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发表于 2014-11-8 18:47
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此文章由 lili098 原创或转贴，不代表本站立场和观点，版权归 oursteps.com.au 和作者 lili098 所有！转贴必须注明作者、出处和本声明，并保持内容完整
以下详细教怎么做那2种酱和酸萝卜:
http://saucygander.wordpress.com/201
3/01/18/banh-mi-for-you-and-me-1/
Here are the recipes for three components of bánh mì: mayonnaise, pâté, and pickles.
Mayonnaise
(This is a classic mayonnaise recipe, found in many places including on taste.com.au.)
Ingredients
2 medium sized egg yolks
2 tbsp fresh lemon juice
Pinch of salt
250ml mild flavoured olive oil (or 150ml olive oil and 100ml vegetable oil)
Freshly ground white pepper (this time, I used pink pepper instead, which gave the mayonnaise an interesting, lightly speckled look)
Method
1. Place the egg yolks, 1 tbsp lemon juice and a pinch of salt in the food processor and pulse until the mixture is mixed together. I found the egg yolk tended to splash everywhere, but it all came together in the end.
2. If you can, slowly add the oil while the food processor’s motor is running. Or, if you use a stick blender (like me), slowly add small amounts of oil, and blend well each time. Note: the key to mayonnaise is to add oil slowly to the egg yolks and lemon juice. I started by adding a teaspoonful of oil each time and whizzing until well combined. As the mixture grew in volume, I added a tablespoonful or more of oil each time. Watching the egg yolk become creamy mayonnaise was like magic.
3. Taste and season to taste with extra lemon juice, salt and pepper. Transfer to an airtight container and cover. Refrigerate and use – ours were gone in a few days, so it should keep for about a week.

Pâté
(Adapted from Indochine, by Luke Nguyen)
The Vietnamese obsession with pork is reflected in their use of pork liver in pâté. This probably resulted in a stronger flavoured pâté. If you prefer a milder flavour, just use chicken liver instead of a mixture of pork and chicken liver.
Ingredients
200g each pork and chicken livers
100g butter
100g minced pork
2 red shallots, finely chopped
2 garlic cloves, finely chopped
2 tbsp brandy
4 tbsp double cream (whipping cream)
1 tsp sugar
2 tsp salt
1/2 tsp ground white pepper
Method
1. Clean the livers of fat and sinew. Cut the pork liver into pieces to match the size of the chicken livers. Wash the livers under cold water, rinse well, pat dry with paper towels.
2. Heat 2 tsp of butter in a frying pan over medium heat (use a pan large enough to fit half of the livers in a single layer). When the butter starts to foam, add half of the livers and fry for 1-2 minutes until just browned. Then, turn the livers over and brown the other side. Make sure the livers remain pink in the middle (they should be slightly soft, mostly firm to the touch when prodded with chopsticks).
3. Remove the cooked livers. Repeat with the second half of the livers.
4. Heat 1 tbsp of butter in the pan over low-medium heat, and gently cook the pork mince for about 2 minutes until just cooked through but not browned. Remove from the pan. Heat another tbsp of butter in the pan, and pan-fry the shallots and garlic until they are very soft and just caramelised.
5. Increase the heat to medium-high. Return the livers and pork mince to the pan. Pour over some brandy, and ignite the alcohol (this step is optional, I did not set the brandy on fire, used a little less brandy, and the taste was fine).
6. Cool slightly. Pour the pork mixture into a food processor and process until smooth. Add the remaining butter and cream, and process again until smooth.
7. Season with sugar, salt, pepper to taste. Refrigerate for 2 hours or until set. Before serving, bring the pâté back to room temperature.

Pickled onion, carrots, daikon
(This is adapted from a few sources including the website, Battle of the Banh Mi)
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