Crispy pork bánh mì with nước chấm

Method Print recipe

1. Pickle the carrot: Peel the carrots, then slice into ribbons using a mandolin. For every 10 portions, combine 150 ml boiling water with the caster sugar and stir until dissolved. Add the vinegar and salt, then submerge the carrot ribbons in the pickling liquor. Leave to pickle for at least 2 hours.
2. Prepare the baguettes: Bake the baguettes at 200°C for 10 minutes, or until crisp and golden.
3. Prepare the garnish: Thinly slice the radishes using a mandolin and store in cold water until required. Slice the spring onions and cucumber.
4. Prepare the pork belly: Defrost the pork belly fully before cooking.
5. Cook the pork belly: Deep-fry at 170°C for 5 minutes, or until hot and crispy. Drain well, then toss through the nước chấm.
6. Prepare the baguette: While the pork belly is frying, slice the baguette open lengthways. Spread pâté on one side and mayonnaise on the other.
7. Assemble: Fill the baguette with the crispy pork belly, cucumber, radish, spring onion, pick-led carrot and remaining prepared ingredients. Serve immediately.