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Gotta braise that meat for a good Bahn Mi. Braise it loooooong with caramelised brown sugar, shitloads of black pepper and a good dash of fish sauce. And I personally like thinly sliced red peppers much better than overpowering Sriracha. Also, gotta have pickled daikon. Aint no Bahn Mi without pickled daikon. I usually pickle in a mix of water, rice vinegar and suggar for a bit of added sweetness. Also, the laughing cow? On a Bahn Mi sandwich? U mad bro? Use home made mayo with soy sauce. I prefer the coriander-only road. But mint and spring onion can be a personal preference I guess.
Machine
@Dooks-Fatberg
Leftover roast pork loin, thinly sliced and grill panned till crispy, small baguette spread with pork liver pate on one side and laughing cow on the other. Add pork, lots of Sriracha, grated carrot "pickled" in lime juice and rice vinegar with a drop of fish sauce, heaps of chopped coriander, mint and spring onion.
*homerdroolface