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Shuley

Bahn mi

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It took me a while to decide what I was going to cook for this month's challenge when it hit me that one of my favorite Asian dishes used a barbecued component. I love Vietnamese food and among my favorites is the delicatable bahn mi. My favorite version of bahn mi is the bbq pork bahn mi. So I set out to make one for the challenge. Most components came from the bahn mi cook book and I slightly modified them for my tastes as well as the kamado. First things first, the meat.c7ed335fe338bbe3a1a515c34c202056.jpgcomponents for the marinade, plus seasame oil that I was toasting. Vacuum sealed boneless pork short ribs and let them marinate for a few days in the fridge.3f1c931fed2288e23477783f2c1919a0.jpg

Then I set out to make the pickled veggies. Daikon radish and carrots and the pickling liquid. I also had to massage the veggies with sugar and salt which felt kind of weird and I couldn't get a picture of.38b60ee3034feaf3215b192e37f43b5f.jpg6470e720507f5ebc03f97702083595b4.jpgThose sat for 2 days in the fridge.

I also baked bahn mi rolls. This was my first real baking experience in a KK and man it is way more even than my oven! Hahaha. Anyway here were the ingredients.71115dc375a8827b51931f102e121369.jpg

Ready to mix!963c22fb3843ea4a0bfbafdef6548705.jpgReady for the first rise.60094546bb788131a013b70568d209ec.jpgformed the rolls.44a7ed164913cbdf5f23272cd51c5bee.jpgwhile That was rising I filled up the kk with coco char. O had never used a full basket of just the coco char but I was hoping it would help give my bahn mi rolls a little more of a neutral flavor. I didn't want tons of smoke flavor on them.9cec30e001a6fcc7302693add9537c65.jpgafter That was stablized to the right temp and the rolls had their second rise, on they went.d81461346f0ea61d7671ef554fe6d9c8.jpgspritzed then as soon as they went in and I actually didn't have to rotate the pan because they were cooking very evenly (this was on my old rectangular baking stone which gave me enough surface area for the whole pan of rolls)387159c8d4e1f4617cfaa062f468cfaf.jpgnext component was homemade mayo. I had only made this twice before and this was my only successful attempt. I had some left over pasturized eggs from when I wanted to bake with my kids, so I also didn't have to worry about any of the food safety stuff. Ingredientsd8b3f8fe565fe5c6f8561e475e127376.jpgfinal product.487816c731ad87aece44c1abf90c7771.jpgI also needed some maggi sauce,which I could not find. Luckily there was a recipe for a homemade version.b4d6ccc81ffe93717cc1f91fd1567ba7.jpgsimple Ingredients just boiled for a while. Letting it cool.89938c18ac23ec44d6338f8878ee561c.jpg

When it came time for the meat, I added some fresh charcoal and a big chunk of pecan. Then got everything to 225 and added the meat4782202a0b87c779bd6b73693e2b7fb5.jpgthey we're on for about 2 and a half hours when I foiled them with butter, Brown sugar, and sesame oil.c563d97e0d8258ddfcf98d246fe836a3.jpgafter a little less than an hour I took them out and started basting with the remaining marinade.7fd788cd78b6ea21c22e08fbcb881693.jpgsliced Those beauties up.

Then it was time for assembly. Sliced the bread and scooped out some contents to make room.af8e5506b6191ba4e2a717e3e38fadb5.jpgWhich Made spreading the homemade mayo on evenly slightly difficult.b40e5abba7262855427a72cbbd244d7f.jpgdrizzled on the homemade maggi sauce and layered on the meat.bc306da567242611e9d78a3cff6dad5c.jpglove That garlic chili sauce on there (this is optional, but I always put it on in restaurants)4fe8b2c1b5319986971ea0553c09a1d5.jpgpickled veggies.f974deb30affeb8a7fe9b29483a080b9.jpgthin sliced cucumber and cilantrod16bc4d1ea2c11785a09e265081719e3.jpgand here's the whole sandwicheae9171a50648f7b32c7fc8cf2e5ef9f.jpgsoooooo good.ec0e6c4b798bffa5e26b4383224ab6a3.jpgmy 6 year old said it was the best sandwich he ever had in his life.

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Shuley, your 6 year old must have really enjoyed the sandwich. I know it looks fabulous to me, soooooo much flavour.:) You rolls look grrreat.:) :smt023:smt023

Thank you for your help with the baking questions! This sandwich sure does pack a punch when it comes to flavor. I really wish I had easier access to them at home. At least I know how to make them now.

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BOOM!  That sandwich is the bomb.  Beautiful cook all around ... the veggies, the bread/buns, the meat, it just doesn't get any better!  Kudos!  I'd say your 6 year old is a very good judge of sammies!

Thank you very much. The marinade for the pork was actually pretty easy. I think I'll do that part again!

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