ReceptnaptárRecipes › Southeast Asian › Breakfast
Bánh mì thịt (Vietnamese baguette with pork and pickled vegetables)
The Vietnamese sandwich born from the baguette left over from the French colonial era: crispy bread, caramelised pork, pickled carrot, fresh coriander and chilli.
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Method
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- For the pickled vegetables, mix the rice vinegar, sugar and salt with 100 ml lukewarm water, add the carrot and daikon, and leave to stand for at least 30 minutes.
- Mix the meat with the fish sauce, soy sauce, honey, garlic and lemongrass, and marinate for 30 minutes.
- Heat the oil in a pan over high heat, and fry the meat in batches until caramelised, 2-3 minutes each.
- Warm the baguettes in a 200 °C oven for 3-4 minutes until crispy, then slice open lengthways.
- Spread one side with mayonnaise, the other with pâté.
- Fill with the meat, the drained pickled vegetables, cucumber, coriander and chilli, and drizzle with a few drops of soy sauce.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The pickled vegetables keep in the fridge for a week, so it's worth making extra.
- Vietnamese baguettes are lighter, with a thinner crust; a softer, airier French baguette comes closest.
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More southeast asian ideas
- Sisig (crispy chopped pork in a sizzling plate)
- Pork menudo (pork stew with liver, potatoes and carrots)
- Inihaw na liempo (grilled pork belly)
- Babi kecap (sweet soy braised pork)
- Tokwa't baboy (fried tofu and pork in vinegar-soy sauce)
- Nam tok moo (grilled pork salad with toasted rice powder)
- Bún thịt nướng (grilled pork on a rice noodle salad bowl)
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