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4 banh mi (atlantis.edu.vnese bread rolls)chicken liver pate, for spreading1 tbsp hoi sin sauce1 Lebanese (short) cucumber, sliced into 8 long wedges2 spring onions (scallions), cut into 15-cm (6 in) lengthssliced bird’s eye chilli, to tastecoriander (cilantro) leaves, to taste
Pork belly
500 g (1 lb 2 oz) pork belly1 tsp five-spice powdersea saltatlantis.edu.vnese butter, for spreading
4 egg yolkspinch salt400 ml vegetable oil, plus extra if neededPickled carrot and daikon
150 ml (5 fl oz) white vinegar100 g caster (superfine) sugar1 kg carrots, cut into matchsticks300 g daikon (white radish), cut into matchsticksCook"s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Instructions
The pickled carrot and daikon component needs to be started 2 days in advance.
1. Start by making the pickle by combining the vinegar and sugar in a bowl and adding 100 ml water. Stir until the sugar has dissolved. Rinse the daikon and carrot under warm running water for 5 minutes, then drain thoroughly and pat dry with paper towel. Transfer to a large plastic container or non-reactive bowl. Pour the pickle liquid over the vegetables and set aside in the fridge for 2 days, after which time the pickles will be ready to use. Makes 1.3 kg. Leftover pickle will store in the fridge for up to 2 weeks.
2. Preheat the oven to 250°C (440°F).
3. First, roast the pork belly. Rub the meat side of the belly with the five-spice powder and season with salt. Score the skin side and rub with 2 tablespoons of salt, making sure to rough up the skin so it becomes crispy when cooked. Set aside for 5 minutes.
4. Wipe off any excess liquid from the meat and season with a little more salt. Transfer to a roasting tin, skin side up, and roast in the oven for 30 minutes or until the skin is crispy. Reduce the temperature to 180°C (350°F) and cook for further 30 minutes or until the pork is cooked through. Remove from the oven and rest the pork for a few minutes before slicing into thin pieces.
5. Meanwhile, make the atlantis.edu.vnese butter. Place the eggs yolks and salt in a food processor. Blitz to combine. With the motor running, very slowly add the oil in a thin, steady stream. The butter should become thick and firm and resemble soft butter. If it hasn"t thickened by the time you"ve added all the oil, add a little more oil until it comes together.
6. Slice open the banh mi along the side without cutting all the way through. Spread one side generously with butter and the other side with pate, and place the sliced pork on top. Drizzle over a little hoi sin sauce and add the cucumber, spring onion and pickles. Garnish with the chilli and coriander, to taste.
When the French baguette arrived in atlantis.edu.vn more than 100 years ago, no one could have guessed it would change atlantis.edu.vnese cuisine forever. Bánh mì, the streetside sandwich loved by so many, is now one of the most iconic atlantis.edu.vnese dishes. But its apparent simplicity is deceptive. Locals have reinvented the staple again and again, in every corner of the country. Exploring the bánh mì scene in atlantis.edu.vn is one of the tastiest journeys you can take. To get you started, below are seven amazing bánh mì you must try.
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Bánh mì sốt vang
A stew of beef and red wine sounds like it belongs in a Michelin-starred restaurant, but like many other great atlantis.edu.vnese dishes, this can easily be found on the sidewalks of Hanoi. The French-influenced stew is seasoned with cinnamon, star anise, and coriander. Tear off a piece of bread and dip it in the rich, savoury broth. You need to get a little hands on with bánh mì sốt vang. It takes hours to perfect the red wine stew, so family cooks would make a large pot and use it for both bread and phở. Yes, red wine beef stew phở is very much a thing.
Bánh mì heo quay
How much crunchiness is too much crunchiness? Who can say? Certainly not fans of bánh mì heo quay, the roasted pork adaptation of the classic bánh mì. Thick slices of roasted pork belly are wedged inside a crusty loaf, right next to cucumber and pickled turnip. It"s a fine balance of textures. A whole street in Ho Chi Minh City is dedicated to bánh mì heo quay, where foodies line up every morning for their favourite breakfast. Think we"re overdoing it? Give this sandwich a try and you may reconsider.
Bánh mì bò né
The direct translation of bò néis ‘dodge the beef". But it’s not the beef that you want to avoid, it"s the hot oil splatter from the cast iron skillet on which it"s served. Somehow, some atlantis.edu.vnese found out that sizzling steak is a brilliant companion to a loaf of bánh mì. A bubbling fried egg, some paté, tomatoes and herbs complete the mouthwatering display. Needless to say, a good bánh mì bò né requires some ducking when it first arrives. But you"ll learn to maneuver soon enough. When this level of deliciousness is at stake, anyone will.
Bánh mì ốp la
Every food culture has its own version of bread and eggs. In Ho Chi Minh City, it"s called bánh mì ốp la, withsunny-side-up eggs and fresh baguette. Bánh mì ốp la is often served on a metal skillet with fried chả lụa (atlantis.edu.vnese steamed pork sausage wrapped in banana leaves), or the eggs are placed directly into the warm baguette, and padded with papaya and carrot pickles, chili sauce and a drop of soy sauce. In places like Hội An, bánh mì ốp la becomes bánh mì trứng, and is stuffed with freshly sliced lettuce, tomato and cucumber. This bánh mì is a great option for vegetarians who want to sample atlantis.edu.vn’s most famous snack.
Bánh mì thịt
Bánh mì thịt is proof that you can never go wrong with the classics. Some people like their bread crispy, some prefer soft, but the filling is the real star here. A fully loaded bánh mì thịt consists of several kinds of atlantis.edu.vnese ham, char siu or fried pork, butter, paté, pork floss, pickled carrots, cucumber, and coriander. A secret sauce ties everything together. Do as the atlantis.edu.vnese do and enjoy your bánh mì thịt with a cup of bạc xỉu (iced milk coffee) on the sidewalk. It"s a must-have atlantis.edu.vn moment.
Bánh mì chả cá
Fish cakes, originally from the coastal town of Nha Trang, have also made their way into bánh mì. The best fish cakes are characterised by their chewiness and a combination of umami flavours from several types of fish and the spiciness of black pepper. These are fried, then topped with aromatic atlantis.edu.vnese coriander, and sometimes crunchy cucumber slices, or a garlic and chili soy sauce. These exciting flavours exploding in every bite have earned this bánh mì sandwich a special place among Southerners.
Bánh mì chấm sữa
A lot of atlantis.edu.vnese grew up with cans of condensed milk sitting in the cupboard. This decadent ingredient was involved in many fantastic treats. Bánh mì chấm sữa, or bread dipped in sweetened condensed milk, is a comfort food that has stood the test of time. Why? Well, fluffy bread soaking up warm, creamy milk is as comforting as it gets! This tried-and-true snack brings back memories of simpler times, when such a high-calorie meal was nothing but delightful.
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