Weekend Lunch

We optimistically welcomed the first taste of spring this weekend, when we set the clocks ahead on Saturday night. The weather cooperated on Sunday, bringing us beautiful sunshine and warm temperatures. The birds also appeared to be enjoying the sunny day, and their songs seemed to suggest that we stay outdoors and barbecue something for lunch- so we did! These Pork Banh Mi Sandwiches are perfect for a weekend lunch, because everything can be made well in advance and assembled at the last minute.  The flavour of the pork patties is zesty and rich. The accompanying pickled carrots, lettuce and coriander lighten up the sandwiches and add a freshness that is much appreciated on the weekend.



Pork Banh Mi

For the pork patties:
2 tbsp vegetable oil
2 stalks lemongrass, peeled,  trimmed and finely grated
2 shallots, minced
3 cloves garlic, minced
2 tsp ginger, minced
1 tsp red chili pepper flakes
2 tbsp fish sauce
1 tsp black pepper
2-3 lb ground pork
60 ml short grain rice(toasted)

For the pickled carrots:
2 large carrots
2 tbsp coarse salt
2 tbsp sugar
1/3 cup rice vinegar
1 sprig fresh dill.

For the sandwich:
3 baguettes
mayonnaise
srirachi sauce
1 head lettuce
1/4 cup fresh cilantro
3 green onions, chopped

For the pork patties:
Finely grate the bottom third of the trimmed lemongrass stalks into a large bowl. Add the shallots, garlic, ginger, chili pepper flakes, fish sauce, black pepper, vegetable oil and ground pork. Mix well.
Divide into smaller portions and form 24 oblong patties.  Meanwhile, toast the rice for 5 minutes and cool. Whir in a small food processor or spice grinder until finely ground.  Roll the pork patties in this rice flour and refrigerate until ready to grill. Patties may be stored in a plastic container at this point and placed in the freezer for use at a later date.
Preheat barbecue on HIGH for 5 minutes. Brush grids with vegetable oil to prevent sticking. Reduce heat to MEDIUM. Place patties on grids and grill for 8-10 minutes, turning once or twice to guarantee even cooking.

For the pickled carrots:
Peel carrots and slice into thin coins. Sprinkle carrots with salt and let stand for 10 minutes. Rinse well and squeeze out excess moisture with paper towels. Combine in a mason jar with sugar, rice vinegar and dill. Refrigerate.

Assemble the Banh Mi Sandwiches:

Slice baguettes lengthwise and cut into thirds toast them lightly on the hot grill. Arrange baguettes with grilled pork patties, lettuce, mayonnaise, srirachi sauce, pickled carrots, chopped coriander and chopped green onions on the table and let everyone assemble their own sandwiches.