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light-meals

Banh Mi Sandwich

A Vietnamese street food classic!

30 2
Banh Mi Sandwich | DonalSkehan.com, A Vietnamese street food classic!

light-meals

Banh Mi Sandwich

A Vietnamese street food classic!

Monday, May 2, 2016

2 small good quality French baguettes (or 1 long baguette cut into 2 x 7inch pieces)

100g pork pate

For the pork:

3 garlic cloves, peeled

2.5cm piece root ginger, peeled and chopped

2 large handfuls of fresh coriander stalks & roots (leaves saved for garnish)

2 tbsp fish sauce (preferably Vietnamese)

350g pork fillet, well trimmed and cut on the diagonal into long, thin slices

Zest & juice of 1 lime

For the pickled vegetables:

1 tsp salt

1 tbsp caster sugar

3 tbsp rice vinegar

1 small red Thai chilli, finely sliced

1 cucumber, thinly julienned

1 carrot, thinly julienned

For the spiced mayo:

3 tbsp mayonnaise

1 tbsp hoisin sauce

1-2 tsp sriracha sauce

Pestle and mortar

Bowl

Griddle pan

 

30 mins + chill time
Serves 2

Not many sandwiches can boast it’s origins from a French occupation in the late 1800’s while also maintaining core aspects of a traditional cuisine. A complex sandwich indeed! It comprises of a soft and crispy rice flour baguette, rich pork pate (yes pate- this is not a misprint!), pickled vegetables and meats like roast pork belly thinly sliced or grilled chicken. While we may never recreate the authentic banh mi at home, this version is the closest I’ve come.

To prepare the pork, bash together the garlic, ginger, coriander stalks and lime zest in a pestle and mortar until you have a smooth paste. Add in the fish sauce and lime juice and mix through. Place the pork in a bowl toss with the paste to coat. Leave to marinade for at least 30 minutes or covered in the fridge over night.
In a bowl, whisk together the salt, sugar and rice vinegar. When the liquid is clear, add in the chilli, cucumber and carrots and leave to sit for at least 30 minutes or covered in the fridge overnight.
Mix together the ingredients for the mayo and set aside.
Cook the pork in batches over a high heat on a barbeque or a lightly oiled cast-iron griddle pan for 2 minutes on each side until cooked through and sizzling. Remove and keep warm.
To assemble the sandwiches, split open the rolls and slather one side of each one with the mayonnaise and spread the other with the pork pate. Add the cooked pork, drained pickled vegetables and stuff with coriander leaves.
30 mins + chill time
Serves 2

Ingredients

2 small good quality French baguettes (or 1 long baguette cut into 2 x 7inch pieces)

100g pork pate

For the pork:

3 garlic cloves, peeled

2.5cm piece root ginger, peeled and chopped

2 large handfuls of fresh coriander stalks & roots (leaves saved for garnish)

2 tbsp fish sauce (preferably Vietnamese)

350g pork fillet, well trimmed and cut on the diagonal into long, thin slices

Zest & juice of 1 lime

For the pickled vegetables:

1 tsp salt

1 tbsp caster sugar

3 tbsp rice vinegar

1 small red Thai chilli, finely sliced

1 cucumber, thinly julienned

1 carrot, thinly julienned

For the spiced mayo:

3 tbsp mayonnaise

1 tbsp hoisin sauce

1-2 tsp sriracha sauce

You'll Need

Pestle and mortar

Bowl

Griddle pan

 

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