Vietnamese Bánh Mì
Series: Vietnamese
Techniques: Marination, Pickling, Pork Cookery
2 Portions
Difficulty : Easy
Overnight Prep: 15 mins
Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hour
Ingredients
250g pork fillet or neck (you can get neck at your local butcher)
2 Mini baguettes
Squeeze of mayo (I used KEWPIE)
100g Pate Chicken Liver Pate
¼ cucumber sliced
2 Jalapeno/Red Chilli sliced
Pinch Coriander
FOR THE MARINADE
2 tbsp soy sauce
2 tbsp white sugar
2 tbsp fish sauce
2 cloves garlic
2 tbsp sriracha
2 limes
FOR THE PICKLES
2 carrots cut into matchsticks
1 daikon radish cut into matchsticks
100g Water
50g rice vinegar
25g sugar
Pinch table salt
CHIPS
Lamb Weston Hot-2-home fries
Chilli flakes
Salt
Lime Zest
Method
Pre-Prep
1. Make sure you trim the pork of any shiny bits this will make the pork chewy – you can ask your butcher to do this for you.
2. Mix the ¾ of the marinade with the pork for a minimum of 2 hours but preferably overnight.
Method
1. Heat oven to 180c
2. Add the chips to the oven or air-fryer
3. Remove the pork from the marinade and heat the marinade in separate a sauce pan
4. Heat a large frying pan on medium. Add the pork and glaze the pork, the pork will lightly caramelised while glazing. Add the whole pan to the oven and roast for 10 mins. Probe to 50c.
5. Allow to rest for 5 mins before carving
6. Heat the water, sugar and rice vinegar and pour over the carrot and daikon allow to stand at room temperature
7. Toast the baguettes
8. Add pate to one side of the baguette
9. Add mayo to the other side of the baguette
10. Add the left-over marinade to the baguette
11. Slice the pork and add
12. Top with pickles, cucumber, sliced jalapeno and fresh coriander
13. Take the chips out of the oven season with chilli flakes, lime zest and salt.
I really appreciate you joining and I'd love to see your dish make sure you tag @ChefPhilli
