Yield: 4
Char Siu Bánh Mì with Pâté
Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M
This isn’t your average Banh Mi. We’re talking about smoky, sweet, and savory all in one bite. I’m using Campo Grande’s Iberico Secreto Pork Steak—yes, the good stuff—to take this sandwich to the next level. It’s marinated in a Char Siu sauce that’s all about balance, grilled to perfection, and paired with creamy chicken liver pate, pickled carrots, and fresh cilantro. This Banh Mi is about breaking the rules and making something damn good. No need to be stuck in tradition—let’s innovate and eat well.
Ingredients
Char Siu Sauce Pork Secreto Steak
Chicken Liver Pate
Vietnamese Pickles
Bánh Mì
Instructions
Marinate the Pork
- In a small mixing bowl, combine all marinade ingredients and mix thoroughly.
- Spoon the marinade over the Iberico Secreto Pork Steak, ensuring it's fully coated.
- Let the pork marinate for 30 minutes at room temperature.
Grill The Pork
- Preheat your grill to medium-high heat.
- Grill the marinated pork steak on each side for 4-5 minutes to caramelize.
- Then finish in a 350 F degree oven for an additional ten minutes or until the internal temperature reaches 145°F.
- Let the pork rest for 5 minutes before slicing on a bias. I prefer to chill it overnight in the refrigerator to turn it into a cold cut, before slicing.
Chicken Liver Pâté
- Soak the chicken livers in skim milk for 1 hour with 1/2 tsp of kosher salt. Drain and set aside.
- Preheat a pan with 1 tbsp of cooking oil over high heat.
- Add the sliced onion and garlic, cooking until caramelized, about 10 minutes.
- Lightly season with salt and pepper, then remove from heat and set aside.
- Add 1 tbsp of cooking oil in the same pan and heat on medium-high.
- Sear both sides of the chicken livers for 5 minutes on each side to medium-rare.
- Season the livers with 2 tbsp kosher salt, 2 tbsp sugar, and 1/2 tsp ground black pepper.
- Add the cooked chicken livers and caramelized onions to a food processor.
- Gradually pulse while adding 1 oz of unsalted butter until smooth.
- Pass the mixture through a fine mesh to remove any chunks.
- Store the pate in a mason jar and refrigerate. Shelf life is 5 days.
Vietnamese Pickles
- In a pot, combine salt, sugar, rice vinegar, water, garlic, ginger, and jalapeño.
- Bring to a simmer, then remove from heat.
- Add the julienned vegetables into the pickling liquid.
- Submerge the vegetables with a small plate and let steep for at least 15 minutes at room temperature.
- Store in the pickling liquid until ready to use.
Pan-roast Baguette
- In a pan, melt 2 tbsp unsalted butter over medium heat.
- Add minced garlic and sauté until fragrant.
- Split the baguette down the middle and remove some of the insides to make room for fillings.
- Pan-roast the baguette halves, cut-side down, until golden and crispy.
Assemble
- Spread 1 tbsp mayonnaise on one side of the baguette and 2 tbsp chicken liver pate on the other.
- Layer 6 oz of sliced Iberico Secreto Pork Char Siu inside the baguette.
- Garnish with a handful of pickled carrots, 4 cucumber spears, and 2 sprigs of cilantro.
- Serve immediately.
Notes
Bánh Mì refers to a Vietnamese baguette, influenced by French colonialism, known for its light texture and thin crust. In Vietnam, Bánh Mì is not considered a "sandwich" as Western cultures define it. While the Vietnamese see a sandwich as two slices of bread with a filling, their Bánh Mì is in its category. A Bánh Mì includes anything stuffed in a roll, baguette, or hoagie.
[Souce: https://vietcetera.com/en/the-vietnamese-banh-mis-journey-around-the-world-with-cocotte]
[See my Bánh Mì debate on Threads: https://www.threads.net/@cheftudavidphu/post/C-NVgeQJsI6?xmt=AQGzq_F85jmtyJOc_f7uQXnWsUgMkwm5WZRsUE9sr9l9WQ ]
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![Củ Cải Chua Ngọt [Pickled Daikon and Carrots]](https://i.imgur.com/bTULtfq.jpg "Củ Cải Chua Ngọt [Pickled Daikon and Carrots]")
