Cabbagetown market: Banh mi sandwich

  • Preparation Time15 mins
  • Cooking Time16 mins
  • Serves4
  • DifficultyMedium

For the sandwich filling

500g minced pork
1 shallot, minced
1 stalk lemongrass (outer husk removed), sliced paper thin
1 tbsp fish sauce
Dash Asian five-spice powder
Salt
Freshly ground black pepper
French bread, for serving
Lettuce, for serving
Pickled vegetables, for serving, recipe follows
Coriander mayonnaise, for serving, recipe follows

For the pickled carrots and radishes

10 radishes, thinly sliced
5 to 7 carrots, julienned
240ml rice wine vinegar
1 tbsp hot sauce (recommended: Sriracha)
Dash sugar
Dash salt

For the coriander mayonnaise

240ml mayonnaise
1 bunch coriander leaves, roughly chopped
Sandwich filling:
1) Add the meat, shallot, lemongrass, fish sauce, five spice and salt and pepper to a large bowl and mix to thoroughly combine.

2) Form the mixture into four 125g patties and grill on both sides until well done.

3) Place two patties into lightly toasted soft French bread cut with a hinge, along with the lettuce, a generous helping of pickled vegetables and coriander mayonnaise.

Pickled vegetables:
1) Place the sliced vegetables into the rice wine vinegar mixed with the hot sauce, a dash of sugar and a dash of salt. Leave for at least 15 minutes for vegetables with a nice crunch.

2) The vegetables can be left in the vinegar for an indefinite amount of time. The vinegar can be saved and used again later.

Coriander mayonnaise:
1) Simply mix the chopped coriander with the mayonnaise.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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