Phe Phy Pho Phum Banh Mi

Fried wonton noodles and juniper pork with an array of delicious veggies, all on toasted French bread with pistachios, mayo, and horseradish! It’s what happens when East meets West in my take on the classic Vietnamese sandwich!
Jack gonna be eating all the bean sprouts while climbing up this beanstalk!
Sauce:
Low sodium soy sauce (5-6 tbsp)
Oyster sauce (3-4 tbsp)
Worcestershire (2-3 tbsp)
Honey (2-3 tbsp)
Veggie oil (3-4 tbsp)
Sriracha chili sauce (2 tbsp)
Chipotle sauce (1 tbsp, for a little smokiness)
Whole grain mustard (2 tbsp)
Brown sugar (3-4 tbsp)
Crushed red pepper (1/2 tsp)
Cornstarch (2 tbsp)
Fresh peeled garlic (5-6 cloves)
Veggies:
1 large carrot sliced in rounds
2 bunches of broccoli chopped
2 celery stalks sliced
1 red bell pepper (seeded and diced)
1 white onion diced
1 ½- 2 cups green onions diced
2 tsp fresh ginger minced
1 cup fresh basil chopped
Pork:
1 - 1 ½ lb pork tenderloin (thinly sliced; I explain why I use another cut in the video)
1 tsp ground black pepper
2 tbsp crushed juniper berries
2 tbsp crushed caraway seed
2-3 sprigs fresh rosemary
4-5 cloves fresh peeled garlic
Noodles:
12 - 16 oz wonton noodles (Vietnamese would not appreciate this)
¾ cup chicken broth
Roasted sesame oil (4-5 tbsp)
1 egg
10 - 12 oz bean sprouts (more if you prefer)
Thai curry spice (1 tbsp; optional)
Cumin (1-2 tsp; optional)
1 cup pistachios (add after cooked ingredients are combined)
Banh Mi:
Cut slices of French bread for sandwiches
Toast both sides in skillet with 2-3 tbsp of butter
Assemble the combined cooked ingredients from sauce, veggies, pork, and noodles on the bread; serve with mayo and horseradish as condiments
Equipment:
10 - 12” skillet (for cooking sauce and toasting bread)
14” wok (wok not necessary but very fun; I recommend a 13” skillet as substitute)
Strainers (for draining juices from cooked veggies and pork into the cooking sauce)
Pestle and mortar for crushing juniper berries and caraway seeds (not essential)