Recipe courtesy of Maria Locke
Cabbagetown Market- Banh Mi Sandwich
- Level: Intermediate
- Total: 31 min
- Prep: 15 min
- Cook: 16 min
- Yield: 4 to 6 servings
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- Level: Intermediate
- Total: 31 min
- Prep: 15 min
- Cook: 16 min
- Yield: 4 to 6 servings
Ingredients
1 pound ground pork
1 shallot, minced
1 stalk lemongrass (outer husk removed), sliced paper thin
1 tablespoon 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
Cilantro Mayonnaise, for serving, recipe follows
Pickled Vegetables:
10 radishes, thinly slices
5 to 7 carrots, julienned
1 cup rice wine vinegar
1 tablespoon hot sauce (recommended: Sriracha)
Dash sugar
Salt
Cilantro Mayonnaise:
1 bunch cilantro leaves, roughly chopped
1 cup mayonnaise
Directions
- Add all ingredients into a large bowl and mix to thoroughly combine. Form 4 ounce patties and grill until well done. Place 2 patties into lightly toasted soft French bread cut with a hinge along with lettuce, a generous helping of Pickled Vegetables, and Cilantro 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. 15 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.
Cilantro Mayonnaise:
- Simply mix the chopped cilantro with the mayonnaise.
