Cabbagetown market Banh Mi sandwich

  • 450g pork mince
  • 1 shallot, minced
  • 1 stalk lemongrass (outer husk removed), sliced paper thin
  • 1 tbsp 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
  • Coriander mayonnaise, for serving, recipe follows
  • For the pickled carrots and radishes
  • 10 radishes, thinly slices
  • 5-7 carrots, julienned
  • 240ml rice wine vinegar
  • 1 tbsp hot sauce (recommended: Sriracha)
  • Dash sugar
  • Salt
  • For the coriander mayonnaise
  • 1 bunch coriander leaves, roughly chopped
  • 240ml mayonnaise
1) Add all ingredients for the patties into a large bowl and mix to thoroughly combine. Form four 113g patties and griddle until well done. Place two patties into lightly toasted soft French bread cut with a hinge, along with lettuce, a generous helping of pickled vegetables and coriander mayonnaise.

Pickled vegetables:
Place the sliced vegetables into 1 cup rice wine vinegar mixed with hot sauce, a dash of sugar and a dash of salt. Fifteen 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.

Coriander mayonnaise:
Simply mix the chopped coriander with the mayonnaise.


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.

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