Bacon and pickle snack, Vietnamese banh mi recipe
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Total: 45 min Diners: 2
If you ask for a sandwich or snack in Vietnam everyone will tell you directly about the banh mi, a street sandwich that takes different forms depending on the street stall where you ask for it. We’re talking about an extremely cheap and popular food, almost shabby, which is framed in a baguette type bread but very airy, crispy on the outside and very light on the inside, very fizzy and with a sweet background. We are talking about a bread stuffed with homemade pickles, which are key, and some kind of meat that can range from pork to chicken although in fact, in its origin, it could also contain pate or cooked ham, which is the most common thing to see in the stalls of Vietnam.
Its name means directly wheat bread so you can understand the importance that has in this sandwich the continent of the same. Inside, for the occasion, a wonderful fried bacon that is mellow on the inside and crispy on the outside as if it were a small torrezno. Indeed, we could make the bacon for torreznos but we can also use fresh bacon or also bacon prepared for torrezno, of those that are bought. If you follow the guidelines of the pancetta prepared for the StreetXO style pancetta ssäm you will get an ideal pancetta for your bahn me. The truth is that these two recipes remind me directly of Chinese-style vegetable and bacon flatbread, Asian flavors that hook you.
This snack undoubtedly has a lot to do with the time the French were in Vietnam but the Vietnamese made it their own by adding aromatic herbs such as coriander and mint, a spicy touch and pickled Vegetable Recipes. If you are lovers of entrepans, the bahn mi you will like a lot with that Asian touch as had the chicken dumpling sandwich with peanut thai sauce, far from the pepito that we like so much in Spain but also with a similar touch thanks to the meat in the case of the use of crispy bacon.
How to make a Vietnamese bacon sandwich
Ingredients
. Pork belly (fresh or for torreznos), 300 g Spicy mahonesa, 50 g Carrot, 1 pc Radishes, 2 pc Rice vinegar, 4 tablespoons Sherry vinegar, 1 tablespoon Sugar, 2 teaspoons Salt, 1 teaspoon Olive oil for frying, plenty Salt, a pinch Fresh coriander Fresh mint Fresh cucumber Spanish cucumber, 1/2 pc
Step 1
First, pickle the Vegetable Recipes. To do this we will chop the carrot into very fine sticks and also finely slice the radishes. In a bowl we will mix the two types of vinegar with the sugar and the salt and we will cover completely the Vegetable Recipes with it. Leave to pickle in the refrigerator for at least one day. The ideal is to leave it three.
Step 2
Get some cucumber sticks, long and thin, to put in the sandwich.
Step 3
Fry the pieces of pancetta – fresh or cured – in a little hot oil over medium heat. Not too high because we want them to be heated/cooked well inside but not too low either so that they brown on the outside. When the bacon pieces are browned remove to a kitchen towel so that the excess fat is lost.
Step 4
Open the bread in half, making a hole in the center (in Vietnam remove the breadcrumbs) and put the spicy mayonnaise. Place also inside part of the pickles and herbs and the pieces of bacon that we can cut into smaller pieces if we want.
Step 5
Finish filling the sandwich with more pickles and herbs and with a few more dots of spicy mayonnaise. This format you see in the photo is not the most classic Vietnamese one, the ones from there are more of a traditional sandwich with the bigger bread, but this is the beauty of gastronomy, that it allows you to interpret your own version while keeping the flavors that, when you take a bite, transport you there. We could add inside the sandwich also some lettuce leaves or some chili slices.
