Instant Pot Banh Mi is a Vietnamese Pork Sandwich that has an explosion of flavors. This Asian sandwich is assembled on a toasted French baguette with pork, pickled vegetables, pate, fresh herbs and condiments. Bring the flavors of your favorite banh mi food truck or takeout to your kitchen with this easy recipe.
The best part about this Instant Pot banh mi is the explosion of flavors (sweet, sour, spicy, salty, savory) and different textures (crispy, crunchy, chewy, airy). Bahn mi is made from toasted baguette, pâté, mayonnaise, pickled daikon radish and carrots, sliced green chili peppers, cilantro leaves, Maggi sauce, and pork. These ingredients contribute contrasting flavors and textures, that when put together, make for an awesome sandwich.
My Instant Pot Banh Mi recipe is adapted from a grilled pork banh mi recipe that I make. Because it’s pressure cooked in the Instant Pot, I adapted the recipe to shred the meat and increase the spices.
Pork :
- 1 tsp black pepper ground
- 2 Tbsp sugar
- 1 Tbsp lime juice
- 1 Tbsp garlic minced
- 1 tsp Chinese five-spice powder
- 1/4 cup fish sauce
- 2.5 lbs pork butt or pork shoulder
- 1 Tbsp vegetable oil
Sandwich :
- Pate
- Maggi seasoning sauce
- Cilantro leaves
- Sliced jalapeno or serrano peppers
- Pickled julienned daikon and carrots
- Thinly sliced English cucumber
- French baguette
- Butter
- Sriracha mayonnaise or plain mayonnaise
INSTRUCTIONS
Pork :
- In a small bowl, blend lime juice, fish sauce, garlic, black pepper, chinese language 5-spice powder, and sugar.
- vicinity red meat in immediately Pot internal pot, and pour sauce over meat and flip to coat.
- strain prepare dinner for 60 mins.
- allow the stress to launch obviously (NPR) and open the lid.
- transfer the red meat from the instantaneous Pot to a huge bowl and reserve the cooking liquid.
- Shred the meat the use of two forks, and dispose of any seen fats.
- heat oil in a big large nonstick frying pan on the stovetop.
- unfold cups of meat within the pan and saute till browned on one facet. upload cooking liquid (1 to two teaspoons at a time) to moisten the beef and deglaze the pan, up to 2 tablespoons overall. (flavor as you go to ensure the beef doesn't get too salty.)
Sandwich :
- reduce a 6-inch piece of baguette in half of lengthwise.
- unfold butter on the interior of both halves.
- Toast the bread on each facets on a griddle or within the oven on a tray.
- Generously unfold mayo on one half of the baguette.
- Generously unfold pâté on the opposite half of.
- Layer red meat, pickled daikon and carrots, a few drops of Maggi sauce, cilantro, and sliced jalapenos on the lowest 1/2.
- top with the alternative half of the baguette and serve the banh mi without delay.
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