light-meals

Banh Mi Sandwich

May 02

This sandwich boasts influences from both French and Vietnamese cuisines – a soft and crispy rice flour baguette, rich pork pate, pickled vegetables and tender pork fillet. While we may never recreate the authentic banh mi at home, this version is the best yet.

Serves 2
30 mins + chill time

Method

1. To prepare the pork, bash together the garlic, ginger, coriander stalks and lime zest in a pestle and mortar until you have a smooth paste. Add in the fish sauce and lime juice and mix through. Place the pork in a bowl toss with the paste to coat. Leave to marinade for at least 30 minutes or covered in the fridge over night.
2. In a bowl, whisk together the salt, sugar and rice vinegar. When the liquid is clear, add in the chilli, cucumber and carrots and leave to sit for at least 30 minutes or covered in the fridge overnight.
3. Mix together the ingredients for the mayo and set aside.
4. Cook the pork in batches over a high heat on a barbeque or a lightly oiled cast-iron griddle pan for 2 minutes on each side until cooked through and sizzling. Remove and keep warm.
5. To assemble the sandwiches, split open the rolls and slather one side of each one with the mayonnaise and spread the other with the pork pate. Add the cooked pork, drained pickled vegetables and stuff with coriander leaves.

2 small good quality French baguettes (or 1 long baguette cut into 2 x 7inch pieces)

3.5 oz pork pate

For the pork:

3 garlic cloves, peeled

1″ piece root ginger, peeled and chopped

2 large handfuls of fresh coriander stalks & roots (leaves saved for garnish)

2 tbsp fish sauce (preferably Vietnamese)

12 oz pork fillet, well trimmed and cut on the diagonal into long, thin slices

Zest & juice of 1 lime

For the pickled vegetables:

1 tsp salt

1 tbsp caster sugar

3 tbsp rice vinegar

1 small red Thai chilli, finely sliced

1 cucumber, thinly julienned

1 carrot, thinly julienned

For the spiced mayo:

3 tbsp mayonnaise

1 tbsp hoisin sauce

1-2 tsp sriracha sauce

2 small good quality French baguettes (or 1 long baguette cut into 2 x 7inch pieces)

100g pork pate

For the pork:

3 garlic cloves, peeled

2.5cm piece root ginger, peeled and chopped

2 large handfuls of fresh coriander stalks & roots (leaves saved for garnish)

2 tbsp fish sauce (preferably Vietnamese)

350g pork fillet, well trimmed and cut on the diagonal into long, thin slices

Zest & juice of 1 lime

For the pickled vegetables:

1 tsp salt

1 tbsp caster sugar

3 tbsp rice vinegar

1 small red Thai chilli, finely sliced

1 cucumber, thinly julienned

1 carrot, thinly julienned

For the spiced mayo:

3 tbsp mayonnaise

1 tbsp hoisin sauce

1-2 tsp sriracha sauce

You'll Need

Pestle and mortar

Bowl

Griddle pan

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