Saigon

Banh mi

Name: Banh mi
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 4 small baguettes about 100 g each baguette (french bread roll); Pork, pork shoulder, thinly sliced; 2 stalks minced lemongrass; 4 cloves garlic; 2 shallots; 1 1/2 tbsp fish sauce; 1 tbsp jaggery; 2 tsp soy sauce; 1/4 tsp black pepper; 1 tbsp cooking oil (vegetable oil); 1 large julienned carrot; 1 small white radish julienned radish (daikon radish, mooli); 4 tbsp vinegar; 2 1/2 tbsp sugar; 1/2 tsp salt; 1 in long strips cucumber; a big handful coriander leaves (cilantro); 2 sliced green chilli; 3 tbsp mayonnaise eggless mayonnaise (eggless mayo)

Crackly baguette, lemongrass pork, pickles, chilli and coriander. A colonial loaf, totally Vietnamised.

50 minTime

28 gProtein each

mediumSpice

French bread, Vietnamese soul2 chapters · 1 min read

Make it your way

Grandma's wayLemongrass pork, do chua, crackly baguette.

The original

668kcalsame

28 gproteinsame

4 gfibresame

50minutessame

Banh mi thit nuong.

Per serving, worked out from the ingredient table.

Ingredients

Baguette (french bread roll)4 small baguettes, about 100 g each

Porkpork shoulder, thinly sliced

Lemongrass2 stalks, minced

Garlic4 cloves

Shallots2

Fish sauce1½ tbsp

Jaggery1 tbsp

Soy sauce2 tsp

Black pepper¼ tsp

Cooking oil (vegetable oil)1 tbsp

Carrot1 large, julienned

Radish (daikon radish, mooli)1 small white radish, julienned

Vinegar4 tbsp

Sugar2½ tbsp

Salt½ tsp

Cucumber1, in long strips

Coriander leaves (cilantro)a big handful

Green chilli2, sliced

Eggless mayonnaise (eggless mayo)3 tbsp mayonnaise

Method

5 steps

1Make do chua: toss carrot and radish with salt, rinse after 10 minutes, then soak in vinegar, sugar and 4 tbsp warm water.
2Pound lemongrass, garlic and shallots. Mix with fish sauce, jaggery, soy, pepper and oil and marinate the pork.
3Grill or pan sear the pork over high heat until caramelised and cooked through.
4Warm the baguettes until crackly, split and spread with mayonnaise.
5Fill with pork, cucumber, drained pickles, coriander and chilli.

Serve it like this

Cut on the diagonal, wrap the bottom half in paper and serve with extra chilli and coriander. Eat while the crust still crackles.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Saigon

Banh mi

Crackly baguette, lemongrass pork, pickles, chilli and coriander. A colonial loaf, totally Vietnamised.

50 minTime

28 gProtein each

mediumSpice

French bread, Vietnamese soul2 chapters · 1 min read

Make it your way

Grandma's wayLemongrass pork, do chua, crackly baguette.

The original

668kcalsame

28 gproteinsame

4 gfibresame

50minutessame

Banh mi thit nuong.

Per serving, worked out from the ingredient table.

Ingredients

Baguette (french bread roll)4 small baguettes, about 100 g each

Porkpork shoulder, thinly sliced

Lemongrass2 stalks, minced

Garlic4 cloves

Shallots2

Fish sauce1½ tbsp

Jaggery1 tbsp

Soy sauce2 tsp

Black pepper¼ tsp

Cooking oil (vegetable oil)1 tbsp

Carrot1 large, julienned

Radish (daikon radish, mooli)1 small white radish, julienned

Vinegar4 tbsp

Sugar2½ tbsp

Salt½ tsp

Cucumber1, in long strips

Coriander leaves (cilantro)a big handful

Green chilli2, sliced

Eggless mayonnaise (eggless mayo)3 tbsp mayonnaise

Method

5 steps

1Make do chua: toss carrot and radish with salt, rinse after 10 minutes, then soak in vinegar, sugar and 4 tbsp warm water.
2Pound lemongrass, garlic and shallots. Mix with fish sauce, jaggery, soy, pepper and oil and marinate the pork.
3Grill or pan sear the pork over high heat until caramelised and cooked through.
4Warm the baguettes until crackly, split and spread with mayonnaise.
5Fill with pork, cucumber, drained pickles, coriander and chilli.

Serve it like this

Cut on the diagonal, wrap the bottom half in paper and serve with extra chilli and coriander. Eat while the crust still crackles.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Banh mi

Make it your way

Ingredients

Method

Banh mi

Make it your way

Ingredients

Method

Make it a meal