Vietnamese Banh Mi Nachos by Billy and Jack

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
Vietnamese Banh Mi Nachos by Billy and Jack
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Deep Frying Pan with Helper Handle
£155.00
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Toughened Non-Stick Deep Frying Pan with Helper Handle
Ingredients
Method

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
Dressing
  • 75ml soured cream
  • 75ml full-fat cream cheese
  • 75ml mayonnaise
  • Quick pickled carrots
  • 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

  • 1
    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.
  • 2
    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.
  • 3
    For the dressing simply mix together the soured cream, cream cheese and mayo. Reserve until ready to plate.
  • 4
    To pickle the carrots (an absolute must, it isn’t a Banh Mi without it!) heat the vinegar and sugar in a 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).
  • 5
    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.
  • 6
    Cook's Notes
  • 7
    Sriracha is a type of hot chili sauce. It can be substituted for any good quality chilli sauce.
  • 8
    Popchips® are popped crisps readily available in all supermarkets.