Banh mi Sandwich
If you want a quick and easy taste of Vietnam, this incredible Bánh mì Sandwich by @chefphilli is the one for you.
With a tender pork loin, fresh pickle and a mouth-watering marinade, this recipe amps up your lunch game.
250g/8.8 Oz pork loin (or neck/shoulder)
2 Mini baguettes
Squeeze of mayo
100g/3.5 Oz Chicken liver pate
¼ cucumber sliced
2 Jalapeno/Red chilli sliced
Pinch of coriander
FOR THE MARINADE
2 tbsp/2.4 US tbsp soy sauce
2 tbsp/2.4 US tbsp white sugar
2 tbsp/2.4 US tbsp fish sauce
2 cloves garlic
2 tbsp/2.4 US tbsp sriracha
2 limes juiced
FOR THE PICKLE LIQUOR
2 carrots grated
1 radish thinly sliced
100g/3.5 Oz water
50g/1.8 Oz rice vinegar
25g/0.9 Oz sugar
Pinch table salt
Mix all the marinade ingredients together and leave the pork in the mix for at least 2 hours, or preferably overnight.
Once marinated, remove the pork from the marinade and heat the marinade in separate a saucepan. Reduce by half.
To create a pickle liquor, heat the water, sugar and rice vinegar and allow to cool to room temperature. Pour over the grated carrot and sliced radish.
Take the cast iron pan out of the oven. Add the pork loin. Take the reduced marinade and brush lightly over the pork loin, repeat every 5 mins until cooked. Add the Dome meat probe (when cooking, look for an internal temperature of around 50°C/122°F).
Once cooked, take out the pork and let it rest. In the meantime, toast the baguettes in the oven.
Slice the pork.
Add mayo to both side of the baguette.
Add pate to one side of the baguette.
Add the pork and add left over glaze.
Top with pickles, cucumber, and optional sliced jalapeno and fresh coriander.
Slice and serve.
Okay, it is time to turn your Gozney outdoor oven on and get to work! Why don’t you share your work with us, just use the #gozneykitchen!
MasterChef finalist and author Philli’s recipes are inspired by her research and travels, bringing you the most incredible Asian flavours cooked with live fire.