Sunday, June 29, 2014

Recipe: Banh Mi with fresh pickled onions

We try to have a leftovers night regularly in my house to make sure that we clear out the fridge and don't waste food. Rather than just eating the same dish again I prefer to turn it into something new. This week I had Vietnamese ingredients from our Bun Cha and also leftovers from a Sunday roast so Banh Mi was just what the doctor ordered!

Pickled Onions

1 red onion
1 cup white or rice vinegar
2 tbpsn salt
2 tbspn sugar

  • Start by making the pickled onions, you can also pickle the cucumber this way if you like a more sour vegetable mix
  • Chop the onions into rounds or half moon shapes and add to a bowl
  • Sprinkle the salt and sugar on the onions
  • Add the vinegar, enough to cover the onions
  • Mix with a spoon and leave for 20 mins before preparing the sandwiches
  • The colour from the onions may leave a faint pink colour in the liquid, this is normal
  • Drain off the pickling liquid and then use for sandwiches, salads or Mexican food

Banh Mi

1 baguette
2 tbpsns liver pate
1 bird's eye chilli or 1 tbspn Schiracha sauce
1 tbspn mayonnaise
4 slices roasted meat or cold cuts (chicken, pork or beef all work well)
1 carrot
2 tbspn pickled onions
8-10 slices of cucumber
1/2 cup coriander leaves
1/2 cup fresh mint leaves

  • Ingredient amounts are for 1 sandwich, multiply by the number of guests
  • I regularly make my own chicken liver pate but any commercial pate or Liverwurst can suffice
  • Prepare the ingredients before collating the sandwich - slice the cucumber, julienne the carrots, de-stem the herbs, slice the meats, pickle the onions and set asside all the spread ingredients

  • Cut the roll in half, spread one side with the pate and the other side with the mayonnaise; if you are allergic to eggs use butter. If using Schiracha spread on top of the mayonnaise
  • Over the pate place your cold meats, for this sandwich I used a mix of leftover roast beef and cold cut Black Forest pork

  • Spread the vegetables (cucumber, carrot, pickled onion and chilis) over both sides of the sandwich
  • Stuff with coriander and mint and serve! 

No comments:

Post a Comment