Lemongrass Pork Banh Mi with Pate and Quick Pickles

What you need

• 1 large carrot
• 150 g (5 oz) daikon
• 1/2 tsp salt
• 50 g (1/4 cup) sugar, for the pickles
• 120 ml (1/2 cup) white vinegar
• 120 ml (1/2 cup) warm water
• 2 stalks lemongrass, tough outer layers removed
• 2 cloves garlic
• 1 shallot
• 1 1/2 tbsp fish sauce
• 1 tbsp light soy sauce, for the marinade
• 1 1/2 tbsp sugar, for the marinade
• 1 tbsp vegetable oil
• 1/2 tsp black pepper
• 500 g (1 lb) pork shoulder, sliced 3-4 mm thick
• 4 light Vietnamese-style baguettes, or 15 cm (6 in) lengths of a light baguette
• 4 tbsp mayonnaise
• 100 g (3 1/2 oz) chicken liver pâté
• 1 small cucumber, cut into long thin strips
• 1 handful cilantro sprigs
• 2 red chilies, thinly sliced
• light soy sauce, to taste, for finishing

Method

Restated from the original video

1. 1

   Slice the carrot and daikon into fine julienne strips. Toss with the salt, leave for 5 min, then rinse and squeeze dry.

2. 2

   Stir the sugar for the pickles into the vinegar and warm water until dissolved. Add the vegetables, push them under the liquid and leave for at least 30 min.

3. 3

   Mince the lemongrass, garlic and shallot very finely. Mix them in a bowl with the fish sauce, soy sauce, sugar for the marinade, oil and pepper.

4. 4

   Add the pork, toss until coated and marinate for 30 min, or up to overnight in the fridge.

5. 5

   Heat a grill pan or heavy frying pan over high heat. Cook the pork in batches in a single layer until charred at the edges and cooked through, 2-3 min per side.

6. 6

   Warm the baguettes in a 200 °C (400 °F) oven for 3-5 min, until the crust crackles.

7. 7

   Split each roll lengthwise, leaving one long side attached.

8. 8

   Spread mayonnaise on one cut side and pâté on the other.

9. 9

   Fill with the hot pork, then the drained pickles, cucumber, cilantro and chili.

10. 10

    Shake a few drops of soy sauce over the filling, close the rolls and serve at once.

Imported from dinneratthezoo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.