BANH MI (Crispy Pork Baguette)
Vložit
- čas přidán 1. 08. 2024
- Banh mi Crispy Pork Baguette
Vietnamese cuisine is a rich heritage of diverse influences. Today, we're blending classic Vietnamese flavors with a fresh, French baguette to create a beloved street food favorite: Pork Bánh Mì. Imagine a sub packed with crunchy pork crackling and spicy Vietnamese goodness! We'll use a delicious side of herb infused pork, oven-roasted to perfection for that irresistible pork belly taste. To top it off, we'll add a fresh, simple homemade mayonnaise and a mouthwatering pickled slaw spiced with punchy chilies, all nestled within a crusty traditional baguette. Let's get started!
To add the perfect finish, I use a local micro green specialist, Hugo, from Artisan Leaves. Don’t worry if you can’t find this sort of thing, it’s an extra flourish for that special occasion but do have a look at his insta @artisanleaves
#banhmi #vietnamesbanhmi #banhmirecipe #porkcrackling #porkbelly #porkbanmhmi #vietnamesestreetfood #porkcrunch #bestporkcrackling #banhmisandwich #banhmibaguette #cracklingpork #cracklingporkbanhmi
Banh Mi Crispy Pork Baguette with the perfect crackling recipe:
Serves: 4
Cook: 50 minutes
Ingredients
1 baguette
For the roast belly pork (thịt heo quay):
1kg belly pork with the skin on
½ tbsp salt
For the marinade:
½ tsp five spice powder
½ tsp garlic powder
¼ tsp salt
½ tsp sugar
For the carrot and daikon pickle (đồ chua):
150g carrots
150g daikon
2 tsp salt
30g caster sugar
50ml white wine vinegar
100ml water
For the garlic mayonnaise:
2 egg yolks
200ml vegetable oil
1 large garlic clove (minced)
Pinch of salt
Pinch of sugar
For the garnish:
30g coriander
2 red chillies (optional)
Method
1. Score the skin of the belly pork evenly - don't pierce the fat or meat layer. Your butcher can do this for you.
2. Place the belly pork on a large plate before sprinkling half a tablespoon of salt over the skin. Leave this in the fridge for about two hours. Remove from fridge and wipe off any moisture from the skin with kitchen towel. Place this back in fridge and leave uncovered for the skin to dry for a minimum of two days (or until the skin is firm to touch).
3. Remove the pork from the fridge.
4. In a small bowl, mix the five spice, garlic powder, salt and sugar together.
5. Line a shallow baking tray with foil and then non-stick baking paper.
6. Pre-heat the oven to 240C/220C fan/gas 9.
7. Turn the pork over and score the meat but avoid cutting through to the skin. Then, rub the marinade (Step 4) over the meat but avoid the skin.
8. Place the pork on the baking tray and dry the skin using kitchen towel. Sprinkle a little salt over the skin. Place this in the oven on the middle shelf for 20 minutes.
9. For the pickle, wash, peel and finely julienne the carrots and daikon using a julienne peeler. Add the salt and mix in a bowl. Leave for a minute then place the carrots and daikon in a colander. Rinse under cold water until the it runs clear. In a new bowl, dissolve the sugar in vinegar and cold water. Add the carrots and daikon, cover, and leave for at least an hour.
10. Check the pork belly, reduce the oven temperature to 220C/200C fan/gas 7. Cook the pork for another 15-20 minutes depending on the thickness of the pork. Its juice must run clear.
11. For the garlic mayonnaise, place the egg yolks into a bowl. Whisk the egg yolks until smooth. Drizzle the oil bit-by-bit and keep whisking until the mixture emulsifies. The mayonnaise will be thick and smooth by the time you add all the oil. Add salt, sugar, the minced garlic and give a good stir. Adjust the seasoning to your taste. Place in fridge.
12. Put the pork under a medium grill to finish the crackling (for five to ten minutes). If one part is crisping or darkening faster than another, cover it with foil to prevent burning. Monitor this carefully as the crackling burns very quickly.
