Recipe courtesy of Ching-He Huang
Episode: Saigon 39
Print
Banh Mi
Total:
2 hr 50 min
Active:
1 hr 40 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 50 min
Active:
1 hr 40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Wok-Fried Pork:
  • 6 tablespoons fish sauce
  • 1/4 cup minced garlic
  • 1/4 cup minced shallot
  • 2 to 3 tablespoons dark soy sauce
  • 2 rounded tablespoons sugar
  • 2 stalks lemongrass, finely grated on a microplane
  • 1 bird's eye chile (Thai chile), chopped
  • Juice of 1 lime
  • 2 pounds pork tenderloin or pork shoulder, very thinly sliced
  • 1 tablespoon vegetable oil
Daikon and Carrot Pickle:
  • 3/4 cup rice vinegar
  • 1/4 cup sugar
  • 2 carrots, peeled and julienned
  • 1 daikon radish, peeled and julienned
  • Juice of 1 lime
Chicken Liver Pate:
  • 2 tablespoons vegetable oil
  • 1/2 stick (4 tablespoons) butter
  • 4 shallots, sliced
  • 2 pints chicken livers, cleaned
  • 6 thyme sprigs
  • 3 hard-boiled eggs, peeled
  • Salt and freshly ground black pepper
  • Splash brandy
  • 1 large baguette, cut in half horizontally
  • 1/2 stick (4 tablespoons) unsalted butter, softened
  • Cilantro, for garnish
  • Scallions, for garnish
  • Bird's eye chile (Thai chile), chopped, for garnish
  • Sriracha, optional

Directions

For the wok-fried pork: Combine the fish sauce, garlic, shallot, soy sauce, sugar, lemongrass, chile and lime juice in a large bowl and toss together. Add the pork and set aside in the refrigerator for at least 1 hour or up to overnight.

Heat a wok over high heat. Add the oil to the wok. Transfer the pork to the wok with tongs, adding a few spoonfuls of the marinade for flavoring. Fry the pork until cooked through and slightly wok-charred.

For the daikon and carrot pickle: Combine the vinegar, sugar, carrots, daikon and lime juice in a bowl. Let sit for at least 1 hour.

For the chicken liver pate: Heat the oil and butter in a cast iron skillet and sweat the shallots. Add the chicken livers, thyme and eggs and sprinkle with salt and pepper. Cook until the chicken livers are just cooked through and remove from heat. Add the brandy and ignite carefully with a long match. Let the flame die down. Return to the heat. Season with salt and pepper. Remove from the heat, let cool slightly and remove the thyme sprigs.

Puree the pate in a food processor and transfer to a storage container, pressing out all the air. Cover the surface of the pate with plastic wrap to store.

Make the sandwiches: Hollow out the baguette by scooping out the excess bread from the middle. Spread 1/4 cup of the pate along the bottom half of the bread and spread the unsalted butter along the top half of the bread (reserve the remaining pate for another use). Add the wok-fried pork, 1 cup of the pickled daikon and carrot and garnish with cilantro, scallions, chopped chili and sriracha to taste if using.

Slice the baguette into 4 pieces and serve immediately.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Handmade Rice Noodles Filled With Pork and Wood Ear Mushrooms: Banh Cuon Nong

Recipe courtesy of Luke Nguyen

Steamed Rice Flour Cakes with Dried Shrimp: Banh Beo

Recipe courtesy of Luke Nguyen

Bahn Mi Sandwiches with Pork, Pickled Vegetables and Herbs

Recipe courtesy of Donal Skehan

Pork Meatball Banh Mi

Recipe courtesy of Lardo

Banh Mi Turkey Burgers

Recipe courtesy of Patrick Decker

Banh Mi Tacos

Recipe courtesy of James Cunningham

Steak Banh Mi Tacos

Recipe courtesy of Jake Smollett

Banh Mi Tacos

On TV

Unwrapped

7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here