Banh Mi (kind of)
Prep time: 15 minutes Cooking time: 10-15 minutes Servings: 3
Budget for ingredients: ¥800
1/2 t sugar
1/4 t salt
1/2 c rice vinegar
300 g pork
salt and pepper to taste
3 T mayo
1 T garlic paste
1/3 c parsley*
*Note: I used Japanese water parsley for this one, which is called SERI セリin supermarkets. Much cheaper than looking for parsley in the little plastic containers of herbs.
1. Peel and julienne carrot and daikon. Julienne means to cut it into french frie shapes but like the size of matches. You should cut the veggie in half vertically and cut it into a block formation before you attempt the little precise knifework. It will make your life a lot easier.
2. Put the veggies in the tupperware with sugar, salt and rice vinegar. Let it marinate in the fridge for a couple hours.
3. Cut the pork into sandwich friendly sizes. I did mine the same size as steak fries.
4. Cook with salt and pepper in the frying pan. Set aside to rest for at least 10 minutes.
5. Mix together mayo and garlic paste inthe small bowl and spread it onto the baguette. Toast it at 180 C for 4 minutes.
6. Chop cucumber into slices and parsley.
7. Add it all together and maybe make fry some fries to go with because I made so many references to them.