Vietnamese Nachos

A crunchy, colourful version of the Vietnamese Banh Mi sandwich, commonly found at street food stalls and enjoyed with cold beer.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 2 shallots, finely diced
  • 1 tablespoon olive oil
  • 1 stem of lemongrass, sliced
  • 3 cloves garlic, minced
  • 500g high-welfare pork mince
  • 2 tablespoons dark soy sauce
  • 1 tablespoons fish sauce
  • 1 teaspoon Chinese five spice
  • 1 tablespoon dark brown sugar
  • 1 tablespoon tomato purée

Dressing:

  • 75ml soured cream
  • 75ml full-fat cream cheese
  • 75ml mayonnaise

Quick pickled carrots

  • 300g coarsely grated carrots
  • 150ml white wine vinegar
  • 75g caster sugar

To serve

  • 2 large bags of popped chips
  • 100g high-welfare chicken liver pâté (optional)
  • Large bunch fresh coriander
  • Small bunch fresh mint
  • 2 red chillies
  • 6 spring onions
  • 8 pickled chillies
  • Sriracha sauce

METHOD

For the Banh Mi-inspired pork topping finely dice the shallots, add to a Toughened Non-Stick 28cm Deep Frying Pan and fry over a low heat until translucent in a tablespoon of olive oil. Add the minced garlic and sliced lemongrass and cook for a further couple of minutes. Remove from the pan and turn up the heat to medium.

When the pan is hot add the pork mince and quickly brown, breaking up any lumps. Add the soy sauce, fish sauce, spices, sugar, tomato purée and the shallot and garlic mixture. Cook through until the meat is brown and caramelized.

For the dressing simply mix together the soured cream, cream cheese and mayo. Reserve until ready to plate.

To pickle the carrots (an absolute must, it isn’t a Banh Mi without it!) heat the vinegar and sugar in a pan until the sugar has dissolved. Allow to cool slightly then add the grated carrots. Pickle for 10 minutes (or ideally a couple of hours).

To serve make a pile of popped chips (they’re a bit lighter so go well with the pork) and top with the pâté (if using). Spoon on the hot pork and dollops of the cream mixture. Then top with the pickled carrot and dress with coarsely chopped coriander, mint, red chillies, spring onions, pickled chillies, and Sriracha to taste.