Banh mi
INGREDIENTS
SERVES
4
METHOD
500 g pork neck
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 lemongrass stalk, finely chopped and mashed
5 tbsp fish sauce
2 tbsp brown sugar
2 tbsp sesame oil
2 tbsp sriracha sauce
Pickled vegetables
2 carrots, sliced lengthwise
250 g radish, sliced lengthwise
1 dl vinegar
1 dl sugar
1 cm ginger, grated
1 red chilli, finely chopped
1 clove garlic, finely chopped
2 tbsp fish sauce
1 tbsp sesame oil
Chilli mayonnaise
1 egg
1 tbsp sriracha sauce
1 lemon, juice
0.5 tsp salt
4 dl sunflower oil
To serve
Baguettes
Coriander leaves, cucumber, chilli and lime
Combine the shallot, garlic, lemon grass, fish sauce, brown sugar, sesame oil and sriracha sauce. Marinate the pork chops for a couple of hours or preferably overnight. Fry the chops in a pan until they are done, approx. 5 minutes on each side.
Combine the vinegar, sugar, ginger, chilli, garlic, fish sauce and sesame oil and bring to the boil. Add the carrots and radish. Set aside for 30 minutes.
Mix the egg, sriracha, lemon juice and salt. Gently pour the oil in a slow and steady stream while whisking briskly into a thick mayonnaise.
Cut the baguette lengthwise and spread with the chilli mayonnaise. Fill with the pickled vegetables, slices of meat and top with coriander, cucumber and chilli.