Banh Mi

By: Marge Perry & David Bonom

  • Serves: 4

Ingredients

Pickled Vegetables:

  • 1/3 cup seasoned rice vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 cup shredded carrots
  • 3/4 cup thinly sliced red capsicum
  • 1/2 cup thinly sliced red onion

Pork Patties:

  • 680g lean minced pork
  • 1/2 cup chopped spring onions
  • 1 tablespoon fish sauce
  • 1 tablespoon hoisin sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

For Assembly:

  • 1/3 cup mayonnaise
  • 1 1/2 tablespoons sriracha
  • 4 (7-8-inch) sub rolls, halved horizontally
  • 1 cucumber, peeled and thinly sliced
  • 1 large jalapeño pepper, cut into thin slices
  • 1/3 cup fresh coriander leaves

Directions

  1. Preheat the oven to 180°C.
  2. Combine the vinegar, sugar and salt in a saucepan over medium heat and bring to a boil, stirring until the sugar dissolves. Remove the pan from the heat and stir in the carrots, bell pepper and onion. Let the vegetables stand 30 minutes, stirring occasionally.
  3. For the pork patties, combine the pork, spring onions, fish sauce, hoisin sauce, salt and pepper in a bowl; mix well. Divide the mixture into four even sections and form each into a thick patty.
  4. Combine the mayonnaise and sriracha in a small bowl and set aside.
  5. Place the rolls on a baking tray and toast in the oven until the crust is crispy, about 8-10 minutes.
  6. Heat a sauté pan over medium. Add the pork patties and cook, turning once, until browned and cooked through, 9-10 minutes. Transfer to a plate.
  7. Spread the cut sides (top and bottom halves) of each roll with the sriracha mayonnaise. Layer the cucumbers on the bottom halves of the rolls; top with the pork patties. Drain the pickled vegetables and place them over the pork; top with jalapeno slices and coriander leaves, close the roll and serve immediately.

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