Homemade Vietnamese sandwich Banh Mi
Servings: 2 people
Calories: 630kcal
Ingredients
- 2 small baguettes
- 300-400 g pork belly
- 1 tomato
- 1 Fresh coriander
- 2 tbsp Mayonnaise
- Siracha - Hot sauce
- 1 big Carrot
- 1 Daikon - Japanese Radish
- 2 Eggs
- Sesame seeds
For the Sauce:
- 100 g Soy sauce
- 40 g Sweet soy sauce Kecap Manis (Indonesian origin)
- 1 tbsp Honey
- Few drops Sesame oil
Base to marinate vegetables in vinegar:
- 500 g vinegar
- 400 g sugar
- 35 g salt
Instructions
- First of all, put the vinegar to heat and when it is almost boiling take it out of from the heat and pour sugar and salt making a sweet and sour sauce (if you want you can enrich it with flavours with fresh herbs or spices).
- At the same time cut the carrot and daikon into thin strips and when you have the sweet and sour sauce ready, add carrot and daikon to the sauce. Remove from the fire.
- We usually have a bit of these marinated vegetables in the fridge. Its very easy to make and they can be used in other preparations or as an appetizer. In the fridge they last a long time and more you marinate it, it becomes more delicious
- Prepare the sweet and sour sauce, pour a little of the sauce together with eggs and add sesame seeds.
- Cook it in a pan as if it was an omelette. In this case, you do not have to add salt since you are providing flavour with the sauce.
- Put the baguette to the oven to make it warm, cut the tomato into slices and wash cilantro herbs.
- Put a little oil in a pan and grill pork belly on both sides.
- At this point, add sauce into the pan and let the pork belly to get a flavour from the sauce.
Notes
Tip:
If you want, you can marinate the pork belly before cooking but you have to be careful when you cook as it can be easily burnt. The sauce has a lot of sugar and it burns easily at high temperatures. The first version is easier and just as good as if you marinate the pork before.