Vietnamese Banh Mi Sandwich

The recipe

Instructions

1. 1
   Julienne the carrots, mix with the rice vinegar, sugar and a pinch of salt. Set aside for 15 minutes to pickle.
2. 2
   Slice the pork thinly. Marinate with soy, fish sauce and crushed garlic for 5 minutes, then pan-fry hot for 3-4 minutes until caramelised.
3. 3
   Slice the baguettes lengthways. Toast briefly under the grill until crisp.
4. 4
   Spread the inside with mayonnaise. Layer with pork, drained pickled carrots, cucumber slices, coriander and sliced chilli.
5. 5
   Press together firmly. Eat immediately — the contrast of warm pork and cold pickle is the whole point.

Reviews

No reviews yet. Made this recipe? Be the first to share how it went.

Sign in to leave a review.