Banh mi
Everdure
Rated 5.0 stars by 1 users
Servings
2
Cook Time
35 minutes
Ingredients
-
10g (0.35 oz) Chinese five spice
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4g (0.14 oz) Ground paprika
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7g (0.25 oz) Coriander seeds
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1g (0.04 oz) Chilli powder
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15g (0.53 oz) Demerara sugar
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2g (0.07 oz) Ground ginger
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20g (0.71 oz) Sea salt
- 2 Carrots
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1 Cucumber, peeled and sliced into long strips approximately 3mm thick (0.12 in)
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150g (5.29 oz) White wine vinegar
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150g (5.29 oz) Water
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2g (0.07 oz) Coriander seeds, crushed
- 1 Star anise, crushed
- 1 Black pepper, crushed
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2g (0.07 oz) Salt
- 2 Thin cut pork loin steaks
- Vietnamese Salt
-
80g (2.82 oz) Chicken Liver Parfait
- 1 Small white baguette
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50g (1.76 oz) Reserved pickled carrots, cut into strips
-
50g (1.76 oz) Reserved pickled cucumber, cut into strips
-
10g (0.35 oz) Cilantro leafs
Vietnamese Salt
Pickled Vegetables
To Finish
Directions
For the Vietnamese Salt
Place all of the ingredients, except the salt, in a mortar and pestle or spice grinder and grind to a fine powder. Mix the spice mix with the salt. Set aside.
For the Pickled Vegetables
Place the carrots, vinegar, water, coriander seeds, star anise, black pepper and salt in a pan over medium heat and allow to come to a boil. Remove from the heat, add the cucumber and allow to cool completely before placing in an airtight container in the fridge.
To Finish
Season the pork loins with the Vietnamese Salt. Place on a hot Gas or Charcoal Grill, turning every 15 to 20 seconds until cooked through. Remove from the Grill and allow to rest on a cooling rack set over a tray. In the meantime, slice the baguette in half, lengthwise, and place, cut side down, on the Grill for a few seconds. Spread the Chicken Liver Parfait on both sides of the baguette. Once rested, thinly slice the pork loin and lay on top of the chicken liver parfait. Add the pickled vegetables strips on top of the meat and add the Cilantro leaves. Lightly season with a bit more of the Vietnamese Salt.
