Recipe courtesy Rose Previte, owner, Compass Rose, Washington, D.C.
Compass Rose’s freewheeling take on international street food has made it in Washington, D.C., favorite since it opened in 2014. With the pickles made in advance, this sandwich comes together quickly. To make it even easier, ask your butcher to slice the pork.
- 1 shallot, peeled
- 6 garlic cloves, peeled
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 pound boneless pork shoulder, sliced ¼-inch thick
- 2 soft French sandwich rolls, or 6-inch lengths of baguette
- Garlic and turmeric mayo (recipe follows)
- 2 jalapeños, sliced thin
- ½ packed cup fresh cilantro leaves
- Banh mi pickles (recipe follows)
In blender, purée shallot, garlic, pepper, sugar and fish sauce. Toss pork slices in mixture. Marinate at least 30 minutes, or, refrigerated, up to 12 hours.
In large sauté pan over high heat, or on grill, sear until just cooked, 1–2 minutes per side.
Cut pork slices into thin strips. Slice bread lengthwise. Spread mayo on both sides. Divide pork, jalapeño and cilantro evenly among sandwiches.
Top with about ¼ cup pickles for sandwich. Serves 2.
Banh Mi Pickles
Stir together 1 cup rice wine vinegar, 2 tablespoons sugar and 1 tablespoon salt, until sugar dissolves. Combine with ½ cup julienned daikon and ½ cup julienned carrot.
Refrigerate overnight, or up to 1 week. Drain before using.
Garlic and Turmeric Mayo
Stir together ¼ cup mayonnaise, 2 teaspoons ground turmeric and 1 tablespoon garlic powder.
Saigon Export Lager (Vietnam). The intense flavors of banh mi—meaty, pickled, fatty, herbal—are refreshed by an easy-drinking beer like this Vietnamese favorite.
La Casa Vieja 2017 Rosé (Valle de Guadalupe). “I love this Mexican rosé because of its tart ripe strawberry, guava and passion fruit notes,” says Maria Bastasch, wine director at Compass Rose. “It has a punch of acid that complements the pork shoulder and the pickled veggies in the banh mi.”