Hello dear cosmonauts! Following the popularity of our last recipe with Asian inspirations I thought I’d continue in this spirit by proposing a revisited Banh Mi. Banh Mi is a Vietnamese sandwich, consisting of a crusty baguette, spread with liver pate and a little bit of mayonnaise, and filled with meat, fresh seweet and sour vegetables, coriander and chilli sauce. I adapted my banh mi sandwich’s ingredents to my CSA box of the week . This pork sandwich is a very nice recipe for sunny days, and it is perfect for a picnic.
Ingredients (for 2):
– 1 Radish bunch
– 2 Carrots
– A few slices of cucumber
– 1/2 Fennel
– 2 limes
– 1 Garlic clove
– 1 Shallot
– 1 Coriander bunch
– 2 Pork Cutlets
– Soy sauce
– Spicy Sauce (we chose chili maple syrup)
– White vinegar
– 1 Baguette
– 4 Tbsp Fromage blanc (thick yogurt)
Fill a jar with white vinegar (60%) and water (40%). Add slices of one lime.
… Then add them to the bowl.
Put the bowl in the fridge overnight.
In another dish, add garlic and minced shallot, a little soy sauce, juice of one lime and a little spicy sauce (keep a little bit of lime juice for later). Add the meat afterwards.
Refrigerate the bowl overnight.
Cut the bagette in four …
… place cucumber slices on two of the sides. Spread the other two sides with a mixture of fromage blanc cilantro and a little bit of lime juice.
Mince the meat and cook it in a pan.
Add the pork meat and your pickled vegetables to your sandwich, put fresh cilantro sprigs and voilà you have your Banh mi style pork sandwich.