Bánh Mì

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, combine the fish sauce, soy sauce, brown sugar, minced garlic, minced shallot, and vegetable oil. Add the sliced pork and toss to coat evenly.

   Ca. 5 min.

   Kokkens note: For more flavor, allow the pork to marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

2. 2

   In another bowl, whisk together the warm water, white vinegar, white sugar, and salt until the sugar and salt have dissolved. Add the julienned daikon and carrot, ensuring they are submerged.

   Ca. 5 min.

   Kokkens note: Let the vegetables pickle for at least 30 minutes at room temperature to allow the flavors to meld.

3. 3

   Preheat a grill or grill pan over medium-high heat. Cook the marinated pork slices for 2-3 minutes per side, until cooked through and slightly charred. Set aside.

   Ca. 10 min.

   Kokkens note: Avoid overcrowding the pan; cook the pork in batches if necessary to ensure a good sear.

4. 4

   Preheat your oven to 180°C (350°F). Place the baguettes directly on the oven rack and toast for 3-5 minutes, until the crust is crisp and the inside is warm.

   Ca. 5 min.

5. 5

   Once the baguettes are cool enough to handle, split them lengthwise, being careful not to cut all the way through.

   Ca. 2 min.

   Kokkens note: You can hollow out some of the soft bread from the inside to make more room for the fillings.

6. 6

   Spread a generous layer of pâté on one side of the bread's interior and mayonnaise on the other.

   Ca. 2 min.

7. 7

   Layer the grilled pork inside the baguette. Drain the pickled vegetables and add a generous amount on top of the pork.

   Ca. 3 min.

8. 8

   Add the cucumber spears, sliced jalapeño, and fresh cilantro sprigs. Drizzle with Maggi seasoning, if using.

   Ca. 3 min.

9. 9

   Serve the Bánh Mì immediately for the best texture and flavor.