Bánh Mì越南法包
Bánh Mì is a popular Vietnamese sandwich that combines French colonial influences with traditional Vietnamese ingredients. It typically features a crispy baguette filled with savory meats, pickled vegetables, fresh herbs, and various sauces.
01Ingredients
- 400g Pork Shoulder
- 2 stalks Lemongrass
- 4 cloves Garlic
- 2 Shallots
- 3 tbsp Fish Sauce
- 2 tbsp Soy Sauce
- 2 tbsp Sugar
- 1 tsp Black Pepper
- 1 tbsp Vegetable Oil
- 1 large Carrot
- 1 large Daikon Radish
- 1/2 cup Rice Vinegar
- 1 cup Water
- 1 tsp Salt
- 2 Baguettes
- 4 tbsp Mayonnaise
- 2 tbsp Pâté (optional)
- 1/2 Cucumber
- 1/4 cup chopped Cilantro
- 1 Jalapeño (sliced, optional)
Nutrition (per serving)1247kcal
- Protein48.5g
- Carbs128g
- Fat48g
Fiber 6.2 gSodium 2847 mg
02Steps
- Julienne carrots and daikon radish. In a bowl, combine water, rice vinegar, sugar, and salt. Stir until sugar and salt dissolve. Add julienned carrots and daikon. Let it pickle for at least 30 minutes.
- Mince lemongrass, garlic, and shallots. Slice pork shoulder thinly against the grain. In a large bowl, combine sliced pork with minced lemongrass, garlic, shallots, fish sauce, soy sauce, sugar, black pepper, and vegetable oil. Mix well and marinate for at least 30 minutes, or preferably longer in the refrigerator.
- Preheat a grill or grill pan to medium-high heat. Grill the marinated pork slices for 2-3 minutes per side, or until cooked through and slightly charred.
- Preheat oven to 180°C (350°F) or toast in a toaster oven. Warm the baguettes for 3-5 minutes until crusty.
- Slice each baguette lengthwise, but not all the way through, to create a pocket. Spread mayonnaise on one side and pâté (if using) on the other. Fill with grilled pork, then top with pickled carrots and daikon (drained), cucumber slices, cilantro, and jalapeño slices (if using).
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