First and foremost, thanks to Joe from Fat Loss Fesat (www.fatlossfeast.co.uk) for the use of his incredible kitchen studio! Using it for some socially distanced recipe filming was first-rate.
Most other food blogs will start with a speech about why a recipe is amazing. Why do they do it? Don’t most people hate it?
Well, it’s because Google loves a high word count, so the more words in an article, the better the ranking on Google will likely be.
But people generally don’t like it, so I usually don’t bother and take my chances #YOLO.
However, this recipe is different…
I NEED to explain just how much I love these sandwiches!
We first tried them on our honeymoon in Vietnam and I used to get them regularly for lunch in Newcastle city centre when Time Banh Mi was still open (Gone but not forgotten).
They’re packed full of flavour and come in so many varieties.
I even have a cookbook dedicated to these sandwiches alone!
But why is relevant to you? Well, they take time, love and even more time again. But they’re so worth it, so please don’t be put off.
There are three main components.
It might seem strange without a bit of knowledge, to find French bread in a Vietnamese recipe. However, as France colonized Vietnam for over 70 years from the 1880s. If you want to read more about how this helped form modern-day Vietnam and the influences on its cuisine, it’s a thoroughly interesting subject.
It’s fairly easy to make the Bahn Mi baguettes, so I created a separate video on how to do that. They take about 1.5hrs in total to proof, then 20mins to cook.
So for all they take a bit of time, they’re well worth the effort.
In Vietnam, almost every stall sells a different variety of Banh Mi. Some have chicken, eggs, pork, beef…There’s so much freedom to make it your own!
I personally love crispy belly pork. The fatty meat is so well balanced with the pickled veg and fresh crispy garnish.
We have a fail-proof crispy pork belly recipe which we used for the filling. This recipe hasn’t failed me once, so much so I cooked it on the morning of filming knowing full well it would turn out great. No backups, no plan B, just total faith in an awesome recipe.
So this is the one element I haven’t made a video on, but may do at some point. For the filling, it’s best to get as high quality/fresh ingredients as possible.
Again, these change depending on the type of meat or the seller, however, these are the fillings we use for our recipe:
- Pork pate (Would be chicken liver pate for a chicken Banh Mi)
- Mayo (Fresh made is better)
- Fresh chillies
- Pickled carrot and Daikon (Raddish)
- Maggie’s liquid seasoning or Soy sauce
Crispy Belly Pork Banh Mi
- 1 Portion Crispy cooked belly pork Check out our recipe
- 170 g Pork liver pate
- 4 tbsp Mayonnaise
- 4 tbsp Pickled carrot and daikon
- 1 large Cucumber
- 1 Chili pepper
- 1 bunch Corriander
- 4 tbsp Chili sauce
- 4 tsp Soy sauce or liquid seasoning
- Bake fresh baguettes if you have time. It's really worth the effort as fresh bread is always the best.
- Follow our recipe for crispy belly pork. Or this can be swapped out for deli meats or a different meat of your choice.
- Layer the sandwich: PateMayoMeatCucumberPickled vegCorriander Hot suaceSoy sauce or liquid seasoning