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