“This is an Austrocised version of a Vietnamese bánh mì sandwich with leftover venison from the weekend barbecue. It uses ingredients that would never be used in Vietnamese cuisine, such as sour cream (dairy products are never used in Southeast Asian cuisine) and horseradish, which I think goes really well with it. The combination of sour cream, ginger, the hotness of horseradish and fish sauce… I find it intoxicatingly good. But you’ll have to decide.”
– Severin Corti, restaurant critic, Vienna
Serves 4
INGREDIENTS
500g grilled venison leg
2 baguettes à l’ancienne
200g sour cream
6tsp fish sauce
1 organic lime, juiced
3tsp freshly grated horseradish
1tsp fresh ginger, grated
1tsp brown sugar
2 carrots, sliced lengthwise with a peeler
1 cucumber, sliced lengthwise with a peeler
3 spring onions
1 bunch coriander
1 bunch holy basil
1 red chilli, sliced
METHOD
Preheat the oven to 200C. Crisp up the baguettes for 7-8 minutes.
Meanwhile combine the sour cream, horseradish, grated ginger, lime zest, sugar and fish sauce to form a sauce. Slice the venison thinly. Mix the slices of carrot with the lime juice.
Build the sandwich by spreading the sauce over both sides of the baguette. Alternate cucumber and carrot slices, sliced spring onions, venison and plenty of herbs. Top with chilli to taste, cover and indulge.
