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Imperial BBQ Pork Banh Mi

Recipe #: 211  |  Submitted By: unknown  |  Last Modified: 27 Oct 2011

Description: This imperial BBQ pork is inspired by bun cha, the charcoal-grilled pork served with rice vermicelli and fresh herbs on the streets of Hanoi's Old Quarter, but is given a twist with marinade flavours from the imperial city Hue's cuisine. Cooking over charcoal will add a subtle, smoky aroma to the meat.

Servings: serves 4

Imperial BBQ Pork Banh Mi
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Ingredients for Imperial BBQ Pork Banh Mi

 3 tbsp sugar

 600g pork shoulder, thinly sliced

 1 shallot, finely chopped

 2 spring onions, finely chopped

 1 lemongrass stalk, finely chopped (optional)

 2 garlic cloves, finely chopped

 4 tbsp fish sauce

 ½ tbsp salt

 1 tbsp pepper

 4 baguettes (approx 30cm long)

 mayonnaise and pate de campagne, for spreading

 ½ cucumber, thinly sliced

 a few coriander leaves, chilli sauce and sliced chilli, to serve

Directions for Imperial BBQ Pork Banh Mi

1. Heat a heavy-based saucepan over a medium heat and add the sugar and 2 tablespoons of water. Gently stir, then leave to simmer for 4-5 minutes, or until the sugar has dissolved and the mixture is light golden brown. Remove from the heat and set aside.

2. In a bowl, combine the pork, shallot, spring onions, lemongrass, garlic, fish sauce, salt and pepper and pour in the caramel sauce. Mix well and place in the fridge for 30 minutes to marinate.

3. Soak four bamboo skewers in water for 15 minutes to stop them burning once on the grill. Preheat a barbecue or cast-iron griddle pan to a medium heat. Thread the pork onto the skewers and cook for 10 minutes, until caramelised. Add a little oil if it starts to stick.

4. Lightly toast the baguettes on the grill, then split them lengthwise and spread with a thin layer of mayonnaise and pate. Release the grilled pork from the skewers into the baguettes. Top with the cucumber, coriander leaves and fresh chilli to serve.

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