Step 3: Prepare Protein

Goal: Prepare authentic Vietnamese-style proteins with traditional seasonings and textures for layered flavor complexity

1. Prepare seasoned ground pork:

   • Heat 1 teaspoon canola oil in a large skillet over medium heat
   • Add 1 tablespoon finely chopped yellow onion, sauté until translucent (2-3 minutes)
   • Add 12 oz ground pork, breaking it apart as it cooks until browned (5-6 minutes)
     _{↗ cooking guide | see images}
   • Expected result: Pork is fully cooked with no pink remaining

2. Season with Vietnamese flavors:

   • Add 2 tablespoons hoisin sauce, 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil
     _{↗ hoisin sauce brands | see five-spice}
   • Sprinkle in 1/2 teaspoon Chinese five-spice powder, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder
   • Add 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon Asian hot sauce (optional)
     _{↗ seasoning guide | see results}
   • Expected result: Pork is evenly coated with dark, glossy sauce

3. Cook until flavors meld:

   • Stir constantly for 2-3 minutes until sauce reduces slightly
   • Taste and adjust seasoning - should be savory-sweet with five-spice aroma
   • Remove from heat and let cool to room temperature
   • Expected result: Pork mixture is flavorful, moist but not wet, with rich brown color

4. Prepare Vietnamese cold cuts (if using):

   • Slice 8 pieces Vietnamese pork roll (cha lua) into 1/4-inch thick rounds
     _{↗ find cha lua | see cha lua}
   • Slice 8 pieces Vietnamese-style salami or ham into thin slices
   • Arrange on a plate, cover, and keep refrigerated until assembly
   • Expected result: Cold cuts are ready for layering with consistent thickness

If pork is too salty: Add 1 teaspoon sugar and 1 tablespoon water, cook 1 minute more
If mixture is too wet: Cook uncovered for 2-3 more minutes to evaporate excess liquid
If five-spice flavor is too strong: Add 1 more tablespoon hoisin sauce to balance

You'll know you're done when: Your proteins have authentic Vietnamese flavors and proper textures for banh mi assembly

• Seasoned pork is fully cooked, flavorful, and has a rich brown color
• Pork mixture holds together but isn't dry or crumbly
• Five-spice aroma is present but not overpowering
• Cold cuts (if using) are sliced uniformly and ready for layering

Ready for next step? Your perfectly seasoned proteins are ready to be complemented by the signature Vietnamese sauce blend.