Asado Negro Bánh Mì (Venezuelan × Vietnamese)

Method

1. Start with the pickles. Cut the carrot and radish into thin 5 cm matchsticks, put them in a bowl with the vinegar, sugar and half the salt, toss until the sugar dissolves and leave for 30 min, until the vegetables turn bendy and sweet-sour.

   Add in this stepCarrot 1Daikon radish 100 gRice vinegar 3 tbspWhite sugar 1½ tbspSalt 0.4 tsp

2. Cut the brisket into 4 cm chunks and pat dry. Melt the oil and sugar in a 18 cm pot on medium heat without stirring; when it is dark coffee brown, carefully add the beef (it may spit). Turn the chunks for 7 min in total, until every side is coated dark brown.

   Add in this stepVegetable oil 1 tbspPapelón or dark brown sugar 40 gBeef brisket (one piece) 350 g

   medium heat

3. Add the sliced onion and chopped garlic and cook on medium heat for 3 min, until soft.

   Add in this stepOnion ½Garlic cloves 3

   medium heat

4. Add the stock, Worcestershire sauce, fish sauce, star anise and the remaining salt, bring to a boil on high heat, then cover, turn down to low heat and simmer for 1 h 25 min, until the beef falls apart when pressed with a fork. Add a splash of water if it gets too dry.

   Add in this stepBeef stock 350 mlWorcestershire sauce 1½ tbspFish sauce 1 tspStar anise 1Salt 0.4 tsp

   high heat→low heat

5. Remove the star anise and shred the beef with two forks. Cook uncovered on medium-high heat for 6 min, stirring, until the liquid turns sticky and clings to the meat.

   medium-high heat

6. Mix the mayonnaise and sriracha. Warm the baguette pieces in the oven preheated to 200 °C for 4 min, until the crust crackles. Split them lengthwise, leaving one side attached.

   Add in this stepMayonnaise 3 tbspSriracha 2 tspBaguette (20 cm pieces) 2

   oven

7. Cut the cucumber into long sticks and thinly slice the chilli. Spread the bread with sriracha mayo, then fill with the warm beef, the well-drained pickles, cucumber, cilantro and chilli. Serve straight away.

   Add in this stepCucumber ½Fresh cilantro 10 gRed chilli 1