The bánh mì is
arguably one of the world’s greatest sandwiches. A light baguette is stuffed
with various fillings, which may include pork, pâté, sausages, sardines, or
tofu, among others. It is garnished with fresh cilantro (coriander), chili,
cucumber slices, and pickled carrot and daikon radish and is a lesson in the
power of contrasts.
The sandwich
is a product of the French colonial presence in Vietnam, which resulted in
ingredients like baguette, mayonnaise, and pâté being combined with Vietnamese
pickles and spice.
Makes 4
INGREDIENTS
FOR
THE CARROT AND DAIKON PICKLE:
½ cup (125ml) rice wine vinegar
1 tsp sea salt
¼ cup (50g) superfine (caster) sugar
1 carrot, about 2¾oz (75g), cut into
short thin sticks 1 daikon radish, about 7oz (200g), cut into short thin sticks
FOR
THE CARAMEL PORK:
6 tbsp superfine (caster) sugar
1¾lb (800g) pork belly, skin removed and
cut into cubes
Scant ½ cup (100ml) fish sauce (Three
Crabs is a good brand)
4 scallions (spring onions), white parts
only, bashed with the flat side of a knife
2 garlic cloves, peeled and bashed with
the flat side of a knife
4 black peppercorns
A pinch of sea salt
4
x 6in (15cm) (-ish; don’t go getting the tape measure out) lengths of white
baguette Mayonnaise
1 fresh red chili, sliced (seeded or not
is up to you)
1 cucumber, halved and sliced lengthwise
into long sticks
Fresh cilantro (coriander) leaves
To make the carrot and daikon pickle, mix the
vinegar, salt, and sugar together in a bowl until everything is dissolved. Add
the vegetables and press down to make sure they are all covered by the liquid.
Set aside to pickle for at least an hour before eating, or a couple of days (in
the refrigerator) if you’re feeling organized. The pickle will keep for around
4 weeks if well sealed and stored in the refrigerator.
To make the caramel pork, mix the sugar with 4
tablespoons water in a pan and cook over a high heat, without stirring, until
the sugar is a rich golden color. Very carefully add the pork cubes to the pan
and stir so the meat is coated with the caramel. Add enough water to cover the
pork, then slowly bring to a boil, skimming off any impurities that rise to the
surface.
Reduce to a simmer and add the fish sauce,
scallions (spring onions), garlic cloves, peppercorns, and a pinch of salt.
Cook, uncovered, for 15–30 minutes, or until the pork is tender.
Remove the pork from the liquid and set aside on
a plate. Remove the scallions and garlic cloves from the liquid and discard,
then turn up the heat. Let this reduce until you have only ½in (1cm) or so of
liquid left—this should take about 10 minutes. Place the pork back in the pan
and stir well.
To
assemble the banh mi, split each section of baguette and hollow each piece out
slightly by removing some of the bread inside. Spread one side with mayonnaise
and add a few slices of fresh chili. Add some caramel pork belly chunks,
followed by a heaped tablespoonful or so of carrot and daikon pickle, some
cucumber sticks, and cilantro (coriander) leaves. Serve immediately.
