Your Shopping Bag is Empty
Living
A TASTE OF VIETNAM AND MEXICO WITH LE CREUSET
Pull up a pan and join us as we embark on a taste exploration of sunnier climates. MasterChef stars Billy Wright and Jack Layer take us on a street food tour from Ho Chi Minh to Mexico City in their fusion of flavours for Banh Mi Nachos. Take it away boys…
Masterchef stars Billy Wright and Jack Layer.
We’ve both been lucky enough to visit Vietnam and it remains one of our favourite places in the world, and a big part of that is down to the food. Most of all the epic Vietnamese sandwiches Banh Mi that you can pick up on street food stalls and enjoy with a cold beer. As inspiration for our nacho mash-up it doesn’t get much better!
INGREDIENTS:
- 2 shallots, finely diced
- 1 tablespoon olive oil
- 1 stem of lemongrass, sliced
- 3 cloves garlic, minced
- 500g high-welfare pork mince
- 2 tablespoons dark soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon Chinese five spice
- 1 tablespoon dark brown sugar
- 1 tablespoon tomato purée
FOR THE DRESSING
- 75ml soured cream
- 75ml full-fat cream cheese
- 75ml mayonnaise
FOR THE QUICK PICKLED SALAD
- 300g coarsely grated carrots
- 150ml white wine vinegar
- 75g caster sugar
TO SERVE
- 2 large bags of Popchips
- 100g high-welfare chicken liver pâté (optional)
- Large bunch fresh coriander
- Small bunch fresh mint
- 2 red chillies
- 6 spring onions
- 8 pickled chilies
- Sriracha sauce
METHOD
For the Banh Mi-inspired pork topping finely dice the shallots, add to the frying pan and fry over a low heat until translucent in a tablespoon of olive oil. Add the minced garlic and sliced lemongrass and cook for a further couple of minutes. Remove from the pan and turn up the heat to medium.
When the pan is hot add the pork mince and quickly brown, breaking up any lumps. Add the soy sauce, fish sauce, spices, sugar, tomato purée and the shallot and garlic mixture. Cook through until the meat is brown and caramelized.
For the dressing simply mix together the soured cream, cream cheese and mayo. Reserve until ready to plate.
To pickle the carrots (an absolute must, it isn’t a Banh Mi without it!) heat the vinegar and sugar in a cast iron pan until the sugar has dissolved. Allow to cool slightly then add the grated carrots. Pickle for 10 minutes (or ideally a couple of hours).
To serve make a pile of Popchips (they’re a bit lighter so go well with the pork) and top with the pâté (if using). Spoon on the hot pork and dollops of the cream mixture. Then top with the pickled carrot and dress with coarsely chopped coriander, mint, red chilies, spring onions, pickled chilies, and Sriracha to taste.
Brighten up your kitchen with the colourful new collection from Le Creuset...
LE CREUSET $product.object.name
€115.00
LE CREUSET Oval Casserole Dish 29cm
€295.00
LE CREUSET $product.object.name
€87.00
LE CREUSET $product.object.name
€87.00
LE CREUSET $product.object.name
€87.00
LE CREUSET Cast Iron Round Grill 25cm
Now €66.50
Was €95.00
LE CREUSET Cast Iron Round Grill 25cm
Now €66.50
Was €95.00
LE CREUSET $product.object.name
€87.00
MORE TO READ
Has this whet your appetite for more exploration? Check out the hottest restaurants and spots to stay and visit in Behind the Shoot: Marrakech.