Recipe: Appetizing Vietnamese Banh Mi (with a Spanish twist)

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We hope you got insight from reading it, now let’s go back to vietnamese banh mi (with a spanish twist) recipe. To cook vietnamese banh mi (with a spanish twist) you need 17 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Vietnamese Banh Mi (with a Spanish twist):

  1. You need 200 g of British pork mince.
  2. Use 50 g of chorizo, finely chopped.
  3. Use 25 g of chilli jam.
  4. You need 1 tbsp of corn flour.
  5. Take 1 of garlic.
  6. Provide 1 of carrot.
  7. Use 1 of courgette.
  8. Use 1 of red chilli.
  9. You need 2 tbsp of harissa paste, hot.
  10. Prepare 2 tbsp of mayo.
  11. You need 1 tbsp of white rice vinegar.
  12. Provide 1 tbsp of toasted sesame oil.
  13. You need 1 tsp of sugar.
  14. Prepare 2 of ciabatta rolls.
  15. Get of Salt.
  16. Get of Pepper.
  17. Prepare of Vegetable oil.

Steps to make Vietnamese Banh Mi (with a Spanish twist):

  1. Preheat oven to 160C Fan. Peel and mince garlic. Slice the ciabattas in half.
  2. Cover a small/medium size baking tray with tin foil…sprinkle with olive/vegetable oil.
  3. Add pork mince, chopped chorizo, minced garlic, chilli jam, cornflour, and pinches of salt and pepper together in a larger bowl. Mix together thoroughly. Using your hands, make 6 even meatballs and place on the baking sheet. Drizzle them in olive/vegetable oil. Bake for 12/15min on middle rack in oven.
  4. Combine sesame oil, white vinegar, pinch of sugar in a small bowl, set aside..
  5. Combine harissa paste and mayo, set aside..
  6. Peel and grate/thinly slice carrots and courgettes. Slice the red chilli (take the seeds out if you want to reduce the heat). Mix these vegetables together with the sesame oil mixture..
  7. Place the ciabatta in the oven to toast with 2 minutes left on the meatballs.
  8. Time to put together the sandwich! Fill the ciabatta with 3 meatballs each, the vegetable mixture, and some harissa mayo! Serve with the extra veggie mixture on the side, enjoy!.

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