Although this title doesn’t seem like one of my music inspired titles, it is in fact inspired by many song titles that use a one syllable word, followed by the word and, and then a two syllable word. Like, Sex and Candy by Marcy Playground and Milk and Honey by Beck. I would say Peaches and Cream by Beck too, but it reverses the syllables.
All ingredients and quantities are organised into the 4 headings: marinade, protein, quick pickled veg (optional – as you could serve all veg fresh), and putting the Bánh mì together. Apologies as you will need to scroll slightly for all ingredients (but this saves having a longer post as there would be a recipe list twice) as these are organised into the order that you would begin them when making the recipe.
Our original version was made for 3 people (as in the photo) – I have adjusted quantities to serve 4. It was a 40 degree day and Cass, myself and our mate Luke were hanging out watching the cricket. We are making a few things today (all summery things, barely using the stove or oven).
I wanted to shoot the Bánh mì with a beer as that’s how we enjoyed them. Although I didn’t spend long photographing (this was a I want to eat now photo shoot!), I frothed up the beer by stirring a knife in it. Didn’t even last for one photo! Least it wasn’t too flat when I drunk it!!
½ tsp Chinese 5 spice
1 kaffir lime leaf
3 tsp sugar
2-3 tsp fish sauce (to taste). Use soy sauce if you are vegetarian (who doesn’t have fish sauce) or vegan.
2 garlic cloves
¼ cup peanut oil
½ tsp black pepper
1 tsp salt (less if using soy sauce)
200 g pork loin
200 g hard tofu. Sliced about 1cm thick. (400g for pure vegetarian or vegan Bánh mì)
(it is 100g of protein per person – use this quantity to work out how much if you just want pork, or just tofu)
The lemongrass needs to be topped and tailed. Bruise the bottom with a pestle or back of a knife.
Add lemongrass, lime leaf, garlic, pepper and salt to a mortar and pestle. Make into a paste.
Add all other ingredients and grind to form ingredients into the consistency of a marinade.
Put the pork loin and tofu into separate bowls. Divide the marinade between the pork and the tofu. Coat both well with the marinade using your hands or a spoon. Cover and refrigerate for an hour or two.
Meanwhile make the liquid for the pickled veg.
Quick pickled veg:
1 ¼ cup rice or apple cider vinegar (rice vinegar is more authentic)
1 cup sugar
½ tbs salt
¼ of a lemon
For Bánh mì you want a quick pickle so that the veg stays crunchy.
You can double the amount of pickling liquid written, and pickle all veg (cucumber and celery as well as carrot and radish) going into the Bánh mì, but Cass and I thought it would be good to keep some veg fresh to have more variety in flavour.
Combine vinegar, sugar and salt into a saucepan. Bring to the boil, stirring well. Once, boiling, remove from the heat, add a squeeze of lemon juice and leave to cool.
While the liquid cools, cook the pork and tofu.
Cooking the protein:
2-3 minutes on one side, turn over, coat with any remaining marinade. Put in an oven at 180 degrees for about 12-15 minutes. Leave to cool.
Heat a grill pan on high heat. Once high temperature has been reached, lay out your tofu slices. Cook for 1-2 minutes on each side. Leave to cool.
Organise the veg to pickle while the pork and tofu cools:
Keeping separate, finely slice the carrot and radishes into matchsticks.
Place into separate bowls and cover with the pickling liquid. Leave to pickle for about 2-5 minutes. This depends on how thin you have sliced the veg. I used a Vietnamese vegetable peeler and so 2-3 minutes was enough. To gage, taste one after 2 mins and feel how crunchy it is, leave longer if still fairly crunchy.
Putting the Bánh mì together:
1 French baguette (or 4 long rolls)
Vietnamese hot sauce (Sriracha sauce)
Pickled carrot and radish
½ Lebanese (or 1/3 continental) Cucumber (halved, seeds removed and sliced into matchsticks)
1 stalk of celery (sliced in matchsticks)
1 spring onion (chop white part fine, become less fine, and more angled as you reach the green section. Stop about ¼ from the end)
¼ bunch coriander (chop roots and all, start fine, become less fine once you reach the leaves.
9-12 Vietnamese mint leaves (3-4 per Bánh mì). Leave whole.
9-12 mint leaves (3-4 per Bánh mì). Leave whole.
Cut the baguette into 4 and halve, or if using long rolls, halve these.
Squeeze out as much Sriracha sauce (can go easy and then squeeze more on top)
Slice the protein and arrange into each Bánh mì – pork, followed by tofu.
Arrange the cucumber, celery, spring onions, coriander, Vietnamese mint and mint leaves.
Top with pickled carrot and radish.
Squeeze over some more Sriracha, or leave the bottle on the table and add more as you desire.
The Bánh mì went down a treat with a cold beer!!