Vietnamese-style Stuffed Bread (Bánh Mì Tortano)

Ingredients

In this Vietnamese adaptation of Tortano, we infuse the bread with lemongrass and ginger to add a distinct Southeast Asian flavor. The filling features grilled pork, pickled daikon and carrots, fresh cilantro, and spicy sriracha mayo, which are commonly found in Vietnamese cuisine. These modifications give the dish a unique Vietnamese twist while still maintaining the essence of the original Italian Tortano. We alse have the original recipe for Tortano, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) instant yeast 10g (2 tsp) instant yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 2 tbsp grated ginger 2 tbsp grated ginger
• 400g (14 oz) grilled pork, thinly sliced 400g (14 oz) grilled pork, thinly sliced
• 1 cup pickled daikon and carrots 1 cup pickled daikon and carrots
• Fresh cilantro leaves Fresh cilantro leaves
• Spicy sriracha mayo Spicy sriracha mayo

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 22g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add warm water and mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
4. 4.
   Punch down the dough and knead in the lemongrass and ginger until well incorporated.
5. 5.
   Divide the dough into two equal portions and shape each into a round loaf. Place them on a baking sheet lined with parchment paper.
6. 6.
   Cover the loaves with a damp cloth and let them rise for another 30 minutes.
7. 7.
   Preheat the oven to 200°C (400°F).
8. 8.
   Bake the loaves for 25-30 minutes or until golden brown.
9. 9.
   Allow the bread to cool completely before slicing horizontally.
10. 10.
    Spread spicy sriracha mayo on both sides of the bread.
11. 11.
    Layer the grilled pork, pickled daikon and carrots, and fresh cilantro leaves on the bottom half of the bread.
12. 12.
    Close the sandwich with the top half of the bread and slice into individual servings.
13. 13.
    Serve the Bánh Mì Tortano immediately and enjoy!

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for better texture and flavor.
• Pickled daikon and carrots — If you can't find pre-made pickled daikon and carrots, you can make your own by pickling julienned daikon radish and carrots in a mixture of vinegar, sugar, and salt.

Tips & Tricks

• For a vegetarian version, substitute the grilled pork with marinated tofu or tempeh.
• Add sliced cucumber or jalapenos for an extra crunch and kick of heat.
• Experiment with different spreads like garlic aioli or hoisin sauce for additional flavor variations.
• Make the pickled daikon and carrots ahead of time to save preparation time.
• Toast the bread before assembling the sandwich for a warm and crispy texture.

Serving advice

Serve the Bánh Mì Tortano as a main course for lunch or dinner. Accompany it with a side of Vietnamese-style coleslaw or a refreshing green salad.

Presentation advice

To enhance the presentation, garnish the Bánh Mì Tortano with a sprig of fresh cilantro and a drizzle of sriracha mayo on top. Serve it on a wooden cutting board or a rustic platter to showcase the beautiful colors and textures of the sandwich.