What do I enjoy most about cooking? Bread, Vietnamese food, fresh flavours and cooking gadgets … mostly the Big Green Egg. So how could I bring all of those elements together into a single meal, throwing in a good dose of tasty flavour enhancing rub?

Step forward the Simply Zensational Banh Mi roll.
Continue reading“Simply Zensational Vietnamese Banh Mi”→

Why “Simply Zensational”?

I used Dizzy Pig Simply Zensational rub when cooking the pork. This is an Asian style rub with aromatics of ginger, galangal, sesame seeds and lemon/citrus notes. This is close to the traditional lemongrass taste of Vietnamese Banh Mi.

Equipment

• 5 airtight jars or containers
• Knife
• Chopping board

Ingredients

If you don’t have the rub, you can use lemongrass pepper or finely chopped lemongrass and ground black and white pepper.

Method

Making the Rolls

I made rolls using the homemade bread rolls recipe. You can buy rolls from a supermarket.

Preparing the Components

The garlic, carrot and celeriac slices need to be pickled for at least one day in advance.

1. Slice carrots and celeriac into thin strips. Place in separate large jars, add white vinegar.
2. Slice garlic gloves and a small amount of chili. Place slices in a small jar, add white vinegar.
3. Add a small amount of chili sauce and a crushed garlic clove to mayonnaise to make a chili dressing. Store in a small airtight container.

Cooking The Pork

The pork can be cooked in an oven. I used the Big Green Egg to add a hint of smoke into the meat.

1. Pre-heat oven or BGE to 125°C/255°F, BGE indirect cooking setup.
2. Trim fat off pork fillet, lightly brush with oil.
3. Sprinkle rub over top of fillet. Also sprinkle some either side of fillet on chopping board.
4. Press rub down on top then gently roll fillet back and forth to coat with rub.
5. Cook pork fillet until internal temperature is 71°C/160°F. Takes about 75 minutes.
6. Check that the juices run clear, leave to cool.
7. Slice pork fillet into thin medallions. Store in an airtight container.

Assembling the Banh Mi

1. Slice a bread/banh mi roll open down the length.
2. Scoop out some bread from centre. This makes a cavity for ingredients.
3. Spread chili mayonnaise on inside of top piece. Add herbs, carrot and celeriac.
4. Spread coleslaw on inside of bottom piece. Add coleslaw, garlic, chili, sliced cucumber.
5. Put the two layers together. Enjoy with a fresh glass of Chilean Viognier.

Hints, Tips and Pictures

A pork fillet is not the most photogenic subject, but for the sake of completeness …