17/03/2023
Recipe from the Around the World in 20 Plates Resource.
Yields6 Servings
Classification
NSW: EVERYDAY
Ingredients
Salad mix
2 large carrots, grated
3 large Lebanese cucumbers, sliced into thin strips
1 medium white radish or daikon radish*, sliced into thin strips
1 shallot, sliced thinly
½ cup rice wine vinegar
2 tbsp honey
3 tbsp sesame oil
2 tbsp mirin (check label to ensure you are purchasing alcohol-free mirin. Most supermarket varieties are alcohol-free)
Meat filling
1 tbsp sesame oil
500 g pork mince, reduced-fat
4 garlic cloves, minced
¼ cup soy sauce, reduced-salt
¼ cup fish sauce
Pate
1 cup granola (with a Health Star Rating ≥3.5 stars)
½ cup canned brown lentils, drained, rinsed
1 tbsp red wine vinegar
1 tbsp thyme, dried
Other
6 large wholemeal rolls
½ cup mayonnaise, reduced-fat
1 bunch coriander, chopped
Method
1In a large bowl, mix the salad ingredients and leave to marinate in the fridge while the pork cooks.
2In a medium pan, heat up the sesame oil and cook the pork until browned. Add the spices, garlic, soy sauce and fish sauce and cook until caramelised.
3In a blender, mix together the granola, lentils, red wine vinegar and thyme until it resembles a thick ‘pate’ mixture.
4Assemble the bahn mi: Spread pate on the base of each bread roll. On the other side of the inside of the roll, spread some mayonnaise.
5Evenly distribute the meat among all rolls. Top with approximately ½ cup of the salad mixture, and garnish with coriander.
Ingredients
Salad mix
2 large carrots, grated
3 large Lebanese cucumbers, sliced into thin strips
1 medium white radish or daikon radish*, sliced into thin strips
1 shallot, sliced thinly
½ cup rice wine vinegar
2 tbsp honey
3 tbsp sesame oil
2 tbsp mirin (check label to ensure you are purchasing alcohol-free mirin. Most supermarket varieties are alcohol-free)
Meat filling
1 tbsp sesame oil
500 g pork mince, reduced-fat
4 garlic cloves, minced
¼ cup soy sauce, reduced-salt
¼ cup fish sauce
Pate
1 cup granola (with a Health Star Rating ≥3.5 stars)
½ cup canned brown lentils, drained, rinsed
1 tbsp red wine vinegar
1 tbsp thyme, dried
Other
6 large wholemeal rolls
½ cup mayonnaise, reduced-fat
1 bunch coriander, chopped
Directions
1In a large bowl, mix the salad ingredients and leave to marinate in the fridge while the pork cooks.
2In a medium pan, heat up the sesame oil and cook the pork until browned. Add the spices, garlic, soy sauce and fish sauce and cook until caramelised.
3In a blender, mix together the granola, lentils, red wine vinegar and thyme until it resembles a thick ‘pate’ mixture.
4Assemble the bahn mi: Spread pate on the base of each bread roll. On the other side of the inside of the roll, spread some mayonnaise.
5Evenly distribute the meat among all rolls. Top with approximately ½ cup of the salad mixture, and garnish with coriander.
