This recipe serves about 3 to 4 people, takes approximately 45 minutes to prepare and provides about 2,890 calories in total.
– 300 grams of filet mignon
– 200 grams of pork chop (choose lean meat with a little fat)
– 150 grams of pasta
– 150 grams cha lua -pork roll
– 1 package of sausages
– 3-4 eggs
– 3-4 loaves
– 4 cloves of garlic
– 1 onion
– 1 bunch of coriander
– Spices: Salt, oyster sauce, soy sauce, sugar, broth, pepper
– Cooking oil, butter, tapioca starch
– Prepare the beef tenderloin by removing any tendons
– Cut the meat into thin slices against the grain
– Marinate the slices with a mixture of 1 teaspoon of oyster sauce, soy sauce and pepper, along with 1/2 teaspoon of sugar, beef broth and a small amount of crushed garlic. Avoid using salt, as salt can separate the water from the meat during braising, which can cause toughness and dryness.
– Add a small amount of cooking oil and tapioca starch to the marinade to ensure tenderness during sautéing. Tapioca starch breaks down muscle fibers for greater softness, while the oil retains moisture, preventing resistance
– Mix well to allow the flavors to be absorbed
The sliced meat is carefully marinated with various spices. Photo by VnExpress/Bui Thuy
– Chop the pork chop into large pieces
– Use a meat grinder to gradually tenderize the meat
– Marinate the pork chop with a teaspoon of salt to add flavor. Avoid marinating onions and garlic to avoid possible burns during sautéing.
Pork chops after pounding. Photo by VnExpress/Bui Thuy
– Cut the pork rolls into small pieces
– Cut the dough into your preferred shapes
Eggs, pâté, sausages and pork rolls to serve as a topping. Photo by VnExpress/Bui Thuy
– Peel the onion and cut into thin slices
– Chop the garlic and wash the coriander
– Prepare a black pepper sauce mixture by combining 3 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 teaspoon of seasoning powder and 1 teaspoon of pepper roasted and crushed fragrant black pepper.
– Add a small bowl of filtered water and stir to dissolve the mixture
– Season the sauce to taste
– Enhance the flavor of black pepper sauce by mixing a small amount of tapioca starch with water and adding it to the mixture. If you prepare a larger quantity, adjust the quantity accordingly.
Black pepper sauce, along with ingredients like coriander, onion, and butter, plays a significant role in determining the overall flavor of the dish. Photo by VnExpress/Bui Thuy
2. Cooking process
he has. Cook the pork chops
– Heat the cooking oil and fry the pork chops until one side is lightly browned
– Flip and cook the other side for about 3 minutes
– Remove from the pan and cut into small pieces with scissors or keep them intact for better presentation
The pork chops are golden brown. Photo by VnExpress/Bui Thuy
B. Cook the eggs
– Prepare fried eggs by heating a frying pan and covering it evenly with cooking oil
– Crack the eggs into the pan, make sure the yolk is in the center
– Allow the edges of the egg whites to shrink before seasoning with a pinch of salt and pepper
– Fried eggs are recommended when enjoying breakfast skillet
Sunny eggs, with the yolk still runny and intact, create a sunny appearance. Photo by VnExpress/Bui Thuy
vs. Cook the meat
– Melt the butter, infuse it with the aroma of sautéed garlic
– Quickly fry the meat over high heat until it is about 60% done. It is best to fry the meat before eating to obtain the ideal flavor.
– Reduce the heat to medium and add the black pepper sauce mixture, stirring well
– As the sauce undergoes a color transformation and thickens a little, add the onion, sauté until completely cooked
– Adjust the seasoning to your liking
The sautéed meat is covered in a thick black sauce. Photo by VnExpress/Bui Thuy
– Heat a cast iron or pan. Lightly grease with cooking oil
– Layer pate, sausage, fried eggs, pork chops and pork rolls
– Place the beef mixture and black pepper sauce in the pan and serve hot along with crusty bread
A slice of southern style banh mi chao features plentiful toppings including fried eggs, pork chops, sautéed beef, sausages, pâté and pork rolls. Photo by VnExpress/Bui Thuy
The final product contains spicy, juicy beef combined with a sweet and savory black pepper sauce. It is complemented by a rich pâté, fragrant pork chops and fried eggs.
This recipe belongs to the Hoa people, or Vietnamese people of Chinese origin, and is loved by many people in Saigon. It is observed that in Saigon people generally prefer a sweeter taste, so sugar is often added to the sauce.