Bánh Mì
Bánh mì are, frankly, perfect sandwiches. From the baguettes (“bánh mì” literally translates to bread) to the fillings, they leave room for endless variation while remaining entirely distinct as a complete, complex Vietnamese dish. For this recipe, pork is the star: Following a brief marinade, the meat is broiled, then stuffed in a warm baguette alongside pickles, mayo, butter and a sprinkling of herbs. Ideally, it’s worth picking up the baguettes and butter from your local Vietnamese bakery or bánh mì shop (just ask; they’ll likely sell some to you). Both the pork and the pickles can be made ahead of time. Any extra cooked pork shoulder would serve as delicious leftovers when reheated alongside rice and eggs, or tossed between noodles, or folded into yet another bánh mì. Any extra pickles will hold in the fridge for several weeks — and are endlessly adaptable for later meals.
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