Did I bring home the perfect Banh Mi recipe from Vietnam?

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option that is often less expensive.

baguette

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

mayonnaise

🥗Healthier: avocado spread

💰Cheaper: mayo substitute

Avocado spread is healthier and adds creaminess.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more accessible.

Drain excess liquid from the chicken livers and rinse them under cold running water.

Place the rinsed livers in a bowl and cover them with milk. Refrigerate for 3 to 4 hours or overnight.

After refrigeration, drain the milk and rinse the livers again under cold water. Let excess water run off and cut away any veins or fatty pieces.

Pat the livers dry with paper towels.

Slice shallots thinly and set aside.

Weigh the livers to determine the amount of butter needed, keeping 50 grams aside for cooking the shallots.

Melt the remaining butter in a microwave on low heat without boiling it.

In a large pan, add the leftover butter and sauté the shallots with a bit of salt until softened, avoiding browning. Remove shallots from the pan.

Add more butter to the pan if needed, then add the dried livers and season with salt. Flip the livers once before adding the cooked shallots back to the pan.

Deglaze the pan with cognac after cooking the livers.

Place the cooked onions and livers into a food processor and blend until smooth. Slowly add the warm melted butter while blending to emulsify.

Check the seasoning of the pâté before transferring it to a mason jar.

Cover the pâté with a bit of butter if desired and refrigerate for a few hours to set.

Remove the pork belly from the packaging and pat it dry on both sides.

Poke additional holes in the scored skin of the pork belly and heavily salt both sides, especially the skin side.

Place the pork belly skin side up in the fridge uncovered for 3 hours or overnight.

After 3 hours, pat the pork belly dry with paper towels to remove excess moisture and salt.

Optionally, place the pork belly on a rack in a tray for even cooking. Drizzle peanut oil on the skin and add more salt before placing it in the oven.

Preheat the oven to 180°C (350°F) and roast the pork belly for about 1.5 hours, checking after 1 hour.

While the pork is roasting, prepare the pickles by julienning the daikon and carrot into 7 cm pieces and placing them in a bowl.

Season the vegetables with about 1 tablespoon of rock salt and let them sit for 20 minutes to draw out moisture.

Prepare the brine by mixing equal parts (1 cup each) of caster sugar, white distilled vinegar, and water with a pinch of salt. Whisk until dissolved.

After 30-35 minutes, squeeze excess liquid from the vegetables and place them in the brine, ensuring they are fully submerged. Refrigerate for at least 3 hours.

After 1 hour and 20 minutes of roasting, increase the oven temperature to broil at 220°C (428°F) to crisp the skin, watching closely to prevent burning.

Let the pork belly rest for 20-25 minutes before carving.

Prepare the cucumber by cutting it into long strips and removing the seeds.

Slice spring onions into similar lengths as the cucumber.

Slice bird's eye chilies thinly for added heat.

Chop coriander, preferably using Vietnamese coriander if available.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens