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Banh Mi With Xo Country Pate and Shaved Pork
PORK FOODSERVICE33Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 baguette (split lengthwise)
- parsnip chips (As needed julienned, fried)
- 7 lb. boneless pork loin roast (skin on)
- kosher salt (As needed)
- black pepper (As needed, freshly ground)
- 4 egg yolks
- 1/4 cup Dijon mustard
- 4 cloves garlic (minced)
- 2 lime zest (and juiced)
- 1/4 cup fish sauce
- 2 cups canola oil
- 2 lb. shiitake (smoked and ground)
- 3/4 cup mushroom powder (shiitake)
- 8 lb. ground pork
- 2 pork liver (ground)
- 4 oz. XO sauce
- 2 heads garlic (minced)
- 1/2 lb. ginger (minced)
- 1 bunch scallions (minced)
- 1 bunch cilantro (minced)
- 1 bunch thai basil (minced)
- 1/2 cup fish sauce
- 1/2 cup extra-virgin olive oil
- kosher salt (As needed)
- black pepper (As needed, freshly ground)
- 1 napa cabbage (julienned)
- 1 lb. radishes (sliced and pickled)
- 1/2 cup cilantro (minced)
- 1/2 cup mint (minced)
- 1/2 cup thai basil (minced)
- 3/4 cup rice vinegar
- 3 Tbsp. red pepper flakes
- 3/4 cup olive oil
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Directions
- Combine egg yolks, mustard and garlic in a food processor.
- Add lime juice and zest, and fish sauce.
- While the machine is running, stream in oil slowly.
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