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Bánh Mì

Making a traditional bánh mì at home is easier than you think.


  • 2 boneless pork chop
  • 2 cloves of chopped garlic
  • 1 small red chili
  • 1/2 cup of fish sauce
  • 3 tbsps of honey
  • ¼ pound chicken liver
  • 1/3 cup of rice wine
  • ⅓ cup saki
  • 3 tbsp of extra virgin olive oil
  • ¼ tsp kosher Salt
  • 1 clove of garlic, minced
  • 1 small chili, minced
  • 1/3 cup fish sauce
  • Juice of 1 lime
  • 2 tbsp honey
  • 2 baguette rolls
  • 2 tbsps laughing cow cheese (white cheese spread)
  • 1 carrot peeled and julienned
  • ½ cucumber, julienned
  • 4 green onions, chopped
  • A bunch cilantro, torn


  1. Chop up 2 cloves of garlic, mix in the chili, the fish sauce and the honey. Place and toss the pork in. Marinade for as long as overnight. In a medium skillet over medium heat, add 1 tbsp of olive oil. when hot add chicken liver, rice wine vinegar, saki, kosher salt. saute until liver is no longer pink, about 8 minutes.
  2. Place in a food processor with 2 tbsps of olive oil and some salt to taste. Set aside.
  3. In another skillet, on medium-high heat, add 1 tbsp olive oil. when hot, sear marinated pork, until caramelized and slightly pink in the inside. (5 minutes per side)
  4. Make your sauce by mixing in all the ingredients. In a cast iron skillet, spread butter on each side of the baguette. Place in skillet and toast for 3 minutes on each side. Take your baguette, split it in two, brush with butter on all sides and toast. Remove
  5. On toasted baguette, spread on your white cheese, on 1 side of bread and the liver spread on the other side. Cover with sliced pork, carrots cucumber, scallions, and cilantro. Finish with the sauce.