Banh Mi

सामग्री

Vietnamese Sausage

1 tablespoon plus 1 teaspoon jasmine rice

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1 teaspoon fish sauce

1 tsp grated fresh ginger or 1/2 tsp ground ginger

1/2 teaspoons minced garlic

1 pound ground pork

Sandwiches

4-5 small Vietnamese baguettes or soft French bread rolls, split into two lengthwise

4-5 portions of the Vietnamese sausage from step 2

Pickled daikon and carrots from step 1

English cucumber, thinly sliced

Jalapeno, thinly sliced

Cilantro leaves

Mayonnaise

Sriracha

Sunflower, canola, or other neutral-tasting oil

निर्देश

The recipe has three steps:

1. Make the pickled daikon & carrots (5-7 days in advance)

2. Make the Vietnamese sausage (1 day in advance)

3. Assemble the sandwiches

Vietnamese Sausage (Make a day in advance)

Makes enough for 4 or 5 sandwiches

Set a small pan pan over medium heat, and add rice. Cook, swirling and stirring pretty frequently, until rice turns a deep golden color, 5 to 8 minutes. Remove from heat, pour into a small bowl and allow to cool. Use a spice or coffee grinder to grind cooled rice into a fine powder.Place rice powder, pepper, salt, baking powder, fish sauce, and garlic in a large bowl, and stir to combine. Add pork to the bowl, and using your hands, mix thoroughly for 1 full minute. Divide evenly into 4 or 5 portions and refrigerate overnight. (I prefer to split this into 5 portions.)

Assemble the Sandwiches

Lightly toast the baguettes or rolls. Once cooled, slather mayo on each side and squeeze a generous amount of Sriracha on each side.

Add 1 tbsp oil in a cast iron pan over medium heat. Using wax paper, flatten each portion of the sausage to about ¼ inch deep patty the size and shape of the bread bun. Carefully remove each patty from the wax paper and add to the cast iron. Fry for about 3-4 min per side.

Once ready, place each patty onto one side of the bun over the mayo and Sriracha. Place the daikon and carrots on top, then arrange the cucumbers, jalapenos, and cilantro leaves on top of the pickled veg. Top with the other bun, and serve.