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Vine Me ｜ Koh Kentetsu Kitchen [Cooking Researcher Koh Kentetsu Official Channel]'s Recipe Transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

baguette : 1/2
Pork booth meat : 180g
Sliced butter, coriander and cucumber : Each as appropriate
(A) Grated garlic : 1 piece
(A) Sake, oyster sauce, sesame oil : 1 teaspoon each
(A) Soy sauce : 1 tablespoon
(A) Granulated sugar : 2 tsp
(B) Radish : 100g
(B) Carrot : 40g
(B) Granulated sugar : 1 tablespoon
(B) Vinegar : 2 tablespoons
(B) Salt : 1/3 teaspoon

Time required

30minutes

Procedure

1) Cut vegetables 01:30
Cut the carrots into thin slices diagonally and cut into julienne. Cut the radish into thin slices and julienne. Put in the bowl.
2) Knead with sugar 02:34
Sprinkle the amount of granulated sugar in (B) on carrots and radishes and knead. Squeeze it by hand to drain it well.
3) Seasoning 03:16
Season carrots and radishes with (B) vinegar and salt.
4) Season the pork booth meat 03:39
Add the seasoning (A) to the pork booth meat and season it well.
5) Fry pork booth meat 04:45
Heat the frying pan and fry the pork booth meat.
6) Sand 05:58
Make a notch in the baguette and apply butter on the inside. Completed with cucumber, sardine, and char siu.

Point

・ Vietnamese street-style recipe for two voluminous sandwiches "Binh Me".
・ The point is the easy-to-use char siu.
・ Fry the pork booth meat lightly at first, and when it is cooked, bake it and brown it.
・ The baguette should be cut diagonally.
・ If you like, you can put coriander, chili sauce or nam pla.