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
- 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.
- Place in a food processor with 2 tbsps of olive oil and some salt to taste. Set aside.
- 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)
- 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
- 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.
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