Banh mi

Banh mi

breakfast | 4

Over recent decades, the Vietnamese community within London has grown and, with it, of course, has come some pretty special food. In street food markets all across the city, banh mi stands are pleasing locals with this flexible French–Vietnamese classic. Baguette, paté, barbecued meat, pickles and chilli – you can’t go wrong.

1. Cut the carrot and cucumber into skinny matchsticks, shred the cabbage, then place all of these in a bowl. Add the sugar, vinegar and a really good pinch of salt, and scrunch together for a minute to make a pickle. Put aside.
2. Trim the chicken livers, then soak in a bowl of water for a few minutes. Peel and finely chop the onions with the coriander stalks and put in a large pan on a medium heat with a lug of oil. Cook for 10 minutes, or until softened, stirring regularly. Drain then chop the livers and add to the pan for a further 5 minutes, then tip it all into a food processor and blitz to a semi-smooth paté. Scrape into a bowl and season to perfection.
3. Wipe out the pan and return it to a medium heat, then slice up the pork and add with a spoonful of leftover dripping, if you’ve got it, or a drizzle of oil. Fry for 5 minutes, or until crispy and hot through, tossing with the sweet chilli sauce for the last minute. Finely slice the chilli.
4. Halve the baguettes lengthways (warm them through in a hot oven for 10 minutes first, if you can) and generously spread both sides with the paté. Squeeze out and discard the excess salty liquid from the pickled veg and pile into the baguettes. Top with crispy pork, fresh chilli and coriander leaves, then drizzle with hot chilli sauce, if you dare, and tuck in.

 

Recipe Jamie Oliver
Photo David Loftus


from Issue 42

ingredients

• 1 carrot

• ¼ cucumber

• ¼ white cabbage
• 1 tbsp sugar

• 3 tbsp white wine vinegar
• 200g chicken livers

• 2 onions

• ½ bunch of coriander
• Olive oil

• 200g leftover cooked pork
• Leftover pork dripping (optional)
• 2 tbsp sweet chilli sauce
• 1 red chilli
• 4 small French baguettes or subs
• Hot chilli sauce (optional)

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