Fish Cake Bánh mì

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.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 741
• Protein: 32 g
• Carbs: 53 g
• Fat: 44 g

Ingredients

• 2 piece Traditional French bread ( cut in half )
• 500 g Atlantic cod ( fresh and minced )
• 2 tbsp Potato starch ( for binding )
• 2 tbsp fish sauce
• 2 piece Garlic ( minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 200 g Carrot ( julienned )
• 200 g Korean radish ( julienned )
• 100 ml Rice vinegar
• 2 tbsp White sugar
• 4 tbsp Japanese mayo
• 100 g Pork liver pâté optional
• 1 piece Cucumber ( into sticks )
• 1 piece Fresh cilantro ( leaves picked )
• 2 piece Thai chili optional ( sliced )
• 750 ml Peanut oil ( for frying )

Instructions

1. Preparing Đồ chua

   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. Making the fish paste

   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. Frying the cakes

   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. Assembling the sandwich

   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.

Chef's tips

• 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.

Storage

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.