Table of Contents
Overview of Banh Mi
Banh Mi is one of the most popular street foods in Vietnam. It’s delicious, cheap and convenient. Banh Mi is everywhere on the streets in Vietnam. There are hundreds of Banh Mi stalls and shops in the country and all over the world. This is a must-eat Vietnamese food that any foreigner should not miss to discover our rich cuisine.
The flavor of the food comes from the crispy crust of baguette, greasy patté, sweet and sour daikon and carrot pickles, fresh coriander and cucumber slices and Vietnamese pork pie or cold cut cured meat, grilled pork… depending on what the cook wants to put into the baguette. Grilled pork is one of the most popular fillings of Vietnamese Sandwich and it is easy to cook and find the ingredient. So that we are going to learn how to cook a Banh Mi with this grilled pork. It’s really mouth-watering.
Below is the recipe for one of the most popular Banh Mi recipe – Banh Mi Thit Nguoi:
Ingredients for Banh Mi:
Pork (Pork belly or pork rump): 300g
Char sew powder/sauce: 1 tsp/1 sp
Five-spice powder: 1 tsp
Red food coloring: 1 drop
Ground black pepper: 1/2 tsp
Salt: 1/2 tsp
Water: 2 sp
Shallots: 2
Garlic: 1 bulb
Coriander: 1 small bunch
Cucumber: 1
Pork liver pate: 50g
Butter: 50g
Tomato ketchup: 1 small bottle
Breads (with crispy crust and airy crumb, 25 – 30 cm long): 4
Vietnamese pork roll (Cha Lua): 200g (optional)
Directions for making Banh Mi Thit Nguoi:
Step 1: Prepare ingredients
Wash the pork, drain it off.
Wash the cucumber, slice or julienne it.
Wash, peel, and mince the garlic and shallots.
Remove the roots of the coriander, wash and drain it off.
Julienne or slice the Vietnamese pork roll.
Step 2: Marinate the pork
Mix salt, ground black pepper, five-spice powder, char sew powder, minced shallots, minced garlic, coloring well.
Cover the pork with the mixture and put it in a bowl, covered with plastic wrap.
Leave the pork in the refrigerator at least 3 hours. Marinating the pork overnight is recommended.
Step 3: Steam the marinated pork
Roll the pork and tighten the roll with thick thread not too loosely not too tightly. Put the pork roll onto a plate and steam it in a steamer for about 1.5 hours. Use a chopstick to stab the roll and check if the pork is well-done.
Cool the pork roll down, cut it into thin slices.
Step 4: Fill the bread
Warm the breads, use a sharp knife to cut the bread. The cut should run the length of the log.
Firstly, spread the butter and pate onto the crumb.
Then fill the pork, Vietnamese pork roll, cucumber, coriander, tomato ketchup, and black pepper.
Now it is time to enjoy the food!
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