Cabbagetown Market- Banh Mi Sandwich |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Ingredients:
1 pound ground pork |
1 shallot, minced |
1 stalk lemongrass (outer husk removed), sliced paper thin |
1 tablespoon fish sauce |
a dash asian five-spice powder |
salt and freshly ground black pepper |
french bread, for serving |
lettuce, for serving |
pickled vegetables, for serving, recipe follows |
cilantro mayonnaise, for serving, recipe follows |
10 radishes, thinly slices |
5 to 7 carrots, julienned |
1 cup rice wine vinegar |
1 tablespoon hot sauce (recommended: sriracha) |
dash sugar |
salt |
1 bunch cilantro leaves, roughly chopped |
1 cup mayonnaise |
Directions:
1. Add all ingredients into a large bowl and mix to thoroughly combine. Form 4 ounce patties and grill until well done. Place 2 patties into lightly toasted soft French bread cut with a hinge along with lettuce, a generous helping of pickled vegetables, and cilantro mayonnaise.
2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
3. Pickled carrots and radishes:
4. Place the sliced vegetables into 1 cup rice wine vinegar mixed with hot sauce, a dash of sugar, and a dash of salt. 15 minutes in the vinegar should leave the vegetables with a nice crunch. They can be left in the vinegar for an indefinite amount of time, however. The vinegar can be saved and used again later.
5. Cilantro mayonnaise:
6. Simply mix the chopped cilantro with the mayonnaise.
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