🍱 Episode 3 of my Vietnamese lunch box series! Today we are meal prepping BANH MÌ SALADS 🥗 🥖🤤

This salad is probably my favourite salad I’ve ever come up with. It’s literally a BANH MÌ IN YOUR MOUTH. It’s got all the good bits we love in a thịt bánh mì … INCLUDING the bánh mì 😛🥖
📍INGREDIENTS
Lemongrass pork skewers (air fry 10-15 mins at 400F):-
2 lb pork shoulder or pork butt
- 3 tsp garlic powder
- 2 tsp onion powder
- 4 tbsp lemongrass (frozen, fresh, or paste)
- 2 tbsp soy sauce
- 3 tbsp fish sauce
- 2 tbsp honey
- 2 tbsp ground coriander
- 1 tsp salt
- 1 tsp chicken bouillon
- 1 tsp paprika
- 1/2 tsp cayenne powder
- 1 tbsp neutral oil or olive oil- 1 tsp sesame oil
- 1 tbsp vodka to enhance the flavour and tenderize the meat (alternatively use soda)- cracked black pepper to taste
Sesame soy sauce dressing (1 serving): 2 tbsp mayo2 tbsp honey1 tsp soy sauce
1/2 tsp of sesame oil
Pickled carrots and daikon (or radish):
- 3-4 medium carrots
- 1/3 daikon (white radish)
- 1 cup boiling water (wait for it to cool down before you put it into the container with your carrots and daikon)
- 1 cup sugar
- 1 cup white distilled vinegar
- 2 tsp saltBanh Mi croutons (air fry for 4-5 mins at 400F):- 2-3 Banh Mi or any stale bread you got in the back of your fridge 🤣(I suggest plain baguettes)
- drizzle olive oil
- salt to taste
Veggies:
- white cabbage
- cucumbers
- pickled carrots and daikon
- cilantro
- Banh Mi croutons