Saturday, 19 October 2013

Gluten Free Banh Mi

The Vietnamese baguette. Choc full of lovely stuff. Its all good. Just being able to have a baguette is good in itself, not that many places do gluten free baguettes. But, Sainsburys do a proper good one! All it requires is about 5 minutes in oven and its good to go, its light and fluffy on the inside and crunchy on the outside, tastes good too. 

Vietnamese seems to have become more popular in the last few years, or perhaps I have just become more aware of it. Having been lucky enough to travel around Vietnam for a few weeks a couple of years ago, eating amazing food, seeing amazing things, its always nice to try and recreate food memories in the kitchen or have other people do it for you in restaurants. What I like about Western recreations of Vietnamese food is that they seem more authentic and healthier than Chinese-Western food. By my unscientific, uneducated estimation anyway. 

This is adapted  from the Street Food Revolution book and this recipe is one ofBanh Mi 11's popular baguettes. 
BBQ Pork Gluten Free Banh Mi.

BBQ Pork Gluten Free Banh Mi
Serves 1 for a substantial lunch

The Ingredients
2 tbsp xylitol 
50ml hot water 
4 slices ham cut length ways (or tear up left over pork if you have it)
1small onion chopped
2 small spring onions chopped
1 minced garlic cloves
1 tablespoon fish sauce 
Salt & pepper 
Small chunk of cucumber deseeded and sliced 
Few sprigs coriander 
Gluten free baguette

The Method
Heat up a saucepan - make sure it is dry before adding the xylitol. 

Stir in a circular motion until it is light brown. Add the water and stir for about 20 seconds before taking it off the heat. 

In a bowl combine the onion, spring onion, ham, garlic, fish sauce, salt & pepper and then pour over the caramel. Mix well and leave in the fridge for 30 minutes. 

Soak two wooden skewers in water. 

Preheat the oven on 190C for the baguette. 

Prepare the skewer by adding the onion, spring onion, and rolled up ham. 

Preheat a griddle pan with a little oil. 

Add the baguette to the oven and the skewers to the griddle

Bake the baguette for 5-6 minutes, take out and allow to cool. 

Keep turn the skewers over to cook both sides. 

Once the baguette has cooled down a little, cut in half and cut open. Spread the pate & mayo on the bread. Add the coriander and cucumber.

Once the skewers are cooked to your liking, take all the goodies for the skewers on to a plate.

Fill your baguette to the brim with tasty stuff and enjoy a hearty Banh Mi lunch!

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