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Mix together the fish sauce, garlic clove, salt and sugar and then drop in the mackerel to coat it thoroughly in the marinade. Leave for 15 minutes. Heat a little oil in a wok and add the minced lemongrass, shallot and chilli. Stir fry for a minute, then add the mackerel, complete with the marinade. This will evaporate, thicken and caramelise around the fish as it cooks. Cook for a couple of minutes each side. Pull the fish meat of the bones. Cut open your bread and line it with the mackerel, salad leaves, radish, carrots, cucumber, and condiments to taste. Press bread together and cut in half before devouring.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Contact grill for panini, grilled cheese, quesadilla
Vietnamese cuisine tour — pho, banh mi, street food, home cooking
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Contact grill for panini, grilled cheese, quesadilla
Vietnamese cuisine tour — pho, banh mi, street food, home cooking
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces
Record your recipes and experiments — organized cooking journal