Banh Mi recipe

Ingredients

• 4 crusty long bread rolls (Note 1)
• 6 tbsp pork or chicken pate (Note 2)
• 6 tbsp mayonnaise (Note 3)
• 4 - 8 slices Thi Nguoi ("pink ham") OR brawn (aka head cheese, Note 4)
• 4 - 8 slices Cha Lua Vietnamese pork loaf OR chicken loaf (Note 5)
• 4 - 8 slices roast or grilled pork cold cuts (Note 6)
• 1.5 cups fresh coriander/cilantro sprigs (Note 7)
• 2 cucumbers (, finely sliced lengthwise into long strips)
• 4 green onion stems (, cut into the length of the rolls)
• 2 red chillies (, finely sliced (or more!) (or less...)
• 2 tsp Maggi Seasoning (, for drizzling (Note 8)
• 4 medium carrots (, peeled cut into 2-3mm / 1/10" batons)
• 1 1/2 cups (375ml) hot water (, boiled)
• 1/2 cup (100g) white sugar
• 4 tsp salt
• 3/4 cup (185ml) rice wine vinegar (sub apple cider vinegar)
• Pork meatballs for Banh Mi (Note 9)
• Shredded rotisserie or poached chicken (Note 10)

Instructions

1. Split rolls down the centre of the top (see video).
2. Spread 1.5 tbsp pate on one side, then 1.5 tbsp mayonnaise on top.
3. Layer in the hams, cucumber slices and green onion.
4. Stuff in plenty of carrots and coriander sprigs.
5. Sprinkle with fresh chilli - as much as you dare!
6. Drizzle with Maggi Seasoning (about 1/2 tsp per roll).
7. Close sandwich together and devour!
8. Variations:
9. Banh Mi pork meatballs - for each Banh Mi, use 3 meatballs. Shake off excess sauce, split warm meatballs in half then stuff into Banh Mi in place of the ham.
10. Shredded cooked chicken - use in place of ham. I often use store bought rotisserie chicken for convenience!
11. Pickled Carrots
12. Dissolve salt and sugar in the hot water, then add rice vinegar.
13. Add carrot, then let stand for at least 1 hour - carrot should be a bit tangy, a bit floppy but still with a soft crunch.
14. Drain and use per recipe.