Lecture Notes: Helen's Guide to Making Vietnamese Banh Mi Thit Nuong

Introduction

• Presenter: Helen
• Setting: Street store selling Banh Mi, Vietnamese sandwich
• Significance: Special store from Helen's high school days
• Location Changes: High school replaced by a primary school

Banh Mi Thit Nuong

• Specialty: Grilled pork sandwich
• Seller's Experience: 22 years in business

Making Banh Mi Thit Nuong at Home

Grilled Pork Preparation

• Ingredients:
  • 250g minced or sliced pork with fat
  • 1 tbsp minced shallot
  • 1/2 tbsp minced garlic
  • 1 tbsp fish sauce
  • 1/2 tsp pepper
  • 1/2 tbsp sugar
  • 1 tbsp caramel sauce or coconut caramel sauce (Nước Màu Dừa)
  • 1 tbsp minced lemongrass
  • 1/8 tsp five spice powder
  • 1.5 tsp oyster sauce
  • Stock powder
  • 1 tbsp sesame seeds
• Instructions:
  • Mix all ingredients
  • Refrigerate for 1 hour

Vietnamese Mayonnaise

• Ingredients:
  • 1 egg yolk
  • Salt, pepper, 1 tsp sugar
  • Vegetable oil (100 ml)
  • Lemon or lime juice
• Instructions:
  • Whisk egg yolk with salt, pepper, sugar
  • Slowly add oil, whisking until thick
  • Add lemon juice to loosen

Pickled Carrot and Daikon (Do Chua)

• Ingredients:
  • Carrot and daikon strips
  • Salt, sugar, vinegar
• Instructions:
  • Toss with salt, let sit for 15 mins, rinse
  • Squeeze water, toss with sugar and vinegar
  • Store in jar, refrigerate for up to 2 weeks

Additional Ingredients

• Cucumber slices
• Chili slices

Grilling the Pork

• Instructions:
  • Form pork into patties
  • Grill both sides until caramelized

Assembling the Sandwich

• Instructions:
  • Split baguette, spread mayo
  • Add grilled pork, pickles, cucumber, chili
  • Add cilantro and optional Maggi sauce

Conclusion

• Final Product: Delicious Banh Mi Thit Nuong
• Invitation to Visit Vietnam: Try Banh Mi Thit Nuong
• Follow Helen: On social media for more recipes
• Engagement: Share photos on Instagram with #Helenrecipes

Closing

• Thanks: To the audience for watching
• Reminder: Thumbs up and subscribe for more content