Bánh Mì Rice Bowl

Method

1. Make quick đồ chua: cut the carrot and daikon into thin matchsticks, rub with the salt for 5 minutes, rinse and squeeze dry, then soak for at least 15 minutes in the warm water with the sugar and rice vinegar dissolved in it.

   Add in this stepCarrot 80 gDaikon radish 80 gSalt ½ tspSugar (for the pickles) 1½ tbspWarm water 50 mlRice vinegar 50 ml

2. Tear the baguette into 2 cm pieces and toss them with the crouton oil. Put them in a dry 22 cm frying pan and toast over medium heat for 5 min, stirring often, until golden on all sides and crisp when pressed. Set aside.

   Add in this stepBaguette (day-old is fine) ½Oil (for the croutons) 1½ tbsp

   medium heat

3. Finely mince the lemongrass (pale lower part), garlic and shallot. Heat the oil for the pork in a 24 cm pan over medium-high heat, add the pork and cook for 6 min, breaking it into small crumbs with a spatula. When no pink remains and brown bits form on the bottom, turn down to medium heat, add the minced aromatics, fish sauce, sugar and pepper and cook for 1 min 30 sec more, until glossy and sticky.

   Add in this stepOil (for the pork) 1 tbspGround pork 240 gLemongrass stalk 1Garlic cloves 2Shallot (or a little onion) 1Fish sauce 3 tspSugar 1½ tspGround black pepper ½ tsp

   medium-high heat→medium heat

4. Heat the egg oil in a 24 cm frying pan over medium heat, crack in the eggs and fry for 3 min, until the whites are fully set with lacy crisp edges and the yolks still wobble.

   Add in this stepOil (for the eggs) 2 tspEggs 2

   medium heat

5. Stir the sriracha and mayonnaise together in a small bowl. Slice the cucumber into thin half-moons, pick the cilantro and mint leaves, and cut the lime into wedges.

   Add in this stepSriracha 2 tspMayonnaise 2 tbsp

6. Spoon the rice into bowls and arrange the pork, drained pickles and cucumber in separate sections on top. Set a fried egg in the middle, scatter over the croutons and herbs, zigzag with sriracha mayo and add a lime wedge. Squeeze the lime and mix everything together just before eating.

   Add in this stepWarm cooked rice (jasmine is ideal) 360 gCucumber 80 gCilantro 6Mint sprigs 4Lime ½