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Banh mi thit recipe
- Cuisine: Vietnamese
- Makes 2
Refrigerate leftover pickled carrot in its liquid in an airtight container for up to 1 month and the mayonnaise for up to 4 days.
Ingredients
2 Vietnamese baguettes* or other similar crusty white bread rolls2 tbs store-bought pork liver pâté*
1 large Lebanese cucumber, cut lengthwise into 4, seeds removed
1/2 cup coriander sprigs
2 spring onions, green part only
Maggi Seasoning sauce* or soy sauce and sliced red bird’s-eye chillies, to serve
Mayonnaise
1 egg
1 tsp lemon juice
125ml (1/2 cup) vegetable oil
Pickled carrot
80ml (1/3 cup) white vinegar
75g (1/3 cup) white sugar
1 large carrot, peeled, coarsely shredded
Lemongrass pork
125g minced pork
3 tsp grated palm sugar
3 tsp fish sauce
2 tsp soy sauce
½ lemongrass stalk, green part reserved, white part finely chopped
¼ tsp crushed garlic
2 tsp vegetable oil
Preparation
To make mayonnaise, place egg and lemon juice in a small bowl and gradually whisk in oil until thick and emulsified. Add 1 tbs water and whisk to combine. Season with salt and refrigerate until needed. Makes 1 cup.To make pickled carrot, place vinegar and sugar in a saucepan over medium heat. Stir to dissolve sugar and remove from heat. Place carrots in a bowl, pour over vinegar mixture, add 1tsp salt and stir to combine. Stand 1 hour or until cool. Drain carrots, discarding liquid, and refrigerate until needed.
To make pork, knead mince in a bowl with ½ tsp salt until smooth. Working in 2 batches, gather a ball of mince and throw it back into the bowl, repeating for 2 minutes, to tenderise. Add sugar, fish sauce, soy, lemongrass and garlic. Mix well to combine. Halve reserved lemongrass and shape pork mixture around each piece to make 2 x 10cm pork ‘kebabs’.
Heat a chargrill pan or barbecue to medium. Rub oil over pork and cook for 4 minutes each side or until golden and cooked through. Remove from heat and set aside to cool.
Split baguettes open and spread with mayonnaise and pâté. Cut pork ‘kebabs’ in half lengthwise and divide among baguettes. Add pickled carrot, cucumber, coriander and spring onion, and season with Maggi Seasoning and salt and pepper to taste. Scatter with chillies, to serve.
Photography by Alan Benson.
* Vietnamese baguettes are available from Vietnamese bakeries.
* Pork liver pâté and Maggi Seasoning sauce are available from Asian food shops.
As seen in Feast magazine, Issue 16, pg20.
If you enjoyed this Banh mi thit recipe then browse more Vietnamese recipes, bread recipes, meat recipes, nut-free recipes and our most popular hainanese chicken rice recipe.
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| Restaurant | Book Online | Suburb | |
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| 6. | Phi Yen | Northbridge | |
| 7. | Viet Hoa | Perth | |
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| 10. | Green Papaya | East Brisbane |
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Daily grind
It’s important to check your mortar and pestle regularly for small cracks since they can trap food and breed germs. All you can do in this case is discard them. After use, give the mortar and pestle a good rinse in warm water (and a little detergent if you’ve been using particularly pungent ingredients). Pounding a little uncooked rice after rinsing and drying the mortar and pestle helps remove residual odours.
Glossary
Shiitake
A strongly flavoured mushroom used in both fresh and dried forms. Also known as Chinese, black or oriental mushroom in its dried form.
