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Vietnamese Bánh Mì with Pickled Daikon and Carrots
Created by: Howcan Team
Ingredients
- 1 baguette, cut into 4 equal pieces
- 1/2 pound of pork belly or pork shoulder, thinly sliced
- 1/4 cup of soy sauce
- 2 tablespoons of fish sauce
- 2 tablespoons of sugar
- 1/2 teaspoon of black pepper
- 1/2 cup of rice vinegar
- 1/4 cup of water
- 1/4 cup of sugar
- 1/2 teaspoon of salt
- 1 cup of julienned daikon radish
- 1 cup of julienned carrots
- 1/4 cup of mayonnaise
- 1/4 cup of chopped cilantro
- 1/4 cup of sliced cucumber
- 1/4 cup of sliced jalapeno peppers
Instructions
- In a bowl, mix together 1/4 cup of soy sauce, 2 tablespoons of fish sauce, 2 tablespoons of sugar, and 1/2 teaspoon of black pepper. Add the sliced pork and marinate for 20 minutes.
- In a separate bowl, combine 1/2 cup of rice vinegar, 1/4 cup of water, 1/4 cup of sugar, and 1/2 teaspoon of salt. Add the julienned daikon and carrots, mix well, and let it sit for at least 30 minutes to pickle.
- Heat a grill or grill pan over medium-high heat. Grill the marinated pork slices for 3-4 minutes on each side until cooked through and slightly charred.
- Slice the baguette pieces in half lengthwise, and lightly toast them in the oven or on the grill.
- Spread a thin layer of mayonnaise on the bottom half of each baguette. Arrange the grilled pork slices on top of the mayonnaise.
- Top the pork with the pickled daikon and carrots, followed by sliced cucumber, jalapeno peppers, and chopped cilantro.
- Close the sandwiches with the top half of the baguette, and serve immediately. Enjoy your delicious Vietnamese Bánh Mì with pickled daikon and carrots!
The history of Vietnamese Bánh Mì dates back to the French colonial period, when the baguette was introduced to Vietnam. The fusion of French and Vietnamese culinary influences gave birth to this iconic sandwich. The addition of pickled daikon and carrots adds a delightful crunch and tangy flavor to the Bánh Mì. This traditional condiment is a testament to the Vietnamese people's resourcefulness, as they incorporated local ingredients into a foreign culinary creation. Today, the best Bánh Mì with pickled daikon and carrots can be found in the bustling streets of Ho Chi Minh City, where skilled street vendors meticulously craft this beloved sandwich. The key to a perfect Bánh Mì lies in the balance of flavors and textures, with the pickled daikon and carrots playing a crucial role in achieving that harmony. Whether enjoyed in a street-side eatery or a fine dining establishment, the pickled daikon and carrots are an essential component of this beloved Vietnamese dish.
40 min
4
450 calories
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