Bánh mì

Ingredients

For the pickle

• 60 ml distilled white vinegar
• 50 g sugar
• 60 g julienned carrot
• 60 g daikon, julienned
• Salt

For the seasoned pork

• 1 tsp rapeseed oil
• 1 tbsp chopped yellow onion
• 340 g pork mince
• 2 tbsp hoisin sauce
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp Asian-style hot sauce
• 1/2 tsp Chinese five-spice powder
• 1/2 tsp red food colouring
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp freshly ground black pepper, plus more

To assemble

• 4 baguettes of 25 cm, or small rolls
• 120 g mayonnaise
• 8 slices Vietnamese pork roll (chả lụa) or bologna
• 8 slices Vietnamese salami or ham
• About 10 g coriander sprigs
• 1/2 medium cucumber, cut lengthways into 4 slices
• 4 tsp soy sauce
• Asian-style chilli oil

Method

1. Pickle Boil the vinegar, sugar and 120 ml of water, pour into a bowl and stir in the carrot, daikon and salt. Leave for 30 minutes, then drain.
2. Cook the pork Heat the oil, soften the onion for 2 to 3 minutes, add the pork and all the seasonings and cook for 5 to 6 minutes, stirring, until browned and cooked through, with no pink.
3. Warm the bread Heat the oven to 200°C. Spread 1 tbsp of mayonnaise inside each baguette and bake for 5 minutes until hot and slightly crisp.
4. Fill Divide the pork among the baguettes, then add 2 slices of pork roll, 2 of salami, 1 tsp soy sauce, a quarter of the coriander and a cucumber slice. Season with pepper and chilli oil, add the pickle and close.

Food safety

Pork must be cooked through, with no pink and juices running clear. Hot oil spits: keep children back. Cool leftovers quickly and reheat until piping hot.