Banh Mi

  • Level: Intermediate
  • Total: 2 hr 50 min (includes marinating time)
  • Active: 1 hr 40 min
  • Yield: 4 servings
Share This Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Slice the baguette into 4 pieces and serve immediately.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …