EASY BANH MI | VIETNAMESE PORK ROLL

How to cook Banh Mi (Vietnamese Roast Pork Roll) at home.

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This is my own way of preparing Banh Mi. One of my favorite Vietnamese food. This French-Vietnamese hybrid sandwich is a very good quick bite or a full meal in itself complete with carbs, protein and veggies.

For ease of preparation at home, I pan fried the pork belly which I cut into strips for quick cooking unlike the traditional way of roasting a large slab of pork belly in an oven.

I replaced the traditional liver pate, with a Filipino brand liver spread bought from an Asian grocery shop. I also used a commercial brand liquid seasoning. You can make your own by combining equal amounts (2 tbspn) of soy sauce and water plus 1/2 tbspn sugar.

Vietnamese rolls are available at the bakery section of major grocery stores here in Australia as well as in some small Vietnamese bakery shops. The key to Vietnamese rolls is that the outside should be crunchy and the inside airy just like the French baguette.

I usually like my Banh Mi with red chillies for an added punch of spice.

Give it a go.

Let’s go Cooking Maskipaps!



BANH MI RECIPE (3 SERVINGS)

3 strips of pork belly (about 6 inches long and half inch thick)
3 pcs Vietnamese pork rolls or 1 French baguette cut into 3 pcs 6-inch lengths
1 cucumber about 5-6 inches long peeled and cut into thick sticks
1 large carrot julienned using a julienne peeler or manually julienned
6 coriander stems with leaves about 4-5 inches long
Knorr liquid seasoning (use amount to your liking)
2 tbspn butter
1 can liver spread
salt to season pork belly
cracked pepper to season pork belly

Pickling solution for carrots:
1 cup water
1/4 cup vinegar
2 tbspn sugar



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