Pork Terrine Baguette

COMPLIMENTARY RECIPE

“Baguettes are one of many great things the French introduced to Vietnam. However, Vietnamese have adapted the French baguette and made it their own, making it more fluffy, airy and with a crispier finish. This allows us to add a variety of fillings to them, or to dip them in curries or slow-cooked stews, soaking up all the sauce.” - Chef Luke Nguyen

SERVES 6

INGREDIENTS

1 large banana leaf
1 tablespoon sea salt
1kg pork leg meat, finely minced
2 ½ tablespoons fish sauce
6 crisp Vietnamese baguettes
2 Lebanese cucumbers, sliced lengthways
12-18 sprigs coriander
6 spring onions, cut into 5 cm lengths
2 small red chillies, sliced
light soy sauce, for seasoning

METHOD

Soak the banana leaf in warm water for 5 minutes.

Meanwhile, fry the salt in a dry wok over medium heat for a few minutes, until aromatic.

Place the pork, fish sauce and salt in a food processor, then pulse to a very fine paste.

Dry the banana leaf and use it to line a 10 cm x 20 cm loaf tin, leaving plenty of leaf overhanging each edge of the tin. Spread the pork paste along the centre of the tin, then firmly fold the banana leaf edges over to enclose the pork and form a tight parcel. Secure the parcel with kitchen string.

Bring a large saucepan of salted water to a simmer. Add the tin with the banana leaf parcel and simmer for 1 hour. Remove from the water and allow to cool.

Remove the banana leaf parcel from the tin. Unfold the banana leaf and turn the terrine out onto a chopping board. Cut into slices about 1 cm thick.

To assemble the rolls, cut the baguettes lengthways along one side, but not all the way through. Divide the pork, cucumber, coriander, spring onion and chilli among the rolls. Season with a splash of soy sauce and a pinch of sea salt and freshly ground black pepper. Serve immediately.