Banh Mi with Coconut Cream Topping - Mekong Delta Style

Steps

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1. 1
   Pour 250g of canned coconut cream into a pot and add sugar, seasoning cubes, and fish sauce. Mix well to blend the flavors.
   ▶ ≈0:21
2. 2
   Mix rice flour with water in a separate bowl until smooth, then pour into the coconut cream mixture and stir until it reaches a thicker consistency.
   ▶ ≈1:04
3. 3
   Stir in the chopped green onion and turn off the heat. Mix until well combined.
   ▶ ≈1:23
4. 4
   Heat oil in a wok, then stir-fry the thinly sliced purple onion until golden and fragrant.
   ▶ ≈1:43
5. 5
   Add the ground dried shrimp and ground pork to the pan. Stir-fry continuously until the meat is cooked through and crumbly.
   ▶ ≈1:49
6. 6
   Season with soy sauce, sugar, and black pepper. Continue stir-frying on high heat until the meat is fully cooked and fragrant.
   ▶ ≈2:03
7. 7
   Split the baguette lengthwise and spread the coconut cream sauce on the cut surface.
   ▶ ≈2:24
8. 8
   Top the coconut sauce with the pork and shrimp mixture, distributing it evenly across the bread.
   ▶ ≈2:30