Cabbagetown market Banh Mi sandwich

  • Preparation Time15 mins
  • Cooking Time16 mins
  • Serves4
  • DifficultyMedium
450g pork mince
1 shallot, minced
1 stalk lemongrass (outer husk removed), sliced paper thin
1 tbsp fish sauce
A dash Asian five-spice powder
Salt and 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 slices
5-7 carrots, julienned
240ml rice wine vinegar
1 tbsp hot sauce (recommended: Sriracha)
Dash sugar

For the coriander mayonnaise

1 bunch coriander leaves, roughly chopped
240ml mayonnaise
1) Add all ingredients for the patties into a large bowl and mix to thoroughly combine. Form four 113g patties and griddle until well done. Place two patties into lightly toasted soft French bread cut with a hinge, along with lettuce, a generous helping of pickled vegetables and coriander mayonnaise.

Pickled vegetables:
Place the sliced vegetables into 1 cup rice wine vinegar mixed with hot sauce, a dash of sugar and a dash of salt. Fifteen minutes in the vinegar should leave the vegetables with a nice crunch. They can be left in the vinegar for an indefinite amount of time, however. The vinegar can be saved and used again later.

Coriander mayonnaise:
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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