Austrian Inspired Banh MÍ

Hey there, food enthusiasts! Today, we're embarking on a culinary journey that combines the rich traditions of Austria with the vibrant flavors of Vietnam. Get ready to tantalize your taste buds with a one-of-a-kind fusion creation: the Austrian-Inspired Banh Mi!

In this mouthwatering adventure, we'll be crafting a delectable sandwich that harmoniously marries the heartiness of Austrian ingredients like liver dumplings and blood sausage with the zesty freshness of Vietnamese banh mi. But that's not all – we're taking this flavor fusion to the next level with a homemade chive mayonnaise, a vibrant carrot and kohlrabi pickle, and a kick of fresh horseradish.

So, whether you're a fan of Austrian cuisine or you can't resist the bold flavors of banh mi, you're in for a treat! Join us as we create a symphony of flavors and cultures in every bite of our Austrian-Inspired Banh Mi. Stay tuned for this unforgettable culinary experience!

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Austrian Inspired Banh Mì

Author: Traditional, but not

Hey there, food enthusiasts! Today, we're embarking on a culinary journey that combines the rich traditions of Austria with the vibrant flavors of Vietnam. Get ready to tantalize your taste buds with a one-of-a-kind fusion creation: the Austrian-Inspired Banh Mi!In this mouthwatering adventure, we'll be crafting a delectable sandwich that harmoniously marries the heartiness of Austrian ingredients like liver dumplings and blood sausage with the zesty freshness of Vietnamese banh mi. But that's not all – we're taking this flavor fusion to the next level with a homemade chive mayonnaise, a vibrant carrot and kohlrabi pickle, and a kick of fresh horseradish.So, whether you're a fan of Austrian cuisine or you can't resist the bold flavors of banh mi, you're in for a treat! Join us as we create a symphony of flavors and cultures in every bite of our Austrian-Inspired Banh Mi. Stay tuned for this unforgettable culinary experience!

Ingredients

Liver Dumplings (Leberknödel)

• 250 g mince pork or beef liver
• 130 g fresh bread
• 50 g butter
• 2 eggs
• 1 finely diced onion
• 1 finely diced garlic clove
• 2 tsp chopped parsley
• 1 tsp dried marjoram
• bread crumbs
• salt, pepper

Carrot and Kohlrabi Pickle

• 3 carrots
• 1 Kohlrabi
• rice vinegar equal parts water (150 ml each)
• 1, 5 Tbsp sugar
• 1 Tbsp salt

Chive Mayonaise

• big bunch chives
• 250ml peanut oil (or any neutral oil)
• 1 egg
• 1 tsp dijon mustard
• pinch salt
• juice half a lime

Vietnamese-Style Baguette

• 550 g AP flour
• 43 g fresh yeast
• 350 g warm water
• 10 g salt
• 20 g sugar

Garnish

• cucumber
• parsley leaves
• fresh chilli

Instructions

Liver Dumplings (Leberknödel)

1. Melt butter in a pan, add onions and sauté them till translucent.
2. Add garlic, marjoram and parsley and take it off the heat to cool.
3. Break the bread up in a food processor into very small pieces.
4. Combine liver and breadcrumbs. Then add the onion mixture, eggs, salt and pepper.
5. Cover it and let it rest in the fridge for 30 minutes.
6. If the mixture is too wet after 30 minutes add some bread crumbs.
7. Form small balls.
8. Pour water into a pot with some salt and bring to a steady simmer.
9. Add the dumplings and let them cook for 12 minutes.

Carrot and Kohlrabi Pickle

1. For the pickle julienne equal amounts of carrot and kohlrabi and place in a jar.
2. Combine rice wine vinegar, water, salt and sugar in a pot.
3. Over low heat stir until salt and sugar have dissolved then pour liquid over carrot and daikon.

Chive Mayonaise

1. Roughly chop chive and place into a mini processor with the oil and blend.
2. In a tall sided container add egg, dijon, salt, lime juice and coriander oil.
3. Stick in the immersion blender and while on high speed slowly pull up until everything has emulsified.
4. If the mayo is to thick add a little bit of water and if its to thin add some more oil.

Vietnamese-Style Baguette

1. For the Vietnamese-style baguette add ingredients to a stand mixer with dough hook attachment. Mix on high for 6-8 minutes until dough has formed a ball and clears sides of the bowl. Alternatively you can knead by hand until dough looks similar.
2. Transfer to a bowl and round it into a ball by rotating it and tucking. Cover and allow to ferment at room temperature p for 60 minutes.
3. The dough should have doubled in size. Punch it down to release some gas, then do a strength building fold. Then tuck and round into a ball as you did before, cover, and let ferment on at room temp for another 60 minutes.
4. The dough should have risen a lot again. Flour dough and work surface and divide it into 6 equal pieces (about 173g each). Preshape each piece into a ball. Once preshaped into balls, cover with a damp towel to relax for 15-20 minutes.
5. Shape baguettes and place into a baguette pan. Cover shaped baguettes with damp towel and proof for 45 minutes.
6. Preheat oven to 200 °C and place a pan on the bottom rack. When baguettes are proofed and ready to bake, they should indent when you poke them, then slowly bounce back. Score diagonally across the top of each then spray top of loaves liberally with water then load into preheated oven. Pour boiling water into the pan on bottom rack and close oven door quickly to bake for 30-35 minutes. This is to create more steam. Loaves are done when toasty and golden brown.
7. Brush with melted butter after you take them out.