Tonight I had to skip making the baguettes - but we found some very nice substitute bread for our Banh mi.
The pork started as a 12 hour smoke over in this thread. I tossed the second half that wasn't eaten as carnitas with some onion & garlic I had sweated with a dash of 5-spice, added 1/4 cup of butter for texture and fish sauce.
My lovely wife pickled the radish and carrot, and we served it with a mayo/sriracha spread and all the fresh veggies. Turned out delightful. My last banh mi was in Ho Chi Minh city in February, and I've been working up a serious craving that this fully satisfied.
