Ok so i’ve had a bit of feedback from friends that i might be a bit of a food snob. I find the best way to deal with constructive criticism is to ignore them and grab a sandwich.
As much as i love good food,i’m not one to turn my nose up at something delicious. It doesn’t have to be pretty, expensive or branded. If it’s good i’ll eat it.
This is why i love Bánh mì. Typically a baguette filled with pâté, roast pork, chilli, pickled vegetables, spring onions and other treats. In Melbourne it’s easy to find Bánh mì in any bakery in Richmond, Springvale,Carnegie, Footscray or even Mitcham (hey it’s near my work ok). Every bakery makes them differently and after much community engagement with friends it seems everyone likes them a little different.
This is my version of the perfect Bánh mì*
*If you’ve had REAL Bánh mì in Vietnam don’t even try to compare them to this.
2kg Pork Belly
2 cups white vinegar
1 tbsp sesame oil
500gm super fresh duck liver
2 large shallots
2 cloves garlic
100g cold unsalted butter
A large bunch of coriander, hot basil, vietnamese mint, chopped chillies, julienned spring onions.
3 carrots ribboned(use a peeler to make ribbons, fancy huh?)
1 daikon radish ribboned
500ml white vinegar
100gm white sugar
1. For the pork belly place it into a large baking dish and add the sesame oil and vinegar. Season well with salt.
2. Bake at 150 degrees for 4 hours.
4. Turn the belly over and use a sharp knife to slice the belly into pieces(it’s super tender so when it’s cold its easier to cut).
5. Place the belly back into the oven skin side up at 200 degrees for 30 mins.
1. Skim the liquid left in the pork belly dish (after it cooled the first time.
2. Place in a pan and bring to a simmer, season with Maggi seasoning. Set aside.
1. In a pot bring the vinegar and white sugar to a simmer or until the sugar disolves.
2. Add the ribbons and vinegar mix to a jar and allow to steep for a few days. I left mine for a week in the kitchen window, they is perrdy.
1. Add a little butter to a pan and colour the livers and cook for about 6-7 minutes.
1. Start with your baguette, add a schmear of pâté, a healthy slab of pork belly, pickled carrots and daikon, spring onion, chillies, coriander, vietnamese mint, hot basil and a spoonful of the sauce.