Banh Mi
Vietnamese Salt
10g Chinese five spice
4g Ground paprika
7g Coriander seeds
1g Chilli powder
15g Demerara sugar
2g Ground ginger
20g Sea salt
Pickled vegetables
2 Carrots
1 Cucumber, peeled and sliced into long strips approximately 3mm thick
150g White wine vinegar
150g Water
2g Coriander seeds, crushed
1 Star anise, crushed
1 Black pepper, crushed
2g Salt

To Finish
2 Thin cut pork loin steaks
Vietnamese Salt
80g Chicken Liver Parfait
1 Small white baguette
50g Reserved pickled carrots, cut into strips
50g Reserved pickled cucumber, cut into strips
10g Coriander leafs

For the Vietnamese Salt
Place all of the ingredients, except the salt, in a mortar and pestle or spice grinder and grind to a fine powder. Mix the spice mix with the salt. Set aside.

For the pickled vegetables
Place the carrots, vinegar, water, coriander seeds, star anise, black pepper and salt in a pan over medium heat and allow to come to a boil. Remove from the heat, add the cucumber and allow to cool completely before placing in an airtight container in the fridge.
To Finish
Season the pork loins with the Vietnamese Salt. Place on a hot bbq, turning every 15 to 20 seconds until cooked through. Remove from the bbq and allow to rest on a cooling rack set over a tray. In the meantime, slice the baguette in half, lengthwise, and place, cut side down, on the bbq for a few seconds. Spread the Chicken Liver Parfait on both side of the baguette. Once rested, thinly slice the pork loin and lay on top of the chicken liver parfait. Add the pickled vegetables strips on top of the meat and add the coriander leaves. Lightly season with a bit more of the Vietnamese Salt.
For the Vietnamese Salt
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