"Simply Zensational" Banh Mi with pork cooked Big Green Egg style (with pics)

I love good banh mi, ever since tasting it in Saigon nearly five years ago. Cooking pork in lemongrass and adding the condiments was easy enough, but it just didn't have the taste I remembered. In addition, the crumb of the homemade rolls was too tight, the crumb in traditional banh mi is light and airy.

I managed to resolve both of these conundrums recently. I used a recipe for baguettes that had higher hydration and longer proving time, giving the crumb a much looser texture. And I also discovered the "Simply Zensational" BGE rub from Dizzy Pig. This, combined with the slight smokiness of cooking in the MM, created a banh mi very close to those that we enjoyed so many times on our trips to Vietnam.

Banh Mi recipe ⟹ http://wp.me/p7qSlA-47N
Bread roll recipe ⟹ http://wp.me/p7qSlA-48k

@Carolina Q there you go, enjoy bud.

Banh mi assembled and ready to eat


Open face style with chili


Love the ring finish on the pork fillet, and the crisp coating from the rub


Not the most photogenic subject ...