Vietnamese Bánh Mì – Marinated Pork Fillet, Pickled Vegetables and Sriracha Mayo on Baguette  

For those who love delicious fresh and fragrant Vietnamese flavours, then this one is a real winner. Best Sandwich on earth, it is unashamedly good. This is a street food staple in Vietnam. The French introduced the baguette during its colonial period, so Vietnam meets France in a bite!


Ingredients – Serves 3 -4

  • 1 x good quality French baguette
  • 300 -400g pork fillet – cut into thin slices

 Marinade for pork –

  • 3 garlic cloves – peeled and finely chopped
  • 2.5cm piece root ginger – peeled and finely chopped
  • ½ cup fresh coriander leaves stalks & roots
  • 1.5 tbsp. teriyaki sauce
  • ½ tbsp. fish sauce
  • 1 lime – zest and juice (use a small lemon if limes are not available)


 For the pickled vegetables:

  • 3 tbsp rice vinegar
  • 1 tsp salt
  • 1 tbsp caster sugar
  • 1 small red Thai chilli, finely sliced – optional
  • ½ cucumber, thinly julienned – (cut into long thin match stick style pieces)
  • 1 carrot, thinly julienned

 For the Vietnamese mayonnaise:

  • 3 tbsp. mayonnaise – whatever kind you have in the fridge
  • 1 tbsp. oyster or hoisin sauce
  • 1-2 tsps. sriracha sauce

  • Extra coriander for baguette
  • ½ red onion – thinly sliced


Recipe 

  • Mix together the garlic, ginger, coriander stalks and leaves
  • Add lime zest and juice
  • Add teriyaki sauce and fish sauce and mix through
  • Place the pork in a bowl and mix in the marinade, Leave to marinade for 10 – 30 minutes or covered in the fridge over night
  • In a bowl, whisk together the salt, sugar and rice vinegar. Add in the chilli, cucumber and carrots and leave to sit for at least 30 minutes or in the fridge overnight.
  • Mix together the ingredients for the mayonnaise and set aside.
  • Cook the pork in batches over a high heat
  • To assemble the sandwiches, cut open the baguette and spread both sides with the mayonnaise
  • Add the cooked pork, drained pickled vegetables and stuff with coriander leaves and sprinkle over the red onion
  • You can drizzle some of the hot marinate sauce over the top once assembled


 Dee’s notes –

  • The real deal in Vietnam calls for pork pate spread on the one side, you can add this in if you like

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