Vancouver Bánh Mì
A crisp baguette filled with grilled pork, pâté, pickled carrot and daikon, coriander and chilli.
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Grill pan
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 24 g
- carbs
- 58 g
- protein
- 28 g
- calories
- 560
Instructions
- 1
Pickle the carrot and daikon in the vinegar, sugar, 120 ml water and a teaspoon of salt for at least 1 hour.
- 2
Marinate the pork in fish sauce, garlic, sugar and pepper for 30 minutes.
- 3
Grill the pork hot and fast until caramelised at the edges.
- 4
Split and lightly toast the baguettes.
- 5
Spread pâté on one side and mayonnaise on the other.
- 6
Fill with pork, drained pickles, cucumber, coriander and chilli and press closed.
Chef's tips
Drain the pickles well; wet pickles turn the bread to paste within minutes.
Ingredient substitutions
- pork shoulder → grilled tofu or lemongrass chicken
Storage
Pickles keep 2 weeks refrigerated; assemble sandwiches to order.
Common mistakes to avoid
- •Heavy dense bread
- •Over-filling so it cannot be bitten
Serving suggestions
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