Making Vietnamese “Bánh Mì Chả Thịt Nguội”
Here are the basic things you need to have in order to make a great Vietnamese Banh Mi Cha Thit Nguo, “Bánh Mì Chả Thịt Nguội.” You can get them in most grocery stores in Orlando, Florida.
- chả/chả lụa “Giò Lụa” Pork Meat Loaf
- thịt nguội “Dồi Giò Heo” Cured Pork Hock Sausage
- pate “Braunschweiger”
- breads “French Bread”
- soy sauce
For better taste, then add more and more stuff.
Ready to make Banh Mi Cha Thit Nguoi to eat.
Here is how to lay all the ingredients.
- First, split the bread.
- Second, spread sides of the bread with mayonnaise and Braunschweiger which I normally refer to as “pâté”. You can find both of them at the local grocery stores like Publix, Walmart…
- Next, add cha and thit nguoi, which you can find in most big Asian grocery stores.
- Then, spray soy sauce… You can spray in the middle, but I prefer doing it on the side of the bread, where mayonnaise is spread, so there is no ripping the soy sauce on your hand when you eat. To balance the taste, spread in the middle.
- Finally, add cucumber, hot chili peppers, radish-carrot pickles, cilantro… For less spicy or lightly spicy, use Jalapeño peppers. For 100% taste of Vietnamese Banh Mi Sub, use hot chili pepper.
Done. We have the biggest Vietnamese Banh Mi Sub which I had never seen in my life.
I called it “con thuyen/boat/con thuyền.” It should have a better name, right? Let’s see which one fits with it, Banh Mi Boat, Banh Mi Cha Boat, Banh Mi Sub Boat… I don’t know. My head cannot create anything now. How about, let me get ideas from my niece and nephews, then I will pick the right one. Nah, that is not a great idea. You know. Anyway, I will add it when I get the right one.
If you can hold and eat the whole sub, then go head. If you think you cannot, then cut them up, to the size you want.
Time to wrap them up for later. You can store them in the refrigerator. That’s fine. There is no problem with that. I did that. I tested on storing one of them overnight, actually next day/24 hours, it tasted fine.
With that amount of ingredients, you can make more than two large subs.
Here is another one.
If you don’t like to eat pork skin, you can get one “thit nguoi” without skin. To me, the one wrapped with skin somehow tastes better than none-skin wrapping. I have no problem with eating with the wrap-on skin; however, a majority of kids born in the US don’t like much. You can trim them out and eat them alone later.
Yeah, there was a lack of Banh Mi pickles (radish and carrot pickles). That’s fine eating without them. For a better close taste to the majority street food in South Vietnam, you can add some pickles.
How much does it cost?
- I will find the receipt and add the total later. It cost less than $40 which is $15 cha, $9 thit nguoi, $6 2-bread…
Em ôm nguyên con thuyền… [PICTURES]