Bánh mì thit - Vietnamese style sandwiches

I will start posting some kinds of filling that the Vietnamese use to make their sandwiches .

RED PORK

1 pork leg, upper part, remove bone
1/3 package of red Cha xiu seasoning (can get this at Asian food store or at Asian food section)
½ teaspoon five spices (optional)
2 teaspoon soysauce
1 teaspoon sugar
1 can coconut soda
1 can water
Twine to tie the meat

Wash meat thoroughly, put in a container, pour the soda over meat together with all the spices, mix well and make sure the liquid cover meat, cover and marinate over night in the refrigerator.
The following day, remove the meat from marinate, roll and use twine to tie the meat tighly. Place meat in a]sauce pan, pour the marinate and one can of water over meat, add one tablespoon soysauce and a little salt so that the foam will gather for easy skimming. Bring to a boil, skim off foam, reduce heat to medium, turn the meat often. Cook about 1 to 1 ½ hour. Remove meat, place on a plate and refrigerate for 30 minutes to firm the meat for easy slicing.

Save the liquid from cooking the meat, strain and simmer until thicken . Use this as sauce to season sandwiches . I usually use Maggi sauce instead of this.

Slice the meat thinly to use in sandwiches. This meat is also good eating with sweet rice.

Condiments

to go into the sandwiches


1. sour shredded carrot and daikon radishes
2. Home made mayonaise
3. cilantro
4. Jalapegno pepper, sliced
5. Liver pate
6. Sliced cucumber
7. Maggi
8. and of course Little French loaf

The main ingredient that give the flavour is sour carrot and Daikon radishes .

Sour condiments

JouJou,

You can make them yourself .

2 carrots, peel and julien about 1/8 inch wide
1/2 daikon radish, peel and julien just like carrot.
1/4 cup vinegar
1/2 cup distilled water
2 tablespoons sugar

Mix sugar, vinegar and water. Place vegetable in a large bowl and pour mixture over, toss well and marinate for 15 minutes.

I will post "Pho" recipe later .

Using shredded green papaya

to make sour condiment is another alternative to carrot and radishes . Actually, in Vietnam where green papaya are abundant, they are used often in sandwiches.

Gpaul,

the meat and paté are cold just like any cold cuts . But if they use grilled pork, it is warm .
Breads are not toasted .

Maggi sauce is similar to soy sauce but a lot better . There are two kinds of Maggi, one made in China (now I would question that) and one made in Europe . They are both good but now, with China reputation I'd rather buy those made in Europe .

Grilled Pork

1 lb pork shoulder roast
1 Tablespoon fish sauce (can use soy sauce)
2 cloved garlic, mashed
1/4 onion, mashed
black pepper

Slice the meat thinely then marinate in fish sauce, garlic, onion and black pepper for at least 1 hour. Place meat on a wire rack and grill over hot charcoal until done, the edges should be charred a little for more flavour.

Use this grilled pork for sandwich filling.

Liver paté, another sandwiches filling

-1 1/4 lbs fresh pork liver
-1 3/4 lbs ground pork (pork shoulder)
-1 onion, slice very thin
_2 cloves garlic, mince
-1/2 tsp thyme
-1 tablespoon salt
-1 teaspoon pepper
-1/4 cup cognac orSherry
-2 large eggs
-1/4 cup all purposes flour
-1/2 lb salted lard , if not, use fatty bacon




Method:


Grind liver and meatvery fine, like making sausages
Put all ingredients but the bacon into a mixer bowl and beat at high speed until well blended
Use a loaf pan, line bacon or lard at the bottom and around the edges of pan, pour in mixture about 2/3 of the pan, cover with bacon

Cover loaf with foil. Place inside a large roasting pan or casserole filled with hot water up to 1/2 pan. Bake 350 degree F for 2 hours
Cooling :
Let paté cool off about 1/2 hour. Use something heavy to put on top of paté . Refrigerate 12 hours before remove from pan.

Note:

It would be better if you can find lace fat .

update on sour condiment

I just learned a new method to make those sour condiment that we put in the sandwich to stay crunchy longer.

After julien carrots and radishes, marinate with sugar for at least 30 minutes , then squeeze off the liquid before put into vinegar concoction .