Banh Mi

Ingredients

• Pork Blood 10 oz
• Vegetable Oil 0 fl oz
• Chicken Liver 2 pieces
• French Baguette 5 oz
• Onion 1 head
• Cilantro 1 bunch
• Fresh Mint 1 bunch
• Freshly squeezed orange juice 1 tablespoon
• Fish Oil 1 tablespoon
• Brown Sugar 1 tablespoon
• Garlic 3 cloves
• Scallions 3 pieces
• Mayonnaise 5 oz
• Ketchup 1 tablespoon
• Soy Sauce 3 spoons
• Sesame Oil 0 fl oz
• Mild Chili Spice ½ pieces
• White Cabbage 5 oz
• Carrot 5 oz
• Cucumbers 5 oz
• Salt to taste

Step-by-Step Guide

Step 1

Prepare a liver pâté. Remove the blood vessels and membranes from the liver, then soak it in water for 15 minutes.

Step 2

Place a large skillet over medium heat and add 30 ml of vegetable oil.

Step 3

Add finely chopped onion and chopped cilantro stems to the skillet and sauté until the onion becomes translucent.

Step 4

Add the liver and sauté, stirring, until tender—about 10 minutes. The liver should be cooked through but remain slightly pink and soft inside.

Step 5

Place half of the liver in a blender and blend until smooth, then chop the other half and mash it into a mixture with chunks. Combine both mixtures to create a coarse pâté.

Step 6

Prepare the pork. Slice it into thin pieces, place them in a bowl, and add 2 tablespoons of soy sauce, orange juice, fish sauce, cane sugar, minced garlic, and chopped green onions. Let it sit for 5–10 minutes.

Step 7

Sear the pork in a preheated skillet with a small amount of vegetable oil on all sides for 5–7 minutes until golden brown.

Step 8

Prepare the sauce. Chop the cilantro and mint leaves. Mix them with mayonnaise, ketchup, a tablespoon of soy sauce, and sesame oil. Thinly slice the chili pepper, removing the seeds. Add the chili pepper to the sauce to taste, season with salt, and stir.

Step 9

Prepare the vegetables for the filling. Shred the cabbage, cut the carrots into thin strips, and slice the cucumbers into thin rings.

Step 10

Warm the baguette on the grill or in the oven, then make a deep cut along its length, being careful not to cut all the way through.

Step 11

Generously spread pâté on both halves of the baguette, top with vegetables and slices of pork, drizzle with the resulting sauce, and serve.