This is one of my favourite sandwiches. I ate it a lot when I lived in Melbourne and this is how I make it at home with a tender pork.
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Category
Lunch
Servings
1
Prep time
1 hour
Cook time
15 minutes
This is one of my favourite sandwiches. I ate it a lot when I lived in Melbourne and this is how I make it at home.
Ingredients
- baguette (you want one from a Vietnamese bakery as they are light and crispy. If you can't find one, you can use a normal baguette)
- pickled carrot and daikon (recipe below)
- chicken liver pate
- cucumber batons, around 10cm
- spring onions, cut into 10 cm strips
- coriander
- mayonnaise
- Maggi seasoning
- sliced bird's eye chilli
- sliced Char Siu Pork (or chicken) (recipe below)
- 1 daikon, peeled and cut into matchsticks
- 2 large carrots, peeled and cut into matchsticks
- 1 tbsp salt
- 2 tbsp sugar
- 250ml white vinegar
- 250ml water
- 2 tbsp hoisin sauce
- 1 tsp honey
- 1 tbsp soy sauce
- 1/2 tsp Chinese 5 spice
- 1 tbsp brown sugar
- 1 pork loin (chicken thigh fillets also work well)
Banh mi
Pickled carrot and daikon
Char Siu Pork
Directions
Banh mi
- Start by warming the baguette and slicing it in the centre.
- Add the pate to one side and mayo on the other, then a few drops of the Maggi.
- Layer in the pork, cucumber, spring onions, pickled carrot and daikon and coriander.
- Finish with the sliced chillies and enjoy!
Pickled carrot and daikon
- Place the carrots and daikon into a bowl, sprinkle with the salt and mix well. Set aside for 30 minutes.
- After 30 min, wash and drain well.
- In a jar, add the vinegar, water and sugar and mix until the sugar has dissolved.
- Add the washed carrots and daikon to the vinegar and leave in the fridge for up to 1 month but you can use it straight away.
Char Siu Pork
- Mix all the marinade ingredients and marinate the pork for 1-4 hours.
- Grill over a hot grill until cooked through.
- Rest for 6-7 minutes before slicing.
