Good Morning America Recipes

The Voltaggio Brothers' Bahn Mi

Try this Delicious Sandwich

Bryan and Michael Voltaggio also prepare a fried chicken sandwich on "GMA."
Difficulty: Moderate
Cook Time: min

This is a great recipe for someone interested in trying sous vide cooking.


  • For the pork belly:
  • 500g coarse salt
  • 250g sugar
  • 37g pink salt
  • For the pork shoulder brine:
  • 4 liters water
  • 1/2 pound brown sugar
  • 1/2 cup salt
  • 1/2 cup fish sauce
  • 2 1/2 limes juiced
  • 1/2 cup coriander seeds
  • 2 tablespoons pink salt
  • 1/4 cup black pepper
  • For the pork shoulder spice:
  • 90g smoked paprika
  • 90g onion powder
  • 90g garlic powder
  • 135g black pepper
  • 135g coriander
  • 135g salt
  • 180g sugar
  • For the banh mi spread:
  • 3 onions chopped small dice
  • 10 cloves garlic chopped finely
  • 1/3 cup fish sauce
  • 165 g mayonaise
  • 165 g sour cream
  • For teh pickled vegetables:
  • carrots
  • daikon
  • jalapenos
  • rice wine vinegar
  • For the garnish:
  • fried pork rinds
  • Banh Mi spread on both sides of bread
  • pickled vegtables
  • pork shoulder
  • pork belly
  • coriander flowers and leaves (or cilantro)
  • Cooking Directions

    For the pork belly:

    Combine all ingridents for cure. Rub pork belly heavily with cure. Cure pork belly for 12 hours. Rinse, dry. Vaccuum seal in bag and cook for 12 hours at 70*C.

    For the pork should brine:

    Bring all ingredients to a boil. Cool down. Brine pork shoulder for 12 hours.

    For the pork shoulder spice:

    Blend all together until fine.

    For the pork shoulder:

    Remove from brine after 12 hours. Dry. Rub heavily with spice mixture. Cook at 175*F for 8 hours with 50% humidity.

    For the Banh Mi spread:

    Caramelize garlic and onions until dark golden brown then deglaze with fish sauce. Cool down. Mix with mayonnaise and sour cream.

    For the pickled vegetables:

    Cut carrots and daikon into desired shapes (julienne) Cut jalapenos into desired shapes (1/4" slices) Marinate in rice wine vinegar (enough to submerge) overnight. For best results vacuum seal.

    Recipe courtesy the Voltaggio brothers.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: salt, sugar, garlic powder, coriander, pepper, onion powder

    Course: Lunch

    More Info: Kids Friendly

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