Vietnam & France
For Banh Mi:
Pork liver pâe
1 cucumber, sliced thin
¼ bunch coriander
Handful of pickled carrots & daikon
Cha Lua slices (Vietnamese sausage)
Chilli sauce or paste to taste
3 cloves garlic
1 cup water
4 Tbsp lime juice
4 Tbsp sugar
⅔ cup fish sauce
About this Recipe
Banh Mi is one of the common breakfast foods in Vietnam and has become a cultural icon around the world. Similar to a baguette from France, it was introduced to Vietnam in the mid-19th century. During the 1950s, a distinctly Vietnamese style of sandwich is believed to have been born in Saigon, becoming a popular street food, also known as Banh Mi SaiGon. There are different versions of Banh Mi all around Vietnam.
For the Sauce:
- Finely mince the garlic.
- In a small bowl, combine all the ingredients until the sugar dissolves. You can also save it for using later.
For the Banh Mi:
- Preheat oven to 180°C (350°F)
- Place the baguettes in the oven until warm, usually about a minute.
- Slice the baguette lengthways, but don’t cut all the way through.
- Add a Tbsp of vegetable oil to an omelette pan over medium-high heat, add the eggs and cook until it fries the white part but the yellow still remains soft.
- Spread a little pâte on the bottom half of the baguette and mayonnaise on the top half.
- Add the cucumber slices on top of the pate, the fried eggs, and then slices of the Cha Lua.
- Add the chilli slices, pickled carrots and daikon, and then the coriander and pepper.
- Add 1 or 2 Tbsp of the sweet & sour sauce that we just made, then finish up with some drops of Maggi sauce.