Nothing beats a Vietnamese baguette for lunch. Here, Luke Nguyen shares a recipe that shows you how to make pork terrine from scratch, but you could buy it ready made, or use barbecued pork or chicken. Just add the freshest of herbs and vegies and tuck in.
- 1 kg (2 lb 4 oz) pork leg, finely minced (ground)
- 1 tbsp sea salt
- 2½ tbsp fish sauce
- 1 large banana leaf
- 6 baguettes
- 2 cucumbers, sliced lengthways
- 1 bunch coriander
- 6 spring onions
- 2 red chillies, sliced
- light soy sauce
- pinch of salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Ask your butcher to put the pork leg through the mincer on its finest setting.
Fry the salt in a dry wok for a few minutes until aromatic.
Place the pork, fish sauce and salt in a food processor, and pulse until it forms a very fine paste.
Soak the banana leaf in water for 5 minutes. Dry and lay it flat on a bench.
Cut the leaf in half and cross one piece over the other.
Place the pork paste in the centre and draw up all sides to form a tight parcel. Secure with string and cook in simmering salted water for 1 hour.
Allow to cool. Remove the banana leaf and slice the pork. Place into baguettes, together with cucumber, coriander, spring onions, chilli, light soy sauce and a pinch of salt and pepper.