Pork Bánh Mì High Protein Smash
Recipe from Mob - delicious, healthy midweek cooking · original post · full recipe on mob.co.uk
A high protein smash twist on my favourite sandwich in the world - the bánh mì. Caramelised lemongrass pork mixed with pickled carrot, daikon and pâté in smash form.
Ingredients
- sweet potato160 g
- lemongrass stalks4 ea
- red chillies4 ea
- garlic cloves4 ea
- fish sauce60 ml
- soy sauce20 ml
- honey15 g
- carrots200 g
- daikon100 g
- rice wine vinegar60 ml
- 5% fat pork mince800 g
- cucumber120 g
- fresh coriander25 g
- chicken liver pâté60 g
- light mayonnaise30 g
- low-calorie cooking oil spray1 ea
- low-calorie bread4 slice
- crispy fried onions — optional5 g
Method
- Heat the oven to 220°C. Chop the sweet potato into medium-sized chunks (this will be used to bind the mix together) tip onto a baking tray and coat with cooking spray. Roast for 25-30 mins, until soft through the middle.
- Finely mince the lemongrass, slice the chillies and mince the garlic. In a small bowl, mix the fish sauce, soy sauce and honey together well.
- Peel the carrots and daikon (you can use radish if you can't find it), then use a peeler to slice them into ribbons before shredding into thin strips with a sharp knife. Toss in a bowl with the rice wine vinegar and a pinch of salt, then set aside to pickle for at least 15 mins.
- In a non-stick frying pan add a spray of olive oil, once hot add in the pork mince and fry for 5 mins, or until browned. Add the lemongrass, chilli and garlic and cook for 30 secs until aromatic. Pour in the sauce and cook for another 3-4 mins until coated, browned and caramelised.
- Drain the pickled carrot and daikon and squeeze out the excess liquid with a tea towel (or your hands). Halve the cucumber lengthways, scoop out the seeds and dice. Roughly chop the coriander.
- In the large bowl, combine the cooked pork, roasted sweet potato, pickled carrot and daikon, cucumber, coriander, pâté and mayo. Add a squeeze of lime, before using a pizza cutter to chop everything together until nicely smashed and mixed. Season with salt and black pepper to taste.
- Toast the bread and divide the smash evenly across each slice. Use a low-calorie bread to keep the calories down, and if you'd like it a little more indulgent, feel free to use more pâté and mayo. Finish with a sprinkle of the optional crispy onions, if you like.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
Prawn Bánh Mì High Protein Smash
- 600 g Raw prawns instead of 5% fat pork mince
- Leave out the chicken liver pâté
Roughly chop the prawns and fry for 2 to 3 minutes until just pink, then add the aromatics and sauce for only 1 to 2 minutes so they stay tender.
Vegetarian
Tofu Bánh Mì High Protein Smash
- 600 g Firm tofu instead of 5% fat pork mince
- 45 ml Light soy sauce instead of fish sauce
- 60 g Mushroom pâté instead of chicken liver pâté
Press and crumble the tofu, then fry it for 8 to 10 minutes until golden and dry before adding the aromatics; the sauce then needs only 2 minutes to glaze.
Dairy-free
- Leave out the chicken liver pâté
Leave out the pâté and add a little extra mayonnaise if you like; check the bread is dairy-free.
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- sweet potato · 160 g
- lemongrass stalks · 4 items
- red chillies · 4 items
- garlic cloves · 4 items
- fish sauce · 60 ml
- soy sauce · 20 ml
- honey · 15 g
- carrots · 200 g
- daikon · 100 g
- rice wine vinegar · 60 ml
- 5% fat pork mince · 800 g
- cucumber · 120 g
- fresh coriander · 25 g
- chicken liver pâté · 60 g
- light mayonnaise · 30 g
- low-calorie cooking oil spray · 1 item
- low-calorie bread · 4 slice
- crispy fried onions · 5 g