Banh Mi

Let’s just say when it comes to something to eat for lunch I’m a little bit of a Banh Mi addict. Especially when I was living in Melbourne and we had the fabulous Anne’s Pantry around the corner. They certainly knew how to make a fab Banh Mi. So here’s my version which I use with left over roast pork belly whenever I do a Sunday roast. 

Nothing better than a delicious home made banh mi for lunch.

Ingredients 

1 purple carrot shredded 
1 tbsp rice wine vinegar
2 tsp caster sugar 
Salt and pepper 
2 tbsp chilli sauce 
2 tbsp whole egg mayo 
1 baguette 
100g duck liver pate
1 small cucumber sliced 
250g left over roasted pork belly sliced into 1cm pieces
hand full of coriander 
3 spring onions finely sliced 
1 red chilli finely sliced (optional) 

Method 

  1. In a small bowl combine the carrot, vinegar, sugar and season with the salt and pepper. Set aside to marinate for at least half an hour in the fridge
  2. Combine in another bowl the chilli sauce and mayo, add extra sauce if you prefer your Bahn Mi a little hotter
  3. Slice the baguette in half length wise
  4. Spread the bottom half of the baguette with the pate
  5. Then spread the top half with the mayo 
  6. Place the cucumber slices along the baguette then add the carrot, pork belly, coriander and spring onions
  7. Sprinkle over the finely sliced chilli if desired and cut the baguette in half. Serves two people. 

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