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Vietnamese Pork Sandwich - Bahn Mi Thit
By Pig on a Spit - Apr 26, 2008 |
 
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Bahn Mi Thit is a Vietnamese baguette made with wheat and rice flour or a type of sandwich traditionally made with this type of baguette.
Generally the sandwich is made up of thinly sliced pickled carrots, daikon, onions, cilantro, and meat or tofu. Popular bánh mě fillings include pork, paté, chicken, and head cheese. The contrasting flavors and textures of the sandwich, as well as its relatively low cost, make it a popular dish.
Ingredients:
1 teaspoon five-spice powder
1 tablespoon vegetable oil
1 garlic clove , minced
12 ounces ground lean pork
1/4 cup shallots , chopped
12 ounces pork tenderloins , cooked and thinly sliced
2 cups English cucumbers , thinly sliced
3 cups mesclun
1/2 cup Thai basil
1/2 cup shallots (optional)
3 French baguettes.
3 tablespoons soy sauce
1 1/2 teaspoons sugar
2 tablespoons red chili paste or asian red chili sauce.
Sandwich making Directions:
In an 8- 10 inch sauté pan over medium/high heat, stir five spice until fragrant, about 30 seconds.
Stir in oil, shallots and garlic.
Add ground pork and stir often until meat is crumbly and no longer pink.
Add soy sauce, sugar and salt and pepper to taste; set aside.
Cut baguettes in half crosswise then split almost all the way through, leaving halves attached on one side.
Spread 1 tsp of chile paste on one cut side of each baguette section.
Spoon 1/6 of the warm ground pork mixture (including juices) over the chile paste.
Tuck 1/6 of the pork tenderloin slices evenly into each sandwich.
Place sandwiches on a sheet pan and bake at 375°F for about 5 minutes or until filling is warm and crust is crisp.
Remove from oven and fill each with 1/6 of the cucumbers, mesclun, basil and fried shallots.
This page is from our Pork Sandwiches category.
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