Bánh mì
A French baguette with Vietnamese filling: pâté, pork, pickled vegetables and coriander in one sandwich.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Stir the vinegar, sugar and a pinch of salt into 100 ml of warm water until dissolved. Pour it over the carrot and daikon and leave for an hour at room temperature.
Marinate the pork in fish sauce with a spoon of sugar for twenty minutes, then sear it over a high flame for three minutes a side, until the edges caramelise.
Warm the baguettes at 200 °C for five minutes so the crust crisps again. Split them lengthways, not all the way through.
Spread pâté on one half and mayonnaise on the other. Layer in the pork, the drained pickles, cucumber, coriander and chilli. Press it shut with your palm and serve at once.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: nsaum75¡שיחת! · CC BY-SA 3.0