It’s an unlikely scenario—early season vegetables cooked at a low simmer to amplify their fresh flavors—but it works.
Viet cooks love to grill thinly sliced pork; it's no wonder banh mi thit nuong is one of the ubiquitous options at Viet delis.
In Vietnam we like the soft texture of celery leaves more than the crunchy stalks, which we rarely eat. But this UK- and North America-friendly recipe uses the stalks.
The sweet, nutty flavor of roasted butternut squash pairs best with flavors that are bold enough to balance that sweetness. We chose the traditional Middle Eastern spice blend za'atar (a pungent combination of toasted sesame seeds, thyme, marjoram, and sumac).