Bahn Mi Inspired Sandwich
Elevate your sandwich repertoire with this gorgeous Vietnamese baguette
SERVES
4
PEOPLE
PREP TIME
16
MINUTES
COOKING TIME
15
MINUTES
Ingredients
- For the pickled vegetables:
3 tbsp rice vinegar
1 tbsp of golden caster sugar
1 small red chilli, finely chopped
1 cucumber, thinly sliced with a potato peeler
1 carrot, thinly sliced with a potato peeler
For the pork:
1 tbsp of soy sauce
1 tbsp of fish sauce
2 tsp of honey
2 cloves of garlic, crushed
a thumb-size piece of ginger, peeled and finely grated
1 tsp of crushed black pepper
200g of pork belly, cut into strips about 1 cm wide
To make the sandwich:
1 tbsp mayonnaise
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1 tbsp sriracha sauce
a long, fresh crunchy baguette, slit lengthwise then cut into four
A handful of coriander, washed and roughly chopped
A handful of lettuce, washed and roughly chopped
A handful of fresh mint, washed and roughly chopped
Method
Mix the soy sauce, fish sauce and honey with the garlic, ginger and black pepper. Add the pork belly strips ensuring they are well coated with the sauce. Place in the fridge overnight to let the flavours blend.
Stir the rice vinegar and sugar until the sugar has dissolved. Season and add the strips of vegetables. Set aside to soak.
Grill the pork strips for about 15 minutes, turning halfway. The pork should be cooked through and sticky on the outside.
Mix the mayonnaise and siracha sauce together. Spread each quarter of the baguette with the siracha mayonnaise. Place a line of the lettuce and herbs into the baguette and add some pickled vegetables.
Place the pork on top and press it into the sandwich.
