Thursday , June 13 2024

How to make Saigon-style bread with combo pan


Experience the flavors of Saigon through a bread with combo pan (banh mi chao) recipe, where succulent beef is marinated, paired with black pepper sauce, and complemented by an array of toppings.

This recipe serves about 3 to 4 people, takes approximately 45 minutes to prepare, and provides around 2,890 calories in total.

Ingredients

– 300 grams beef tenderloin

– 200 grams pork chop (opt for lean meat with a bit of fat)

– 150 grams pate

– 150 grams cha lua – pork roll

– 1 packet of sausages

– 3-4 eggs

– 3-4 loaves of bread

– 4 cloves of garlic

– 1 onion

– 1 bunch of coriander

– Spices: Salt, oyster sauce, soy sauce, sugar, stock powder, pepper

– Cooking oil, butter, tapioca starch

Instructions

1. Preparation

– Prepare the beef tenderloin by removing any tendons

– Slice the beef thinly against the grain

– Marinate the slices with a mixture of 1 teaspoon each of oyster sauce, soy sauce, and pepper, along with 1/2 teaspoon each of sugar, stock powder, and a small amount of crushed garlic. Avoid using salt as salt may separate water from the meat during stir-frying, potentially leading to toughness and dryness.

– Add a small quantity of cooking oil and tapioca starch to the marinade helps ensure tenderness during stir-frying. Tapioca starch breaks down muscle fibers for tenderness, while oil retains moisture, preventing toughness

– Mix thoroughly to allow the flavors to absorb

The sliced beef has a vivid red color and is thoroughly marinated with various seasonings. Photo by VnExpress/Bui Thuy

Sliced beef is thoroughly marinated with various seasonings. Photo by VnExpress/Bui Thuy

– Chop the pork chop into large pieces

– Use a meat pounder to tenderize the meat gradually

– Marinate the pork chop with a teaspoon of salt for added flavor. Avoid marinating onions and garlic to prevent potential burning during sautéing

The pork cutlets, after being pounded, achieve a more even thickness in the meat. Photo by VnExpress/Bui Thuy

Pork cutlets after being pounded. Photo by VnExpress/Bui Thuy

– Cut the pork rolls into bite-sized pieces

– Cut the pate into preferred shapes

The dish includes a variety of savory toppings, including eggs, pate, sausages, pork rolls. Photo by VnExpress/Bui Thuy

Eggs, pate, sausages, and pork rolls to serve as toppings. Photo by VnExpress/Bui Thuy

– Peel the onion and slice into thin slices

– Mince garlic and wash coriander

– Prepare a black pepper sauce mixture by combining 3 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 teaspoon of seasoning powder, and 1 teaspoon of crushed roasted fragrant black pepper

– Add a small bowl of filtered water and stir to dissolve the mixture

– Season the sauce to taste

– Enhance the flavor of the black pepper sauce by mixing a small amount of tapioca starch with water and adding it to the mixture. If preparing a larger quantity, adjust the quantity accordingly

The sauce, along with ingredients such as coriander, onions, and butter, plays a significant role in determining the overall flavor of the dish. Photo by VnExpress/Bui Thuy

The black pepper sauce, along with ingredients such as coriander, onions, and butter, plays a significant role in determining the overall flavor of the dish. Photo by VnExpress/Bui Thuy

2. Cooking process

a. Cook the pork chops

– Heat cooking oil and pan-fry the pork chops until one side is lightly browned

– Flip and cook the other side for about 3 minutes

– Remove from the pan and cut into bite-sized pieces using scissors, or keep them intact for a better presentation

The pork chops sizzle to a perfect golden brown. Photo by VnExpress/Bui Thuy

The pork chops sizzle to a golden brown. Photo by VnExpress/Bui Thuy

b. Cook the eggs

– Prepare fried eggs by heating a pan and coating it evenly with cooking oil

– Crack the eggs into the pan, ensure the yolk sits in the center

– Allow the edges of the egg whites to shrink before seasoning with a pinch of salt and pepper

– Sunny side-up eggs are recommended when savoring the breakfast skillet dish

Sunny side-up eggs, with the yolk still runny and intact, create a sunny appearance. Photo by VnExpress/Bui Thuy

Sunny side-up eggs, with the yolk still runny and intact, create a sunny appearance. Photo by VnExpress/Bui Thuy

c. Cook the beef

– Melt the butter, infuse it with the aroma of sautéed garlic

– Swiftly stir-fry the beef over high heat until it is about 60% done. It is better to stir-fry the beef just before eating for optimal flavor.

– Reduce the heat to medium and incorporate the black pepper sauce mixture, stirring thoroughly

– As the sauce undergoes a color transformation and slightly thickens, add the onions, stir-fry until fully cooked

– Adjust the seasoning to suit your taste

The stir-fried beef is generously coated in a dense and flavorful black sauce. Photo by VnExpress/Bui Thuy

The stir-fried beef is coated in a dense black sauce. Photo by VnExpress/Bui Thuy

Heat a cast iron or a pan. Grease it lightly with cooking oil

– Layer in pate, sausage, fried eggs, pork chops, and pork roll

– Place the beef and black pepper sauce mixture onto the pan, and then serve it hot alongside crispy bread

A serving of Southern-style banh mi chao features abundant toppings including fried eggs, pork chops, stir-fried beef, sausages, pate and pork rolls. Photo by VnExpress/Bui Thuy

A serving of southern-style banh mi chao features abundant toppings including fried eggs, pork chops, stir-fried beef, sausages, pate and pork rolls. Photo by VnExpress/Bui Thuy

Finished product

The final product contains hot and succulent beef, combined with sweet and savory black pepper sauce. It is complemented by a rich pate, fragrant pork cutlets, and sunny-side-up eggs.

This recipe belongs to the Hoa people, or Vietnamese of Chinese origin, and is beloved by many people in Saigon. It is observed that in Saigon, people generally favor a sweeter taste, which is why sugar is often added to the sauce.

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