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For the char siu: Put all of the char siu ingredients (everything but the pork chops) into a small bowl, and mix well.
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Add the pork into a gallon sized Ziplock bag and add the sauce.
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Give the pork a nice massage, making sure you incorporate the sauce onto the pork.
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Seal the bag, removing as much air as possible, then tuck it away in the refrigerator for the night.
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The following day when you are ready to make the pork, remove it from the refrigerator about 30 minutes before placing it on the grill.
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Heat your grill to medium heat.
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Once the grill is not add the pork and cook until the pork is cooked and no longer pink in the middle, about 12 minutes.
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Then remove the pork from the grill, put it on a plate and transfer it to your cutting board.
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Chop the pork while you preheat your oven to 350 F.
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Take your whole baguette, or bolillo roll and warm it in the 350 F oven for 3 minutes.
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Then remove it from the oven and put it on your work surface.
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Slice the roll in half (sandwich style), and smear the Braunschweiger on the cut side of the bottom roll.
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Top the Braunschweiger with the sliced cucumbers, then cilantro, the chopped char siu, fresh jalapenos, the pickled carrots and daikon.
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Then smear the mayonnaise on the cut side of the top roll and pop it onto your sandwich.
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Dig in.
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Any bite into a Vietnamese banh mi is amazing.
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This one is just as amazing.
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You get great heat from the jalapeno.
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But the heat is mellowed with the pickled vegetables, the sweet Chinese char siu, and the freshness of the cilantro and cucumber.
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And that is only trumped by that wonderful Braunschweiger.
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As I continued to eat this sandwich, I thought, this is probably one of the best sandwiches out there.
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And yet so few have taken a chance and had a banh mi.
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Two words.
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Make this.
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This Char Siu Banh Mi is awesome!
