Bring a taste of Vietnam to your table with this home made version of Banh Mi, the famous crusty pork sandwiches that combine the best traditions of crusty French bread and aromatic Vietnamese flavours. You can prepare steps 1 – 3 ahead of time to make evening meal preparation even easier.
Preparation time: 1 hr 45 minutes
500g pork fillet, thinly sliced
4 crusty Vietnamese rolls or baguette sliced in quarters
2 tbsp vegetable oil for cooking
1 cucumber, finely sliced
1/3 cup fish sauce
1 tbsp honey
1 tbsp brown sugar
1/2 tsp ground white pepper
1 lemongrass stalk, white part only, sliced
3 coriander roots (reserve the leaves to serve)
1 garlic clove, peeled and roughly chopped
3 spring onions
1/2 cup rice wine vinegar
1/2 cup raw sugar
1 tsp sea salt flakes
1 cup daikon, julienne (or 1 cup cucumber, julienne)
1 cup carrot, julienne
1/3 cup mayonnaise
2 tbsp hoisin sauce, plus extra for serving
1 tbsp sriracha
- For the marinade, grind the lemongrass, coriander roots, chopped garlic and white part of the spring onions in a mortar and pestle or food processor. Once a paste forms, transfer to a large bowl and mix in the fish sauce, honey, sugar and pepper and finely chopped green ends of the spring onion. Stir in sliced pork and marinate in the fridge for 1 1/2 hours.
- To make the pickles, combine the vinegar, sugar and salt in a small saucepan and stir over medium heat until sugar and salt has dissolved. Remove from heat and sit for 5 minutes, then add the julienne daikon or cucumber, and carrot. Cover and refrigerate for 1 1/2 hours.
- Stir together the mayonnaise, hoisin and sriracha sauces and chill until required.
- Heat vegetable oil in wok over high heat. Remove pork from refrigerator and drain marinade. Stir fry the pork in two or three batches until just cooked.
- Cut each bread roll open and spread with butter and spiced mayonnaise on both sides. Line one side with cucumber and then add a serve of cooked pork on top. Remove pickled vegetables from liquid and place on top of meat. Finish with picked coriander leaves and a drizzle of extra hoisin sauce.