Asian

Bánh mì

Name: Bánh mì
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 1 Vietnamese baguette; 120 g Pork shoulder; 2 tsp Fish sauce; 1 tsp Caster sugar; 1 tsp Honey; 1 clove Garlic; 1 tbsp Shallot; 0.5 tsp Black pepper; 1 tsp Vegetable oil; 50 g Carrot; 50 g Daikon radish; 1.5 tbsp Rice vinegar; 2 tsp Caster sugar; 0.25 tsp Salt; 3 tbsp Warm water; 15 g Pork liver pâté; 2 tsp Mayonnaise; 40 g Cucumber; 5 g Coriander; 1 Red chilli; 0.5 tsp Maggi seasoning

The Saigon street sandwich: a crackly-crusted baguette spread with pork liver pâté and mayonnaise, filled with lemongrass-free but garlicky grilled pork, tangy carrot and daikon pickle, cool cucumber, coriander and fresh chilli, finished with a shake of Maggi seasoning.

Lunch & dinner 25g+ protein

40 min25 prep · 15 cookMedium537 kcalper serving

Method

Make the đồ chua first. Toss 50 g of julienned carrot and 50 g of julienned daikon with 0.25 tsp of salt in a bowl, rub for a minute until they bend without snapping, then rinse and squeeze dry. Stir 1.5 tbsp of rice vinegar, 2 tsp of sugar and 3 tbsp of warm water together until the sugar dissolves, pour over the vegetables and leave to pickle for at least 30 minutes while you cook the pork.
Put 120 g of thinly sliced pork shoulder in a bowl with 2 tsp of fish sauce, 1 tsp of sugar, 1 tsp of honey, 1 clove of minced garlic, 1 tbsp of chopped shallot, 0.5 tsp of coarsely ground black pepper and 1 tsp of vegetable oil. Massage well so every slice is coated and leave to marinate for 30 minutes at room temperature.
Heat a ridged grill pan or heavy frying pan over high heat until smoking. Lay the pork out in a single layer, without crowding, and cook 3-4 minutes on the first side until the sugars catch and the edges blacken, then 2-3 minutes on the second side. The meat should be just cooked through and lacquered, not dry. Rest on a board for 2 minutes, then cut into bite-sized strips.