Vietnamese Pork Roll Demystified - Banh My Thit

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There’s no question this city loves a good Vietnamese bánh mì sandwich - a weekly staple, it’s on almost everyone’s list of failsafe, on-the-go lunch options. 

Ever wanted to learn how to make your own at home? Join the good folks at OTAO kitchen for a hands-on workshop, where you’ll learn just how to create those crusty, French-inspired baguettes, and get the low-down on exactly how to whip up that tender, BBQ pork filling. 

Vietnamese Pork Roll Demystified - Banh My Thit

French Vietnamese Bread Rolls

Serve: 6 Cooking Time: 20-30 mins| Level: Med

Ingredients

  • 5g active dry yeast or fast-rise yeast, 150ml warm water (40 degrees)
  • 250g low-protein, unbleached bread flour plus extra for shaping the loaves, 5g salt, 5g sugar, option 5g gluten flour.
  • Pickles - recipe below Pork, sliced - recipe below, Pate 60g and Mayo 60g
  • Slices of cucumber, green onions and iceberg, sprig of corriander for ganish and fresh chilli.
  • Sauces: chilli and soy 

 

Methods

  1. Put the yeast in a small bowl and add the 1/2 cup water. Set aside for 2 to 3 minutes to soften the yeast. (It will look kind of blotchy as the granules break down. It may also get a bit foamy too.)
  2. Mix the flour, salt and sugar and yeast water to combine together in a dough. Flour your work surface and hands with about 1 tablespoon of flour.
  3. When your dough has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place (25-30 degree) for about 30-60 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
  4. Punch down dough. On a lightly floured surface, roll into a  rectangle. Cut dough in half, creating two 8x12 inch rectangles or small baby  ones. 
  5. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. 
  6. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
  7. Preheat oven to 240 degrees. Spray water in the oven bake for 5 mins. Then reduce the oven for 200 and bake 20-25 mins until golden brown. Remove and cool.
  8. When you serve, spoon mayo and pate first. Add pork then pickles, slices of cucumber and green onion, iceberg, chilli. Garnish with coriander. Add sauce last.

 

Roasted Pork

Serve: 6 Cooking Time: 2-3 hours| Level: Easy

Ingredients

  • 1kg Pork belly
  • 1 tasp five spice - grounded 
  • 200g salt
  • Chicken stock - optional

Methods

  1. Use a sharp knife, score the pork skins. Optional use sissors with sharp end to poke the skins as many times as you can.
  2. Add five spices and 50g of salt. Leave over night if possible.
  3. Place the pork in the long tray. Add chicken stock optional with 1cm on the bottom of the tray. 
  4. Add the rest of the salt on the pork skin. Not let the salt getting into the liquid. This will help the crackling later but not making the pork too salty.
  5. Place the pork in preheated oven at 160 degrees.

Pickles Vegetables

Serve: 6 Cooking Time: 10 mins| Level: Easy

Ingredients

  • 1 carrots, 1/4 papaya green, 1/2 small daikon
  • 200g sugar
  • 400ml rice vinegar 
  • 1 table salt

Methods

  1. Mix the vinegar, sugar and salt
  2. Julienne all the vegetables or thinly slices. 
  3. Mix the vinegar mix with the vegetable and leave for minimum of 10 mins.

 

 

 

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