Name: Banh Mi recipe
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: vietnamese
Ingredients: 4 Vietnamese white rolls; 120g chicken liver pate; 300g roast pork, sliced; 1 Lebanese cucumber, sliced; 1/2 bunch coriander, leaves picked; 1/2 bunch mint, leaves picked; 4 tbs sriracha mayo; 1 tbs sugar; 2 tbs rice wine vinegar; 1 tbs fish sauce; 2 carrots, small

by Greer Worsley Last updated on 09/04/2019

This famous Vietnamese street snack is a breeze to make in your own kitchen. It’s jam-packed full of fresh and punchy flavours and there's virtually no-cooking involved! - Greer Worsley

Ingredients

4 Vietnamese white rolls
120g chicken liver pate
300g roast pork, sliced
1 Lebanese cucumber, sliced
1/2 bunch coriander, leaves picked
1/2 bunch mint, leaves picked
4 tbs sriracha mayo

Pickled carrots

1 tbs sugar
2 tbs rice wine vinegar
1 tbs fish sauce
2 carrots, small

Method

Step 1

To make pickled carrots, combine sugar, vinegar and fish sauce in a bowl. Peel carrots and cut into thin julienned strips. Add to pickling mixture, stir well to coat and leave for 1 hour.
Step 2

Halve rolls and spread with pate. Layer pork, cucumber, pickled carrots and fresh herbs. Add sriracha mayo and serve.