PORK AND PATE BANH MI
Banh mi are the hottest sandwiches in America, and you don't have to find a Vietnamese Banh mi shop to enjoy one. You have most of the ingredients at any decently stocked market in the America! The trick here is to make the roasted shaved pork at home. The secret is brining the pork before roasting! You can apply chicken breast to the recipe as well! Try to find very light, airy baguettes or French rolls. A good banh mi should be crispy on the outside and light and airy in the middle. Stay away from the bread that will shred the roof of your mouth!
Provided by Jet Tila
Categories main-dish
Time 2h15m
Yield 1 long or 3 short sandwiches
Number Of Ingredients 22
Steps:
- For the roast pork: Combine the garlic, shallots, fish sauce, sugar, lemongrass, black pepper and 2 tablespoons (30 grams) water in a blender; puree until combined, about 20 seconds. Place the pork in a medium bowl, then pour the marinade over the top and massage well. Marinate for at least 1 hour.
- Heat a medium skillet on high heat and add some oil. When you see white wisps of smoke, saute the pork until cooked through, about 5 minutes.
- For the pickled carrots: Combine the sugar, vinegar, salt, peppercorns and garlic in a small saucepan over medium heat. Cook, stirring constantly, until the sugar and salt have dissolved, then remove it from the heat. Add the cilantro and carrots and stir to coat them in the pickling mixture. Let stand until the carrots have softened, at least 30 minutes or up to overnight in the refrigerator. Drain them well and set aside. You can make this days ahead and keep refrigerated in an airtight container.
- For the banh mi build: Combine the mayonnaise and pate in a bowl, then spread on the top and bottom of the toasted bread. Top it with the cilantro leaves, chiles, cucumber ribbons, pickled carrots and the grilled pork. There may be some leftover pork, so smash it into your mouth and enjoy while building the banh mi. Sprinkle with the soy sauce and close with the upper half of the baguette.
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Kareem Brohi
[email protected]This recipe is a bit bland for my taste. I think I'll add some more spices next time.
Sajjad Ahmad012
[email protected]I'm not sure what I did wrong, but my banh mi didn't turn out as good as I hoped. I think I overcooked the pork.
Xylon Bonello
[email protected]This is my new favorite banh mi recipe. It's so easy to make and it's always a hit with my family and friends.
Mandy Benson
[email protected]I made a few substitutions to the recipe (used chicken instead of pork and added some sriracha) and it still turned out great.
dj abusafa
[email protected]This recipe is a bit time-consuming, but it's worth it. The results are amazing!
Alysa Kade
[email protected]I love the crusty bread and the fresh vegetables in this sandwich. It's the perfect lunch or dinner option.
Anthney
[email protected]This sandwich is delicious! I followed the recipe exactly and it turned out perfectly.
Dillon Weimer
[email protected]I've tried other pork and pate banh mi recipes before, but this one is by far the best. The pork is so tender and the pate is so creamy.
Nyleen
[email protected]I'm not a big fan of pork, but I really enjoyed this sandwich. The pate and pickled vegetables really helped to balance out the pork flavor.
SR Sakib
[email protected]I made this for a party and it was a hit! Everyone loved it.
milica vukcevic
[email protected]This recipe is a keeper. I'll be making this banh mi again and again.
Mira Brown
[email protected]I love the combination of flavors in this sandwich. The pork is tender and juicy, the pate is rich and creamy, and the pickled vegetables add a nice crunch. It's the perfect balance of flavors.
Ashley Kelly
[email protected]Pork and pate banh mi is now my favorite sandwich. It's so flavorful and delicious.
Bhi Hero
[email protected]I've never made banh mi before, but this recipe made it easy. The instructions were clear and the ingredients were easy to find. The sandwich turned out great!
Greace Thuo
[email protected]This was a great recipe! The flavors were amazing and the pork was cooked perfectly. I will definitely be making this again. Thank you for sharing!