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Vietnamese Bahn Mi Rolls by Dean Schumann

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Now for something a little different, Vietnamese Bahn Mi rolls.

The Banh Mi sandwich is a French-Vietnamese hybrid consisting of an airy baguette, sour pickled daikon and carrot, crisp cilantro, spicy chilis, and a cool sliver of cucumber surrounding any number of protein options, from sweet minced pork too fatty pate to sardines.

This recipe has been written by one of our Most talented Facebook group members – Dean Schumann

Ingredients:

Vietnamese Rolls:

  • Pack of 6 rolls. (Coles)
  • I normally buy 3 packs for a family of 6.
    (I slice these down the middle, making sure not to fully cut through)

Crispy Pork Belly:

  • Pork Belly, at least 1kg
  • Campbell’s Chinese real soup base
  • ½ cup of course sea salt
  • 1 tablespoon of olive oil

Marinate the pork belly overnight in the Chinese soup Base, making sure to not cover the skin.

In the morning, take out of the soup base and pat the skin dry and scour the skin with a knife, lay it skin down on a bed of course sea salt and put back into the fridge uncovered for at least 6 hours. This will help dry out the skin of moisture.

Take out of the fridge after 6 hours on a bed of sea salt and lightly oil and salt again, before putting into preheated Weber, that has two full baskets of charcoal lit and the baskets are on either side of the charcoal grill. Making sure the pork belly is in the center of the baskets on the cooking grill and cook for around 75 minutes for 1kg of pork belly. Aiming for 71C / 160F internal temp. Allow it to rest for 10 minutes before thinly slicing).

Cucumber Pickle:

  • 2 cucumbers
  • 2 tablespoons of sugar
  • 1 cup of rice wine vinegar

Thinly slice cucumbers. Put sugar in a bowl and a small splash of hot water to dissolve, stir in rice wine and add cucumber slices and mix through. Set aside for at least 30 minutes before use.

Pickled Carrots:

  • 2 packets of shredded carrots 200grams each (Coles)
  • 2 Tablespoons of Caster Sugar
  • 2 teaspoons of salt flakes
  • 4 tablespoons of white balsamic vinegar

Put sugar in bowl and a small splash of hot water to dissolve, add salt and balsamic in bowl and mix, add carrots and stir through. Set aside for at least 30 minutes before use.

Coriander Leaves:

  • 2 x Coriander Leaves in Packets or 20gms each (Coles)

Pick leaves off and discard stems.

Chilli Mayo:

  • ½ a cup of Praise Traditional Creamy Mayonnaise (Coles)
  • 2 tablespoon of Trident Sweet Chilli Sauce (Coles)

Mix ingredients.

Baxters Fire Roasted Tomato & Smoky Chipotle Relish (Coles)

The Build:

Spread some sweet chili mayo in each bun, add a few slices of pickled cucumber, a few slices of thinly cut pork belly, then some pickled carrots and coriander leaves and top with the relish.

Enjoy!

Also, check Dean Schumann Youtube channel

Please share with us your results in our Facebook group “The art of Smoke and Grill”, we would love to help you if you have any questions share recipes and experiences with you.

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#KeepSmoking!

To see more of Dean you can read his Meat the smoker right here.

Thanks for reading!

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