Ultimate Banh Mi Recipe: Unwrap the Secret to Vietnam's Iconic Sandwich!
I'll show you how to make a mouthwatering banh mi sandwich with Vietnamese flavours. Join me as we explore the key components, including crusty baguettes, succulent meats, tangy pickled vegetables, aromatic herbs, and savoury spreads. Elevate your sandwich-making skills and impress your loved ones with this irresistible Vietnamese delight. Subscribe for more delicious recipes and tips.
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RECIPE
Roast Pork Shoulder
INGREDIENTS
- 470 ml warm water
- 110g kosher salt
- 110g lightly packed brown sugar
- 4 cloves garlic, coarsely chopped
- 2 tablespoons whole black peppercorns
- 1 medium onion, quartered
- 3 medium jalapeños, coarsely chopped
- 100 ml soy sauce
- 70 ml fish sauce
- 1 kg boneless pork shoulder, trimmed
METHOD
1. Add the water, salt, and sugar to a bowl large enough to hold the pork shoulder and other ingredients. Stir to dissolve the salt and sugar. Alternatively, use a 2-gallon zip-top bag.
2. Add the garlic, peppercorns, onion, jalapeño, soy sauce, and fish sauce to the bowl. Stir to combine. Add the pork and enough cold water to completely submerge the meat. Cover and refrigerate overnight.
3. Position a rack in the centre of the oven and heat to 180°C, Fan. Remove the pork from the brine and pat dry. Discard the brine. Place the pork on a rack in a roasting pan and roast until the internal temperature reaches 63°C on an instant-read thermometer, about 1 hour.
4. Remove from oven and rest for at least 30 minutes before cutting into 1/2 cm thick slices.
RECIPE
Chicken Liver Pate
INGREDIENTS
- 400g chicken liver
- 2 large shallots (peel and roughly chop)
- 2 garlic cloves (peel and roughly chop)
- 1 tablespoon oil (vegetable or canola)
- 3 tablespoons unsalted butter (divided)
- 25ml cognac
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon granulated cane sugar
- 1/4 teaspoon Chinese five-spice powder
- 1/8 teaspoon MSG (optional)
- 240 ml whole milk (extra for soaking)
METHOD
1. Remove any connective tissue on the liver then slice it into bite-sized pieces. Rinse well. Soak the liver in 1 cup whole milk for at least 30 minutes then rinse again. This will subdue the strong smell.
2. In a large skillet, heat up oil and 1 tablespoon of butter. Add garlic and shallots. fry for one minute. Add liver and cook for 10 minutes on medium-low heat.
3. Add cognac and flambe - cook for one more minute or until most of the liquid has evaporated. Season with salt, pepper, sugar, five-spice powder, and MSG (optional). Add milk to deglaze the pan, making sure to scrap any of the charred bits at the bottom of the skillet but don't let the milk evaporate off. Pour mixture into a blender or food processor. Add another tablespoon of butter and blend until smooth. Pass through a sieve if you’d like it extra smooth.
4. Transfer pate into ramekins or small bowls. Melt the last of the butter and pour a thin layer over the pate. This will keep the pate from drying out and oxidising. Cover with plastic wrap and chill in the fridge for at least an hour or until the butter is set.
5. Spread a thin smear of pate onto your baguette for your Banh Mi or your favourite crackers. Any remaining pate can be wrapped up tightly and stored in the freezer for at least 6 months.
RECIPE
Pickled Carrots
INGREDIENTS
- 2 large carrots, peeled into ribbons
- 60g sugar
- 1 tbsp salt
- 240 ml water
- 120 ml rice wine vinegar
METHOD
Combine carrots, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. Pickles can be used immediately, or for best results, seal the jar and refrigerate at least overnight and up to 1 week.
RECIPE
Sauce
INGREDIENTS
3 tbsp sweet chilli
2 tbsp hoisin
1 tbsp rice vinegar
1 tbsp soy sauce
METHOD
Combine