Pork Banh Mi
Recipes · Lunch · Recipe, Typed Supps
A French sandwich rebuilt in Vietnam, and improved beyond recognition by the pickles.
Allergens and patterns
Contains gluten, eggs.
Ingredients
- 2 thin steaks (200g) Pork — Grilled hard so the marinade caramelises. Pork shoulder is the cut that suits this; loin dries out.
- 2 rolls (150g) Baguette or Sourdough — It has to be crisp outside and light inside. A dense loaf turns the sandwich into work.
- julienned (80g) Daikon — Half the pickle. Quick-pickled in vinegar and a little sugar for twenty minutes — that is genuinely long enough.
- julienned (80g) Carrot — The other half. Together they are the acid and crunch the whole sandwich is built around.
- in long strips (60g) Cucumber — Raw and cool against hot pork.
- a handful, stalks and all (12g) Coriander — Stalks included — they have more flavour than the leaves and the crunch belongs here.
- 1 1/2 tbsp (25g) Mayonnaise — On both cut faces. It waterproofs the bread against the pickles as much as it adds anything.
Nutrition per serving
- Calories: 460.5 kcal
- Protein: 35.3g
- Carbohydrate: 45.4g
- of which sugars: 9.3g
- Fat: 14.3g
- of which saturated: 2.8g
- Fibre: 4.3g
- Sodium: 609.6mg
Method
- Toss the daikon and carrot with a splash of vinegar, a pinch of sugar and salt, and leave 20 minutes.
- Marinate the pork in soy, a little sugar and garlic, then grill it hard on both sides.
- Split and lightly toast the rolls, and spread mayonnaise on both sides.
- Layer in pork, drained pickles, cucumber and a great deal of coriander.
Nutrients it supplies
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