Vietnamese Lemongrass Pork Banh Mi with Pate & Pickled Veggies

Vietnamese Lemongrass Pork Banh Mi with Pate & Pickled Veggies

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, October 18, 2020.
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Vietnamese banh with pork, pate, pickled veggie, cucumber and herbs.

Ingredients

Pork

  • 1 drizzle of oil
  • 1/2 tsp salt
  • 1 tsp fish sauce
  • 300g free farmed pork scotch steaks
  • 1 pack lemongrass & ginger paste

Pickled Veggies

  • 1 radish, cut in half & thinly sliced
  • 1 carrot, peeled into ribbons
  • 1 tsp sugar
  • 1 Tbsp vinegar

To Serve

  • 1 bunch mint, leaves picked
  • 1 bunch coriander, leaves picked
  • 1 chilli, thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • 1 pack baguette
  • 2 Tbsp chicken pate
  • 1 Tbsp mayonnaise

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Pat pork dry and toss in a medium bowl along with lemongrass and ginger paste, fish sauce and salt. Set aside.
  3. In a medium bowl mix together vinegar, sugar and a pinch of salt. Prep carrot and radish, add to vinegar and toss to combine.
  4. Slice bread lengthways and wrap in foil. Bake for about 10 minutes or until heated through.
  5. Heat oil in a large fry-pan on medium-high heat. Cook pork for 4-5 minutes each side (depending on thickness), until just cooked through. Cover and rest for a few minutes, before slicing.
  6. Prep cucumber, chilli, coriander and mint. Spread pate on one side of bread and mayonnaise on the other.
  7. Bread filled with pork, pickled veggies, cucumber, chilli and herbs. Serve extra pickles and cucumber on the side.

Nutritional Information

Energy 3032 kj
725 kcal
Protein 43.1g
Carbohydrate 71.4g
Fat 23.8g