Fish Cake Bánh mì
Ingredients
- 2 pcTraditional French bread (cut in half)
- 500 gAtlantic cod (fresh and minced)
- 2 tbspPotato starch (for binding)
- 2 tbspfish sauce
- 2 pcGarlic (minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 200 gCarrot (julienned)
- 200 gKorean radish (julienned)
- 100 mlRice vinegar
- 2 tbspWhite sugar
- 4 tbspJapanese mayo
- 100 gPork liver pâté
- 1 pcCucumber (into sticks)
- 1 pcFresh cilantro (leaves picked)
- 2 pcThai chili (sliced)
- 750 mlPeanut oil (for frying)
Method
A crusty baguette filled with golden, bouncy fried fish cakes. The acidity of pickled vegetables and the heat of Thai chili wake up the deep umami of the fish sauce.
- 1
Cut the carrot and Korean radish into fine julienne. Mix with sugar, salt, and rice vinegar. Squeeze firmly with your hands until the vegetables soften and release their liquid. Let marinate.
- 2
Blend the cold cod with garlic, fish sauce, starch, and pepper. The paste should become smooth, sticky, and shiny. Fold in the sliced green onions at the end without over-blending.
- 3
Heat the peanut oil. Form flat patties. Drop them into the hot oil: they should puff up and take on an amber color. The texture should be bouncy under finger pressure.
- 4
Slice the bread lengthwise and toast it until the crust is shattering. Spread with mayonnaise and pâté. Add the hot fish cakes, cucumber, drained pickles, cilantro, and chili.
Frequently asked questions
How do you get this dish right?
- The secret to a good chả cá is blending the fish while it's very cold, almost icy, to achieve that signature bouncy texture.
- Don't skip squeezing the vegetables for the pickles; it's what gives them their crunch.
- Always toast your bread for a few minutes before assembling; a Bánh mì must shatter when you bite into it.
How long does this dish keep?
Fish cakes can be kept for 2 days in the fridge. The sandwich must be eaten immediately to maintain the hot-cold contrast and the crunch.
