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Banh Mi Sandwich


ON SEEDED BAGUETTE

Confit Chicken Mousse

YOU’LL NEED

Confit Chicken

400g chicken breast (about 2 pieces)
8g salt
4g sugar
1L olive oil or duck fat
3 garlic cloves, halved
1 stick cinnamon
1 star anise
8 peppercorns
3 bayleaf

170g cream
100g chicken stock
150g butter (we recommend Pepe Saya salted)
4g salt
2g white pepper
5g nutmeg

1/2 bunch parsley
flakey salt, to taste

METHOD

Cover chicken breast in salt and sugar. Allow to sit overnight in the fridge.

The next day preheat your oven to 140°C. Place breast in an ovenproof dish, cover with olive oil and place in aromatics. Loosely cover with parchment to prevent the breast from floating up and caramelizing. Confit for 2 hours or until the flesh easily separates. Cool down to room temperature and place in the fridge overnight in an airtight container. The chicken breast can keep for a month submerged in olive oil.  

Remove chicken from fat and cube. Blitz cubes in a thermomix or blender of your choice until it becomes completely broken down, about 1 minute on medium high. Add chicken stock, salt, white pepper and nutmeg. Add butter and blitz until smooth. Finally, add cream and blitz until light and fluffy, about 1 minute. 

Roasted Pork Neck

You’ll Need

1-1.5kg pork neck
100g soy sauce
50g fish sauce
25g sesame oil
100g brown sugar
25g ginger, sliced
25g garlic, sliced
10g salt
10g pepper

Method

Remove from heat and allow cool down. Cover pork neck in marinade and allow it to sit in the fridge overnight. Place the pork neck in a large plastic zip bag. Press out the excess air before closing to allow it to marinate evenly.

The next day, preheat the oven to 130°C for 30 minutes. Remove pork neck from bag and place in a roasting tray. Reserve marinade in a small bowl. Roast in the oven for 3 hours, brushing every 15-20 minutes. When marinade is finished or desired crust is achieved, cover with foil and finish. Remove from the oven and allow to cool down to room temperature before placing in the fridge. Place the neck in a clean container and refrigerate overnight.

The next day, slice thinly to assemble Banh Mi. The interior should have a pale pink complexion.

Pickled Vege

You’ll Need

100g cabbage, sliced thin
50g onion, sliced
50g carrot, julienned
25g ginger, julienned
300g rice vinegar
200g water
30g fish sauce
100g brown sugar
1 bunch coriander

Method

Bring rice vinegar, water, fish sauce and brown sugar to the boil. Pour over sliced cabbage, onion and carrots and place in the fridge to cool down. Strain out vege before using. Reserve vinegar to pickle the next batch. Pick coriander and use to garnish sandwich.

To Serve

Cut baguette in half and then at the cross section. Spread the chicken mousse on both pieces, top with pork neck, pickled veggies and garnish with coriander.