Pork banh mi

Ingredients

• Banh mi
• baguette (you want one from a Vietnamese bakery as they are light and crispy. If you can't find one, you can use a normal baguette)
• pickled carrot and daikon (recipe below)
• chicken liver pate
• cucumber batons, around 10cm
• spring onions, cut into 10 cm strips
• coriander
• mayonnaise
• Maggi seasoning
• sliced bird's eye chilli
• sliced Char Siu Pork (or chicken) (recipe below)
• Pickled carrot and daikon
• 1 daikon, peeled and cut into matchsticks
• 2 large carrots, peeled and cut into matchsticks
• 1 tbsp salt
• 2 tbsp sugar
• 250ml white vinegar
• 250ml water
• Char Siu Pork
• 2 tbsp hoisin sauce
• 1 tsp honey
• 1 tbsp soy sauce
• 1/2 tsp Chinese 5 spice
• 1 tbsp brown sugar
• 1 pork loin (chicken thigh fillets also work well)

Directions

1. Banh mi
2. Start by warming the baguette and slicing it in the centre.
3. Add the pate to one side and mayo on the other, then a few drops of the Maggi.
4. Layer in the pork, cucumber, spring onions, pickled carrot and daikon and coriander.
5. Finish with the sliced chillies and enjoy!
6. Pickled carrot and daikon
7. Place the carrots and daikon into a bowl, sprinkle with the salt and mix well. Set aside for 30 minutes.
8. After 30 min, wash and drain well.
9. In a jar, add the vinegar, water and sugar and mix until the sugar has dissolved.
10. Add the washed carrots and daikon to the vinegar and leave in the fridge for up to 1 month but you can use it straight away.
11. Char Siu Pork
12. Mix all the marinade ingredients and marinate the pork for 1-4 hours.
13. Grill over a hot grill until cooked through.
14. Rest for 6-7 minutes before slicing.