Banh mi

In an effort to recapture my lost arrogant culinary attitude I have been offending people and attacking those who microwave frozen ready meals – the epitome of how wrong the food landscape has become. Single portion, throw away society. Have I mentioned I have issues with society (and myself) and hate wasteful consumption?
Back to being an overly confident culinary genius. Inspired by fond memories of a New York Banh Mi shop http://www.numpangnyc.com/ I came up with a entry into the worlds best sandwich…..

First step fresh bread –
500g flour …. mix with 10g salt
350ml luke warm water ….mix with
10g yeast
20g honey
Combine all, adding 20ml olive oil
Let rise
Punch down with floury hand
Knead, adding flour to bench and hands as needed
5mins later it should feel breast like, soft smooth and squishy
Shape into loaves
Rise until doubled
Very hot oven 475F throw 1/2 cup of water in bottom of oven to create steam
5-7 mins later another 1/2 cup
Once very golden, 5-15 mins again remove and cool

Pickle Rhubarb – it is really easy

Heat a mix of vinegar, salt and sugar with flavourings and pour over pickle’ee
eg – slice 3 sticks rhubarb, evenly on bias
Heat – 50ml sherry vinegar, 50ml rice vinegar
50ml honey
10g salt
2 star anise
Few slices ginger
Once dissolved let cool a little then pour over rhubarb and cover
Once cool transfer to storage container

Cook slices of pig head slowly to render some fat and crisp – see pig head post

Smear pate on one side of fresh bread
Siracha and mayo on the other
Layer on plenty of cilantro sprigs
Pickled rhubarb
And pig head

Enjoy with super sweet iced coffee

But who has the time to go to all this for a sandwich? If you in nyc just go to num pang and hand over the best part of ten bucks, if you a high roller, lets talk….