Pork Bánh Mì High Protein Smash

Name: Pork Bánh Mì High Protein Smash
Total time: 45 min
Yield: 4 servings
Ingredients: 160 g sweet potato; 4 ea lemongrass stalks; 4 ea red chillies; 4 ea garlic cloves; 60 ml fish sauce; 20 ml soy sauce; 15 g honey; 200 g carrots; 100 g daikon; 60 ml rice wine vinegar; 800 g 5% fat pork mince; 120 g cucumber; 25 g fresh coriander; 60 g chicken liver pâté; 30 g light mayonnaise; 1 ea low-calorie cooking oil spray; 4 slice low-calorie bread; 5 g crispy fried onions

Recipe from Mob - delicious, healthy midweek cooking · original post · full recipe on mob.co.uk

A high protein smash twist on my favourite sandwich in the world - the bánh mì. Caramelised lemongrass pork mixed with pickled carrot, daikon and pâté in smash form.

Serves 4 45 min

PorkAsian

Ingredients

sweet potato160 g
lemongrass stalks4 ea
red chillies4 ea
garlic cloves4 ea
fish sauce60 ml
soy sauce20 ml
honey15 g
carrots200 g
daikon100 g
rice wine vinegar60 ml
5% fat pork mince800 g
cucumber120 g
fresh coriander25 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
Prawn Bánh Mì High Protein Smash
- 600 g Raw prawns instead of 5% fat pork mince
- Leave out the chicken liver pâté
Roughly chop the prawns and fry for 2 to 3 minutes until just pink, then add the aromatics and sauce for only 1 to 2 minutes so they stay tender.
Vegetarian
Tofu Bánh Mì High Protein Smash
- 600 g Firm tofu instead of 5% fat pork mince
- 45 ml Light soy sauce instead of fish sauce
- 60 g Mushroom pâté instead of chicken liver pâté
Press and crumble the tofu, then fry it for 8 to 10 minutes until golden and dry before adding the aromatics; the sauce then needs only 2 minutes to glaze.
Dairy-free
- Leave out the chicken liver pâté
Leave out the pâté and add a little extra mayonnaise if you like; check the bread is dairy-free.

Swaps are suggestions — check labels if you are cooking for an allergy.

Watch it on Instagram

What it costs, and where to buy it

Shops to compare

We couldn’t price enough of this recipe to say what it costs yet.

Not priced

sweet potato · 160 g
lemongrass stalks · 4 items
red chillies · 4 items
garlic cloves · 4 items
fish sauce · 60 ml
soy sauce · 20 ml
honey · 15 g
carrots · 200 g
daikon · 100 g
rice wine vinegar · 60 ml
5% fat pork mince · 800 g
cucumber · 120 g
fresh coriander · 25 g
chicken liver pâté · 60 g
light mayonnaise · 30 g
low-calorie cooking oil spray · 1 item
low-calorie bread · 4 slice
crispy fried onions · 5 g

Method

Heat the oven to 220°C. Chop the sweet potato into medium-sized chunks (this will be used to bind the mix together) tip onto a baking tray and coat with cooking spray. Roast for 25-30 mins, until soft through the middle.
Finely mince the lemongrass, slice the chillies and mince the garlic. In a small bowl, mix the fish sauce, soy sauce and honey together well.
Peel the carrots and daikon (you can use radish if you can't find it), then use a peeler to slice them into ribbons before shredding into thin strips with a sharp knife. Toss in a bowl with the rice wine vinegar and a pinch of salt, then set aside to pickle for at least 15 mins.
In a non-stick frying pan add a spray of olive oil, once hot add in the pork mince and fry for 5 mins, or until browned. Add the lemongrass, chilli and garlic and cook for 30 secs until aromatic. Pour in the sauce and cook for another 3-4 mins until coated, browned and caramelised.
Drain the pickled carrot and daikon and squeeze out the excess liquid with a tea towel (or your hands). Halve the cucumber lengthways, scoop out the seeds and dice. Roughly chop the coriander.
In the large bowl, combine the cooked pork, roasted sweet potato, pickled carrot and daikon, cucumber, coriander, pâté and mayo. Add a squeeze of lime, before using a pizza cutter to chop everything together until nicely smashed and mixed. Season with salt and black pepper to taste.
Toast the bread and divide the smash evenly across each slice. Use a low-calorie bread to keep the calories down, and if you'd like it a little more indulgent, feel free to use more pâté and mayo. Finish with a sprinkle of the optional crispy onions, if you like.