Banh Mi Bruschetta
Let's put it out there. This is an act of love. BUT, when we did it for our Vietnomnom Cooking Class, it was not only a hit, our prior Vietnamese travellers said it was better than the ultra delicious banh mi I had based it on! SHOCK! But very happy with those reviews! I'll take it!
There are a lot of components to this, but then, that is true of all banh mi and you can also use these components to make actual banh mi. I just thought for the class setting it was kind of fun to pass around a platter of this deliciousness, and so now I plan on doing this for a party sometime.
Take it one recipe at a time and it isn't difficult. Get on it kids. Confuse everyone by serving Banh Mi Bruschetta. A cultural cross over that really works!
Make sure you check out our other Vietnamese recipes and if you want the ebook for our Vietnomnom class, join me now on the Insider Club and get your copy for free.
Chicken Salad with Vietnamese Dressing
Vietnamese Pork Salad with Rice Noodles
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Pork Belly
- 1 Kilo Air Fryer Crispy Pork Belly using Festive Spicy salt as below Recipe
- 2 Tablespoons Festive Spicy Salt Recipe
-
Dressing for pork
- 3 Tablespoons fish sauce
- 3 Tablespoons limes juice only
- 1/4 Teaspoon chilli powder
- 1 Teaspoon coconut sugar
-
The Salad
- 1/4 purple cabbage, shredded
- 1/4 white cabbage, shredded
- Handfuls fresh mint leaves
- Handfuls Vietnamese mint leaves
- Handfuls fresh coriander or cilantro leaves
- 2 spring onions, thinly sliced
- 10 makrut (kaffir) lime leaves de stemmed and sliced thinly
-
To Serve
- 2 French baguette ready to go (or use purchased baguette) Recipe
- Chilli Jam to taste Recipe
- Easy Thermomix mayonnaise to taste Recipe
- Vietnamese Pate to taste Recipe
- Vietnamese Cucumber Pickle to taste Recipe
Do
- 1
If you are making the baguettes, make them the same day as you will serve these. You can premake the Vietnamese Pâté up to 3 weeks in advance.
- 2
To cook the pork belly, Score pork belly very well without cutting through the fat layer completely. Place pork belly onto the rack that fits in the airfryer and place into a sink. Pour over boiling water, allowing it to drain away. Pat dry with paper towel.
- 3
Rub skin with Festive Spicy Salt and EVOO, finishing off with extra salt.
- 4
Place pork belly into the Air Fryer and cook for 25-30 minutes at 200°C. Check and add a few minutes if needed.
- 5
Remove crackle and cut into bite sized pieces. Make sure you reserve some of the rendered fat for the Vietnamese Pâté if you are making it.
- 6
To make the dressing, combine all ingredients in a small bowl. Pour over the cooked pork and set aside until ready to assemble. Refrigerate if need be.
- 7
To make the salad, combine all ingredients in a bowl and toss to combine.
- 8
To assemble your Mini Banh Mi, slice baguettes and spread pate onto each piece. Top with dressed salad, pork and crackle. Top with coriander leaves and fresh chilli if desired. You can also add more Chilli Jam if you like it hot!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
