Bánh Mì

Ingredients

• 2 light baguettes, halved
• 500 g pork belly, thinly sliced
• 2 carrots, julienned
• 150 g daikon or radish, julienned
• 100 ml rice vinegar
• 50 g sugar
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 3 garlic cloves, crushed
• 80 g mayonnaise
• 1 cucumber, cut into batons
• a large handful of coriander
• 2 red chillies, sliced

Method

1. Quick-pickle

   Dissolve the sugar in the vinegar with a good pinch of salt, pour over the carrot and radish and leave for at least thirty minutes. This pickle is the backbone of the sandwich, not a garnish.

   30 min

2. Marinate the pork

   Toss the pork with the fish sauce, soy and garlic and leave for twenty minutes.

   20 min

3. Grill the pork

   Cook over a high heat until caramelised and crisp at the edges.

   10 min

4. Crisp the bread

   Warm the baguettes in the oven for a few minutes so the crust shatters and the inside stays soft. A soft baguette makes a soggy bánh mì.

   5 min

5. Assemble

   Spread with mayonnaise, then layer the pork, drained pickles, cucumber, coriander and chilli. Press the lid down firmly.