Description
Today we feature the popular Vietnamese banh mi: French legacy, Vietnamese classic. A French baguette stuffed full of pate, lemongrass-infused pork and fresh vegetables, herbs and pickles. The perfect lunch!
Ingredients
- 3 ounces, fluid White Vinegar
- ⅓ cups Sugar
- 1 Carrot, Julienned
- 1 teaspoon Sea Salt
- 2-⅔ Tablespoons Soy Sauce, Divided
- ½ Red Chili
- 5 ounces, weight Ground Pork
- 2 teaspoons Palm Sugar Or Substitute With White Sugar
- 2 teaspoons Fish Sauce
- ½ Lemongras, White Part Finely Chopped, Green Part Reserved
- ¼ teaspoons Garlic
- 2 teaspoons Olive Oil
- 2 Baguette Rolls
- 4 Tablespoons Mayonnaise
- 2 Tablespoons Chicken Liver Pate
- 1 Lebanese Cucumber, De-seeded And Sliced Lengthways
- ½ cups Cilantro (coriander), Sprigs Only
- 2 Green (spring) Onions, Green Part Only Cut Into 2 Inch (5cm) Lengths
Preparation
First make the pickled carrot. Place vinegar and sugar in a small saucepan and over a medium heat stir until sugar dissolves. Place the carrot in a bowl and pour over the vinegar solution. Add the salt and stir to combine. Stand until cooled and then drain carrot. Discard liquid. Refrigerate until needed.
Prepare the garnish by combining 2 tablespoons of the soy sauce and chili and place in a small serving dish.
To make the lemongrass pork, combine ground pork, palm sugar, fish sauce, chopped lemongrass, garlic and remaining 2 teaspoons soy sauce. Wrap mixture around the halved lemongrass sticks, making sure the meat mixture is not too thick. Rub the oil over the pork and BBQ or broil/grill for about 3–5 minutes each side or until golden and cooked through. Remove from heat and allow to cool.
Assemble the banh mi. Split the baguette rolls lengthwise. Spread with mayonnaise and pate. Remove the lemongrass sticks and split the pork in half (lengthwise). Divide across the rolls. Add pickled carrot, cucumber, cilantro (coriander) and green (spring) onions. Season with salt and pepper. Add some garnish.
