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Chef Stuart Tracy suggests dressing your bánh mì with basil, mint, cilantro, pickled carrots, his sauce, and Kewpie mayonnaise (a popular brand of Japanese mayo).

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Ingredients

  • 4 cloves fresh garlic, peeled                         
  • 2 Tbs. fresh ginger, chopped
  • 1 Tbs. lemongrass, diced      
  • 1 egg
  • 1 tsp. Korean chile powder
  • 1 Tbs. sweet soy sauce                        
  • 1 Tbs. fish sauce
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 1/2 lbs. ground pork

 

For the Bánh Mì Sauce:

  • 1Tbs. lemon juice
  • 1 Tbs. fish sauce
  • 1Tbs. sugar
  •  1 tsp. lemon zest

Directions

Preheat oven 350ºF. Place first nine ingredients in food processor bowl. Pulse until finely puréed. Remove from food processor and combine mixture with pork in a large bowl. Mix until sticky. Place mixture into plastic-wrap lined meatloaf pan, cover with aluminum foil, and bake until the temperature reads 155°F. Cool, then refrigerate overnight. Remove meatloaf from pan and slice lengthwise into four pieces. Reserve until ready to eat.

Heat a large skillet over medium high heat. Add a small amount of canola oil to pan. When oil just begins to smoke, add four sliced meatloaf portions. Cook until brown, flop and brown the other side (about 90 seconds per side). Remove from pan, reserve on a paper towel.

Slice open baguettes, smear with mayonnaise, then add the browned meatloaf, carrots, herbs, and peanuts (and if you have any leftover, a little more sweet soy on top of everything).
 

For the Bánh Mì Sauce:

Mix all ingredients together, then serve.

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