Banh mi, the iconic Vietnamese sandwich, owes much of its deliciousness to the flavorful and often-spicy Thịt Đỏ, its signature cold cut. This isn't your typical deli meat; Thịt Đỏ boasts a unique, complex taste profile built on a foundation of ground pork, meticulously seasoned and often featuring a subtle sweetness balanced by savory notes. The vibrant red color comes from the addition of fish sauce and spices, creating a visually appealing and incredibly flavorful component of this beloved sandwich. Understanding how to make authentic Thịt Đỏ is key to crafting a truly exceptional banh mi at home.
This guide will walk you through each step of making your own delicious Vietnamese cold cut, ensuring you achieve the perfect balance of flavors and textures. From preparing the pork to mastering the crucial seasoning and cooking process, we'll cover everything needed to create Thịt Đỏ worthy of the best banh mi. Get ready to embark on a culinary journey that will elevate your sandwich-making skills to a whole new level.
Tools Needed
- Knife
- Cotton rope
- Pot
- Paper towels
Ingredients
- Pork belly (or shoulder meat)
- Salt: ½ teaspoon
- Soy sauce: 1 ½ tablespoons
- Oyster sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Pepper: ½ teaspoon
- Onion powder: 1 teaspoon
- Garlic powder: 2 teaspoons
- Saffron: ⅓ teaspoon
- Char siu powder: ½ tablespoon
- Mai Que Lo wine (or cooking wine/white wine): 1 tablespoon
- Coconut water: 600ml
- Water: 500ml
- Ginger: 2 small pieces
- Purple onion: 80g
- Garlic: 15g
- Cinnamon, star anise, cardamom, peppercorns
- Food coloring (red and orange)
- Green onions
- Fried onions
- Butter
- Bò Lá Lốt (optional)
- Pickles
- Chili
- Cornstarch: ⅔ tablespoon
Step-by-Step Instructions
Step 1. Prepare and Marinate the Pork
- Choose pork belly or shoulder meat. If using pork belly, pre-cut into a 25cm x 30cm rectangle.
- Soak the meat in a mixture of salt, alcohol, and vinegar for 20 minutes, then rinse and pat dry.
- Score the meat with parallel lines about 1-1.5cm deep to help with marinade absorption.
- Trim excess fat from one side of the meat to make rolling easier.
- Mix the marinade ingredients (salt, soy sauce, oyster sauce, sugar, pepper, onion powder, garlic powder, saffron, char siu powder, Mai Que Lo wine).
- Rub the marinade evenly onto the meat, ensuring it gets into the scored lines.
- Marinate the meat for 6-8 hours (or 1-2 hours if pressed for time) in the refrigerator.
Step 2. Cook the Pork
- Tie the meat tightly using cotton rope, similar to tying Banh Tet.
- Boil the meat in a pot with coconut water, water, salt, ginger, purple onion, garlic, roasted spices, char siu powder, and food coloring.
- Simmer over low heat for 1 hour and 3 minutes, turning the meat every 15 minutes.
Step 3. Prepare the Sauce
- Reduce the cooking broth by simmering until it thickens, then add soy sauce, oyster sauce, and MSG.
- Thicken the sauce with a cornstarch slurry.
- Stir in green onions, fried onions, and pepper.
Step 4. Assemble the Banh Mi
- Slice the meat and serve it on bread with butter, bò lá lốt, pickles, onions, cilantro, chili, and the prepared sauce.
Read more: Vietnamese Cold Cuts (Thịt Nguội): Authentic Banh Mi Recipe
Tips
- Using pork belly results in more flavorful and visually appealing meat.
- The longer the marinating time, the more flavorful the meat will be.
- Adjust the sweetness of the sauce to your preference.
- The tight rolling and tying help retain moisture and sweetness in the meat.
Nutrition
- Calories: approximately 600-800
- Fat: 40-60gg
- Carbs: 20-30gg
- Protein: 40-50gg
FAQs
1. Can I use ground beef instead of pork for Thịt Đỏ?
While traditionally pork is used, ground beef can be substituted. However, the flavor will be quite different, lacking the characteristic richness of pork.
2. How long can I store homemade Thịt Đỏ?
Store leftover Thịt Đỏ in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it for up to 3 months.
3. What if my Thịt Đỏ is too dry after cooking?
Add a tablespoon or two of oil or some rendered pork fat during cooking, or consider adding a little more water or broth to the pan to increase moisture.
Making your own Thịt Đỏ elevates your banh mi experience from good to exceptional, offering a depth of flavor you won't find in store-bought versions. Now that you've mastered this recipe, experiment with different spice levels and additions to personalize your perfect cold cut. Enjoy the delicious rewards of your homemade Vietnamese cold cut in your next, unforgettable banh mi!