Crispy Pork bahn Mi Rolls (Vietnamese sandwich)
Make the vietnamese classic bahn mi at home with leftover pork from your Sunday roast. The crispy pork, fresh herbs and the pickled carrot make these rolls irresistable.
Ingredients
- 2 crusty, white, long bread rolls cut in half lengthways
- 20 grams pate can use duck, chicken or liver
- 2 tbsp whole egg mayonnaise
- 1 small lebanese cucumber sliced thinly, lengthways
- 100 grams leftover roast pork thinly sliced
- 1 birds eye red chilli thinly sliced (optional)
- 6 springs Coriander leaves picked
- 1 spring onion thinly sliced on the diagnal
For the pickled carrot
- 1 carrot peeled, cut into matchsticks
- ¼ cup white sugar
- ¼ cup rice wine vinegar
- ½ tsp sea salt
Instructions
Pickled carrot
- In a small saucepan add sugar, vinegar and salt and cook over medium heat for 5 minutes or until sugar dissolves. Remove from heat. Allow to cool. Add carrot and toss to coat. Leave for 20 minutes and then drain excess liquid.
For the rolls
- Spread pate over one half of each roll. Spread the other half of the roll with mayonnaise. Pile on the pickled carrot, cucumber and pork. Top with chilli, coriander and spring onion and enclose the rolls. Enjoy!!!
Notes
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