Bánh Mì Hot Dogs
Banh mi is a Vietnamese sandwich with a strong French influence. Typically made by filling a baguette with pickles, meats, and sometimes pâté and herbs, here we’ve gone all out with a luxe hot dog riff, featuring our favourite Farro pork sausages and a punchy bean sprout pickle.
Ingredients
For the bean sprout, carrot, and spring onion pickle:
1 cup rice vinegar
1 cup water
2 tsp sea salt
2 Tbsp sugar
1 carrot, peeled
2 spring onions
1 red chilli
1 packet mung bean sprouts
To serve:
6 Farro pork sausages
1 packet Loaf hot dog buns, or use baguettes
1 jar L’Authentique chicken liver parfait
1 sliced red chilli
Fresh coriander leaves
Libby’s pork crackling, roughly smashed
Method
For the bean sprout, carrot, and spring onion pickle:
To make the brine, heat the rice vinegar, water, sea salt and sugar in a saucepan. Bring to a simmer until the sugar has dissolved. Allow to cool while you prepare the vegetables.
Cut the carrot into matchsticks (or grate it) and cut the spring onions into 5cm lengths. Thinly slice the chilli. Mix the vegetables through the cooled brine and put into a cleaned jar. This can be used after 30 minutes, but is ideally best used the next day. It will keep refrigerated for up to two weeks.
To serve:
Pan fry the sausages until cooked through. Cut open the hot dog buns (if you wish you can steam these in a steamer for 1-2 minutes for a softer bun).
Smear some parfait into each bun, add the sausage, some pickle, coriander, and pork crackling.