Banh Mi Pho Dip Ingredients For Pho Pulled Pork Pork shoulder or butt Vegetable oil Water MINOR’S® Low Sodium Chicken Base MINOR’S® Pho Concentrate For Banh Mi Baguette, sliced lengthwise, lightly toasted Aioli Cucumber, thinly sliced Vietnamese pickled carrot and daikon Jalapeno or Fresno Chili, thinly sliced coins Cilantro leaves For Pho Dip Water MINOR’S® Pho Concentrate MINOR’S® Classical Reductions Reduced Brown Stock Build It To prepare the pho pulled pork, start by searing the pork in a lightly oiled dutch oven set over medium-high heat. Once seared on all sides add water, chicken base, and Pho Concentrate to the dutch oven. Place pot in an oven preheated to 300°F. Cover with a lid and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, until pork is fork tender. Remove from oven and shred. To build Banh Mi, start by spreading the aioli onto the toasted baguette. Layer with pulled pork, cucumber, pickled carrot and daikon, jalapeno, and cilantro leaves. Close layered baguette to create sandwich. To prepare the pho dip, start by combining the water, Pho Concentrate, and Classical Reductions Reduced Brown Stock in a saucepan. Mix to combine, heat through, and transfer to serving vessels. Transfer banh mi to a serving dish and serve alongside pho dip. Serve! Share this recipe:
