If the Filipino’s can match any ulam with rice, the Italian’s can top up their pasta with any sauce, the Mexicans can wrap any stuff with their tacos then the Vietnamese can also fill their baguettes with basically anything. The only rule for it to be a banh mi is to use this Vietnamese style baguette then fill it with one or more meats, accompanied by vegetables and served with condiments.
There are many Banh Mi varieties out there, the common ones are Bánh mì thịt (meat), Bánh mì thịt nguội (cold cuts), Bánh mì chà bông (pork floss), Bánh mì xíu mại (meatball), Bánh mì gà nướng(grilled chicken) and Bánh mì pa-tê (pate) to name some but the varieties are endless and it’s all up to your imagination. Today I am playing with that imagination as I was drooling over the thought of some fork tender, juicy pork belly with some crispy skin so I will be using that on my Banh Mi today, and to equalize the richness of that fat is that I will be serving it with some sweet and tangy Mango Salsa, sweet chilli sauce, pickled red onions and some mayonnaise and to make it a bit healthy I will be adding some mesclun greens.
How about you, if you are to make your own Banh Mi creation what would you fill it up?
In a small bowl combine all Pickled Red Onions ingredients, set aside and let it pickle for 15 minutes.
Prepare your Banh Mi, slice baguettes in half lengthwise then lightly toast baguettes in oven.
On each baguette, place a nice spoonful of mayonnaise at the bottom, top it with mesclun, then with 2 lechon kawali slices, two tbsp of mango salsa, some pickled red onions then serve with sweet chilli sauce.
Cook time does not include lechon kawali or roast pork belly, please refer to cooking times of this ingredient separately