Pork Banh Mi

Pork Banh Mi

Pork Banh Mi
Pork Banh Mi

 

 

I’m forever scanning food blogs, and every time I come across a picture of Vietnamese Banh Mi I want one. So today I decided to make some, including the baguette (see photo below). Unfortunately the Baguette didn’t meet expectations (not crispy and a little doughy), so a store bought one was substituted at the last minute. I found the recipe for the baguette here http://www.youtube.com/watch?v=Dz9r3vNRxPA and they look really great.

Banh Mi
Banh Mi

I started with a portion of Pork loin, lightly coated with olive oil, salt and pepper and baked in the oven for 30 minutes at 200 C. The Vessel I cooked the pork in, had a good quantity of fat and juices left in it, so I threw in half a dozen new potatoes, and put them in the oven for 30 minutes as well. I also made a pickled slaw of sorts, 1 grated carrot,  2 cups of shredded cabbage, 1 tsp of fish sauce, and 1 tsp of Chinese 5 spice were added to a pot with 1/2 cup rice wine vinegar, boiled for 3 minutes until the cabbage wilted, and chilled in the refrigerator.

Add some tomato, cucumber, coriander, spring onion , and a cheeky spreading of Hot English mustard, pile it all on to your crispy Baguette with the Pork and slaw and you’ll have a delicious meal. While not exactly traditional, this was a nice easy meal, and would make a great lunch. I’m really looking forward to trying a traditional one from a food hawker in Vietnam one day.

As for the Banh Mi Baguette, I’ll try again another day.

 

Pork Tenderloin
Pork Tenderloin

 

Some assembly required
Some assembly required

 

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