Thai Bánh Mì
Ingredients
- 600 gPork belly (thinly sliced)
- 4 pcWhite bread (half-baguette style)
- 100 gPork liver pâté (for spreading)
- 4 tbspJapanese mayo
- 2 pcCarrot (julienned)
- 200 gBlack radish (julienned)
- 1 pcCucumber (into sticks)
- 1 pcCoriander (leaves picked)
- 2 pcThai chili (finely sliced)
- 100 mlRice vinegar
- 4 tbspsoy sauce
- 2 tbspfish sauce
- 2 tbspBrown sugar
- 2 tbspPeanut oil
- 200 gDaikon radish (peeled and julienned)
Method
A crusty baguette with a light crumb, filled with glazed pork belly and tangy vegetables. The contrast between the warm meat and cold pickles provides immediate freshness.
- 1
Slice the pork belly into thin strips. In a bowl, mix the soy sauce, fish sauce, brown sugar, and a spoonful of sesame oil. Coat the meat well and let it rest while you prepare the rest.
- 2
Cut the carrot, black radish, and white radish into fine julienne. Mix them with the rice vinegar and a pinch of sugar. Let them sweat; the vegetables should become soft and slightly translucent.
- 3
Heat a pan with peanut oil. Sauté the pork over high heat until the fat is golden and crispy. The sauce should reduce to coat the meat in a glossy glaze.
- 4
Slice the white bread in half. Spread pork liver pâté on one side and Japanese mayonnaise on the other. Garnish with the hot pork, drained pickles, cucumber slices, fresh cilantro, and sliced Thai chili.
Frequently asked questions
How do you get this dish right?
- Warm the bread slightly in the oven before filling to restore its crunchiness.
- Don't throw away the pickle juice; it can be used to season a raw vegetable salad.
- The pork belly must be seared very quickly to remain juicy inside.
How long does this dish keep?
Banh Mi should be eaten immediately to maintain the temperature and texture contrast. Pickles can be kept in the fridge for 1 week.
