Vietnamese pork bánh mì

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 4 long crusty bread rolls
• 6 tbsp pork or chicken pâté
• 6 tbsp mayonnaise
• 4–8 slices Vietnamese thi nguoi ham
• 4–8 slices chả lụa pork loaf
• 4–8 slices cooked roast pork
• 4 medium carrots in very thin matchsticks
• 375 ml hot water, 100 g sugar and 185 ml rice vinegar
• 2 tsp fine salt
• 2 cucumbers in long thin strips and 4 spring onions
• 1 1/2 cups coriander sprigs
• 2 sliced chillies, optional, and 2 tsp Maggi seasoning

Step-by-step method

1. Dissolve sugar and salt in hot water; add vinegar and submerge carrots. Leave for at least 1 hour.
2. Drain carrots. Slice cucumber and trim spring onions to the length of the rolls.
3. Split rolls lengthways without separating the halves completely. Spread pâté and mayonnaise inside.
4. Distribute the three cooked meats, cucumber and spring onion.
5. Add carrot, coriander and chilli to taste. Drizzle each sandwich with half a teaspoon of Maggi.
6. Close gently and serve while the bread crust remains crisp.