Bánh Mì Thịt Xá Xíu

Name: Bánh Mì Thịt Xá Xíu
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 sandwiches
Ingredients: 140 grams daikon; 70 grams carrot; 1 tablespoon granulated sugar; 2 tablespoons rice vinegar; 2 tablespoons fish sauce; 300 grams pork belly; ¼ teaspoon five spice powder; 1 tablespoons honey; 1 tablespoons Shaoxing wine; 1 tablespoon hoisin sauce; 1 teaspoon fish sauce; 7 grams garlic; 2 small loaves French bread; pâté; cucumber; green chili; cilantro

User Reviews

4.0

3 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
2 sandwiches
Course
Main Course
Cuisine
Vietnamese

Bánh Mì Thịt Xá Xíu

Iris Warren

Report

Easy Bánh Mì Thịt Xá Xíu with pickled vegetables, chiles, cilantro and a quick stove-top char siu (Chinese barbecued pork).

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

for quick pickles

140 grams daikon (peeled and julienned)
70 grams carrot (peeled and julienned)
1 tablespoon granulated sugar
2 tablespoons rice vinegar
2 tablespoons fish sauce

for Quick Xa Xiu

300 grams pork belly (chopped)
¼ teaspoon five spice powder
1 tablespoons honey
1 tablespoons Shaoxing wine
1 tablespoon hoisin sauce
1 teaspoon fish sauce
7 grams garlic (~1 large clove grated )

for banh mi

2 small loaves French bread (10-inches long)
pâté (optional)
cucumber (cut into sticks)
green chili - hot (sliced)
cilantro

Add to Shopping List

Instructions

To make the pickles, put the julienned daikon and carrots in a sealable bag and add the sugar, vinegar, and fish sauce. Press out as much air as you can and then seal the bag. Massage the vegetables through the bag to accelerate the pickling process, otherwise you can prepare these a day in advance.
Put the pork in a bowl along with the five spice powder, honey, Shaoxing wine, hoisin sauce, fish sauce and garlic. Stir well to combine.
Add the pork in a single layer to a large room temperature non-stick frying pan and turn the stove on to medium heat. Fry the meat on one side until browned on that side and then stir fry, keeping the meat moving around the pan continuously to keep it from burning. It's done when the sauce has reached a dark caramel color and most of the fat has rendered out from the pork. Use tongs to transfer the pork to a paper towel lined plate, leaving as much of the oil behind in the pan as possible.
To assemble the banh mi, toast the bread in the oven until it's warmed through and the outside is crisp. Slice the bread in half, leaving a bit of crust on one side intact to act as a hinge.
Spread some Pâté onto the bread and top with the xa xiu, cucumber, pickles, chiles, and cilantro. Serve with Sriracha.