This is the last in the Asian week fare. Portland is replete with Vietnamese and Thai restaurants. I'd go far to say that Thai restaurants out strip Starbucks in terms for their ubiquity. Pho and Bahn Mi joints aren't far behind. Everyone who is a fan of banh mi seems to have a favorite place to get it. No two places are identical. Here is my version:
The beef (pork would work just fine) was marinated for 6 hours in a mixture of Chinese 5 spice, rice wine (cooking wine), and soy. I roasted it in the oven at 350 for 30 minutes. Cooked until medium rare.
The carrots and daikon (separately) were prepared as follows:
1/2 cup distilled white vinegar
1/2 cup granulated sugar
1 teaspoon kosher salt
1 1/2 cups peeled and coarsely shredded carrots
Assembled with cilantro, sliced fresh jalapenos, and a little mayo.
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