weather has been mild around here. Apparently, it’s La Nina season and she’s here to stay for a while. I was out grilling in my scrub pants and t-shirt, which is really unusual for December weather in Fresno. But it was perfect grilling weather. Sunny, but not hot. Cool, but not freezing. Again, I digress. There is just something dreamy about the smell of grilled meat, especially grilled lemongrass pork. Yum. We dressed up our french bread with a thin spread of mayo, pickled carrots and daikon, cucumbers, cilantro, sliced jalapenos, and of course, the creme de la creme, the grilled pork. We ate, we nommed, we conquered.
Banh Mi Thit Nuong (from Ravenous Couple)
1.5 pounds pork butt or shoulder, thinly sliced just under 1/4 inch or so
1/4 cup minced Lemongrass (xa bam)
1/4 cup sugar
2 tablespoons fish sauce
1 tablespoons ground pepper
1-2 cloves garlic, minced
2-3 shallots, minced
3 tablespoons sesame oil
1 tablespoons thick soy sauce
2 loaf of french bread or 6 demi baguettes
1 cucumber, sliced thin
1/2 bunch cilantro
Jalapeno, thinly sliced (optional)
For the marinade, combine the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, and sesame oil in a large mixing bowl. Add the pork, mix well, and marinate for at least a few hours or over night (the longer the better!).
Grill the lemongrass pork until golden brown and slightly charred on each side.
Spread a thin layer of mayo and pate on the baguette, and add the pork and condiments. And nom away!