A sardine twist on the classic Bahn Mi sandwich, the epitome of East-meets-West (the French influence on Vietnamese cuisine). In this version, the baguette bread is slathered with mayo, covered in sardines simmered in a flavorful tomato sauce, topped with cucumber and fresh cilantro and then served in its delicious symphony of flavors and contrasting textures.
Recipe source: Vietworld Kitchen.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Caribbean chicken with spring onion sauce.
Five years ago: Sweet and sour chicken stir-fry (Chinese-American).
Six years ago: Casa Dragones Guacamole (Mexican) (raw vegan).
Seven years ago: Green pasta with red peppers and wild duck ham.
Eight years ago: Aubergine and zucchini pizza, Marinated pork chops with balsamico glaze and Pasta peperonata (Bell pepper rigatoni) (Italian).
Ingredients (serves 4):
- 4 large sardines (1 pound or 450 g total), gutted and cleaned
- 1 tablespoon oil
- 1/3 to 1/2 cup chopped yellow onion or shallot
- 2 cloves garlic, minced
- 1 can (400 g) whole peeled tomatoes (1 1/2 cups with juice) canned peeled tomato
- 1 or 2 Thai or Serrano chile, split lengthwise
- 1 tablespoon fish sauce
- Salt
- 1/2 teaspoon light brown sugar or light palm sugar
- A bit of water
- Lime wedges
For assembling the bahn mi sandwiches:
- 4 mini baguettes
- 1/2 of a large cucumber
- 1 bunch of fresh cilantro
- 4-6 tablespoons mayo (preferably Asian mayo)
- 4 dashes of Maggi Seasoning sauce (or Worcestershire)
For the sardine tomato sauce:
Chop the heads off the fish. Then use scissors and/or a knife to remove the fins. Cut each fish into large bites. Rinse the fish well, making sure the belly is clean. Pat dry and set aside.
Heat the oil over medium heat in a low saucepan. Add the onion and cook, stirring, for 4 to 5 minutes until soft and fragrant. Add the garlic and cook for about 30 seconds until fragrant.
Add the tomato, chile, fish sauce, pinch of salt, and the sugar. Taste and tweak the flavors for balance of tart, salty, and sweet.
Add the fish, turning the pieces to coat in the tomato. Add enough water to just cover the sardines. Cover and lower the heat to simmer for 30 minutes. Midway through, turn the fish gently to the other side.
Uncover and simmer until the tomato sauce had reduced to about half of the original volume. Turn off the heat, partially cover, and set aside to cool. Refrigerate overnight before eating. Reheat to enjoy hot or warm. If the sardines are too fishy, add a squirt of lime.
For the bahn mi sandwiches:
Cut the baguette breads lengthwise and spread the mayo over the cut sides. Divide the sardine mixture evenly over the bottom half.
Add a dash of Maggi seasoning sauce (or Worcestershire) to each baguette. Try to sprinkle it evenly.
Top with slices of fresh cucumber and the chopped cilantro.
Fix the top of each baguette over the stuffed bottom half, effectively closing the sandwiches. Cut each baguette in half and serve immediately.
It's done, dig in! :)
No comments:
Post a Comment