Best Pork Banh Mi (with Prosciutto & Quick Slaw)
Prosciutto and Pork Banh Mi: Prosciutto, slow roasted pork, and a pile of pickley vegetables piled on a crusty baguette.
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Cooking tools:
- Pepper mill
- Grater
- Chef's knife
- Bread knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Refrigerator
Ingredients
- ½ cup shredded carrot
- ½ cup halved and very thinly sliced seeded cucumber
- ¼ cup shredded daikon radish
- ¼ cup slivered or chopped scallions
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon fish sauce
- Kosher salt and freshly ground black pepper ((to taste))
- 2 tablespoons torn fresh mint leaves
- 2 tablespoons fresh cilantro leaves ((optional))
- ⅓ cup mayonnaise
- 1 tablespoon gochujang ((or Sriracha or other hot chili sauce; or to taste))
- ½ teaspoon fresh lime juice
- 4 6-inch pieces baguette
- 8 thin slices cooked pork roast or loin
- 4 large thin slices Prosciutto di Parma
- 1 cup baby arugula
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