Lemongrass Pork Banh Mi and Ginger Carrot Soup

Lemon Grass Pork Banh Mi and Ginger Carrot Soup

Lemongrass Pork Banh Mi and Ginger-Carrot Soup: Another flavorful Beer Pairing for National Soup Month 2015; a complementary pairing of Hardywood’s Saison Rustica (a Saison brewed with a blend of various peppercorns, star anise, and fresh lemongrass) and a homemade Asian inspired Soup And Sandwich combo. While the flavors in the meal were delicious on their own, the beer served as a bridge; bringing together the lemony-pepper of the Banh mi and the gingery-licorice of the soup in an affectionate embrace that elevated the meal in a way that would have been impossible without the beer.

Pork Banh Mi: pork tenderloin marinated in a blend of garlic, homegrown shallot, black peppercorns, pink peppercorns, Szechuan peppercorns, homegrown fresh lemongrass, light brown sugar, fish sauce, oil, and soy sauce; before being grilled. Then combined with carrots, cilantro, homegrown flat leaf parsley, home pickled homegrown sweet peppers, and sliced cucumber; all sandwiched on a home baked macrobiotic brown rice porridge banh mi roll.

Ginger Carrot Soup Prep.

Carrot Soup: (amended from Cooks Illustrated) fresh ginger root, crystallized ginger root, home juiced #organic carrot juice, diced organic carrots, butter, sugar, garlic, water, organic thyme, baking soda, cider vinegar, homegrown onions, crushed organic star anise seeds; garnished with sliced homegrown scallion greens, organic star anise pods, sour cream swirls, and drops of homemade cocoa balsamic vinaigrette (with fresh rosemary, cocoa powder, Navitas Naturals USDA Certified organic Non-GMO raw Cacao Nibs, and naturally sweetened with honey).

Hardywood's Saison Rustica

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