The Bánh Mì ─ ByronTalbott

I used to eat this sandwich at a local spot a little further than where I live now and I've always ALWAYS wanted to tackle this recipe since its a bit of a trek to get there now. It pretty close to the Banh Mi at the restaurant, but maybe a little different since I didnt have any daikon...It might not be an authentic "Banh Mi" recipe, but the flavors will appease the sweet, sour, and spicy flares you would expect from a solid Banh Mi recipe. Hope you all enjoy and let me know if you end up trying it out!!

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Boos Walnut Cutting Board:
Boos Maple Cutting Board:
Tweezer Tongs:
KitchenAid Mixer:
KitchenAid Ice Cream Attachment:
Induction Stove Top:
OXO Good Grips Container:
Shun Kaji Chef Knife:
Shun Kaji Cleaver:
Shun Kaji Knife Set:
All-Clad Sauce Pan:
All-Clad Fry Pan:
All-Clad Pot:
All-Clad Grill:
All-Clad Strainer:
All-Clad Mixing Bowls:
Glass Bowls:
Cheese Board:
Marble Slab:
Temperature Gun:
Pastry Bag:
Measuring Spoons:
Squeeze Bottles:
Sheet Tray:
Wire Whisk:
Offset Spatula:
Pasta Maker:
Ring Molds:
Hand Grater:
Box Grater:
Pepper Grinder:
Mini Carafe:
Mini Glass Pitcher:
Porcelain Dish:
Tart Ramekin:
Glass Ramekins:
Ice Cream Scoop:
Metal Canoli Mold:
Waffle Iron:
Gnocchi Board:

2-3 pork thin cutlets (Ask butcher)
3 tbsp honey
2 tbsp dark sesame
2 tbsp soy sauce
1 tbsp tomato paste
1 tbsp brown sugar
2 tsp diced garlic
2 tsp diced ginger
1 tbsp chili flakes (optional)

1 shredded orange carrot
1 shredded white carrot (or daikon)
1 thinly sliced celery branch
1 bunch of cilantro
1 sliced jalapeno
1/2 sliced red onion

-Spicy Mayo
1/2 cup mayo
2 tbsp Siracha
1 tbsp chili powder
1 tbsp chopped cilantro
1 tsp lime juice

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