Baguette Banh Mi
By chef Jan Tomanec
Vietnam-inspired baguette with caramelized pork belly, carrot and cucumber, fresh cilantro, and hot chili peppers. The combination of Eastern flavors with a French baguette offers a unique contrast of sweet, sour, and spicy.
- 34 min
- total
- Medium
- level
- 5
- (2)
9 min prep · 25 min cook
What you will need
-
Baguette 1 pcs -
Pork belly 100 g -
Mayonnaise 1 tbsp -
Carrot 0.5 pcs -
Cucumber 0.25 pcs -
Onion 0.5 pcs
-
Garlic 1 clove -
Lemongrass 0.5 pcs -
Fish sauce 1 tbsp -
Soy Sauce 0.5 tbsp -
Sugar 1 tbsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment
-
Chop the basic vegetables. Finely chop the onion, ginger, and garlic
-
Optional: Chop the lemongrass and chili. Optionally, cut the lemongrass and chili pepper into thin pieces
-
Slice the pork belly. Slice the pork belly into thin slices
-
Caramelize the sugar. Caramelize the sugar in a saucepan over medium heat until it turns golden
-
Fry the pork belly. Add the pork belly and fry over medium heat for about 2 minutes to seal it
-
Stew the meat with the vegetables. Add the prepared vegetables, sauces, and water, then simmer over low heat for about 20 minutes until tender (you can simmer longer for very tender meat)
-
Prepare the vegetables for the baguette. Peel the carrot and cut it into thin strips, cut the cucumber into strips
-
Assemble the baguette and serve. Slice open the baguette and fill it with pork belly, vegetables, cilantro, and chili. Serve
Ratings and comments
-
Lucie Krechanová
Naprosto boží, mňam!
-
Martin
Naprosto výborná ❤️ moje oblíbené vaření
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