lunch · dairy-free
Charred barbecue pork bánh mì
Thin pork steaks glazed with hoisin, fish sauce and brown sugar, seared hard and piled into rolls with scallion oil and pickles.
- Time
- 35min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Set aside half the hoisin for serving. Toss the sliced pork with the rest, the fish sauce and the brown sugar.
-
2
Sear the pork in half the oil until it reaches 145°F (63°C) and is charred in spots, then rest it 3 minutes.
-
3
Warm the sliced spring onions in the remaining oil for a minute.
-
4
Fill the rolls with the pork, scallion oil, pickles and the reserved hoisin.