13. Remove the pork and leave to rest for 30 minutes. Next cut the pork into 3cm wide strips and then slice each one into 5mm pieces.
14. For the garnish, wash the coriander and red chillies before slicing the chillies diagonally.
15. Slice the baguette lengthways and remove most of the inside. Spread the mayonnaise on one side of the baguette. Finally, place the roast belly pork, pickled carrot and daikon, coriander, and red chillies inside.
16. Cut the finished bánh mì into four sandwiches to serve.
Timings:
00:00 Intro
00:25 Prep the pork
00:50 Make the marinade
01:10 Score the meat and rub in the marinade
02:00 Salt the top and place in oven
02:20 Make the pickle
02:50 Use the julienne peeler for the carrots
03:30 Thinly slice the turnips then salt the mixture
04:20 Wash the veg to ensure a clear pickle
04:30 Add sugar, vinegar and water
04:40 Check pork and reduce heat
05:00 Whisk the eggs and SLOWLY add the oil
06:00 Check pork, turn on grill to finish
06:25 When done, leave to rest
06:35 Assembly time!
06:40 Make sure each bit gets the crackling!
07:10 Add the pickle
07:40 The finshed Banh Mi - Jak na to + styl
Great video to start the day ❤
Thank you so much, Zachy ♥️! Can’t wait to catch up with you soon. Xx
Yess, I was looking for A Banh Mi recipe for a while, amazing Thuy! Will try that over the weekend!
I am so happy you love my roast pork bánh mì, József ❤️! Do let me know how you get on this weekend. I am here if you have any questions. If you have a cucumber, some thin slices would be fab in this sandwich. Thuyx
Thuy look at you preparing bánh mi it’s make my mouth water yummy yummy mexxx
Con làm bánh mì chưa được khéo như Mẹ. Thương Mẹ nhiều ♥️! 😘
Absolutely wonderful. It’s lovely to see tou cook. X
You are so lovely and kind to me, Anita-Clare! I am a huge fan of your amazing food. Thuyx
Absolutely loved watching this Thuy! This bought back fond memories of visiting Saigon (Ho Chi Minh City) over 10 years ago. I actually bought Rick Steins Eastern Odysea cookbook and followed his tracks in Vietnam, along with trying this recipe at home. I went to the extent of going to an Asian market in Manchester to buy some authentic ingredients, including daikon and Vietnamese herbs, like mint. I love the influence of French cuisine in the south, with a classic French baguette 🥖 Loved the authentic mayonnaise too and love the simplicity and touch of garlic 🧄 Keep up the great work Thuy, loving the classic recipes and look forward to the classic ‘Pho Bo’ which I loved having for breakfast. James
You have made my day with your very kind words, James ❤️! Rick Stein’s series was fantastic and I am so happy to hear you love your time and the food in Vietnam. My family recipes are passed down from my Grandma to my Mum and now to me. I can’t wait for the colder months to come so I can show you how to make phở bò…one of my all time favourite dishes! I promise this beef phở recipe is a great one. Thuyx
@@thuycooksI can’t wait to watch
Can't wait to try your food one day Thuy
I wish I could share this bánh mì with you both, Nina and Paul ❤️! Thuyx
Yum yum delicious ! 👍❤️xx
Aww thank you so much, Má Ba ♥️! 😘
Love your videos, Thuy the Bahn Mi looks delicious x
I am so happy to hear you love my videos, Carol Ann ♥️! I wish I could make this roast pork bánh mì for you. Xx
@@thuycooks If you ever come to Thailand you are very welcome to cook for me 😁
I would love to cook for you ♥️! I am so envious that you live in Thailand. Xx
@@thuycooks I'll hold to that when I come back for a holiday...haha
whooooaaa that looks legit
Thanks! You'll have to try it, the crackling, juicy pork, garlic mayo and pickle are delicious! I'm going to have to have one for lunch now!
Thank you for your lovely comment! I am so happy you love my roast pork banh mi. Thuyx