Banh-Mi mania
Eat Plentiful #37
What’s the most restaurants you’ve eaten at in a day?
This week, I accompanied a group who are setting up restaurants in Lisbon and wanted to get a feel of the food scene. We ate at 15 restaurants over 2 days and checked out another 10 : a real food marathon. It was fun, also tiring and mostly very filling. My first food marathon so I had to learn to pace myself, one taste and move on the next plate, it was definitely an experience.
Learnings.
There is lots of average food out there but people don’t go to restaurants for good food only (unlike me).
Seeing badly executed concepts is as valuable as seeing good ones, you learn what not to do.
Staff at restaurants make or ruin your experience, doesn’t matter how good the rest is.
There is something special about the restaurant industry, I find it fascinating, mainly because I love people and food. I do think it is one industry which will always have to be reliant on people. Of course in terms of efficiencies, technology is a great tool which should be used but let’s make sure we keep the dining experience human. It’s not just about the food; it's about the atmosphere, the social interaction, and the overall ambiance that can only be created by human touch.
While everyday life is getting more expensive and restaurants prices are increasing, it's important for us to appreciate the dedication and passion that restaurant owners and staff put into opening a restaurant and keeping it alive. You would be surprised to know how little money is left at in the bank account at the end of the year. The people who are in hospitality do it out of passion, and sometimes they make money, it’s not an easy career.
The month of January is a terrible month for hospitality with everyone doing dry January, recovering from over indulging at Christmas or just not having any money. Make sure to go support your locals spots, they need it.
Today was my first lunch at home after this long week, I thought I would not want to eat anything after eating so much but the opposite has happened, my belly must have stretched. Tried getting back into my usual fasting but I’ve just snacked all morning and for some reason I made this Banh-mi for elevenses.
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Banh-Mi sandwich
My mother (the best chef I know), used to cook Banh-mi’s for us on Wednesdays before going to sports. I always loved the baguette, with the crunchy veg, fragrant herbs and sweet and warm chicken, such a contrast of flavours and textures. The secret to a great dish in my eyes. Everyone can add their own touch to it by substituting the ‘fromage de tête (charcuterie)’ for pork, chicken or sardines.
Ingredients
One large slice of ‘fromage de tête’, only available in French charcuteries, apparently translated as headcheese in English.
Fine slides of a large child
A handful of coriander
A handful of mint
1 pinch of sugar
1 pinch of salt
1 tsp fish sauce
1 carrot in matchsticks
1 baguette, split lengthwise
Maggi sauce, to taste
Siracha to spice things up
Butter for bread
A tbsp of Kewpie mayo (Japanese mayo) or normal mayo
A couple of leaves of baby gem
Instructions
Start with your flash pickle. Put you carrots in a jar and cover with red wine vinegar, fish sauce, a pinch of sugar and a pinch of salt. Let them sit for 5 mins.
Slice bread in lengthwise, butter, and apply mayo generously on one side and a drop of Maggi.
Build the sandwich by laying the baby gem leaves, followed by the carrots, mint leaves then the protein you are using (charcuterie, chicken, pork, or sardines) and add some coriander leaves on top.
Finish off with some Siracha sauce.
If you’re making with chicken/ pork: marinate meat overnight with five spice, soya sauce, honey, fish sauce, minced garlic & ginger. Sear on each side for 3 minutes on high heat, add the remaining the marinade and cook on low heat for 5 mins until it thickens up. It should have a lovely caramel colour. Slice up and layer in sandwich.
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What made me happy this week: discovering my new favourite restaurant in Lisbon Canalha
This was restaurant number 7 of Day 2, not an easy place to have. Although slightly taken aback by the bright lighting after walking in from the darkness of the street, the whole experience was great. Honest and authentic is how I would describe Canalha, the food and the decor. The chef João Rodrigues just spent a year travelling the country doing pop-ups in different regions and he’s brought back with him the best produce Portugal has to offer. His plates are simple and let the ingredients speak for themselves, the staff is friendly and the chef is actually there unlike many other restaurants which open with a big name. If you’re in Lisbon, get yourself there.
See you next week peeps x