Fish Cake Sandwich - Bánh Mì Chả Cá Thu

Steps

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1. 1
   Mince 100g scallion and 100g carrot into small pieces.
   ≈1:17
2. 2
   Score the top of 200g tomato with an X, blanch in boiling water for 5 minutes, then peel, remove seeds, and chop.
   ≈1:24
3. 3
   Heat a little oil in a pan, sauté shallot and garlic, then add tomato, scallion, and carrot, and stir well.
   ≈1:34
4. 4
   Season with 1/3 tsp salt, 1 tbsp fish sauce, 1/2 tsp seasoning powder, and 1 tsp sugar, stir well. Cover and simmer over low heat for about 15 minutes until tender.
   ≈1:54
5. 5
   Add 200ml water and bring to a boil. Blend the mixture until smooth.
   ≈2:07
6. 6
   Separate 1 egg yolk and season with salt and pepper. Whisk while gradually adding 100ml oil drop by drop to emulsify into mayonnaise.
   ≈2:22
7. 7
   For food safety, briefly warm the egg mixture over hot water to pasteurize.
   ≈2:44
8. 8
   Shred the cabbage finely and mix with the mayonnaise.
   ≈2:50
9. 9
   Slice the raw mackerel fish cake into thin slices.
   ≈2:57
10. 10
    Split the baguette lengthwise and arrange on a serving board. Drizzle generously with the sauce on the bottom.
    ≈3:26
11. 11
    Layer the cabbage mayonnaise mixture and scatter with fresh herbs.
    ≈3:26
12. 12
    Top with sliced mackerel fish cake, brush with Hoi An chili paste, and garnish with fresh chili slices.
    ≈3:36