Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Vietnamese Banh Mi
Crusty French baguette stuffed with pork, pickled carrots, coriander and chilli mayo — Vietnam's most-loved sandwich.
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30 minPrep🔥
15 minCook🍽️
2Serves📊
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Ingredients
- 2 small baguettes, split
- 200g pork tenderloin or chicken, sliced
- For marinade: 2 tbsp soy, 1 tbsp fish sauce, 1 tbsp honey, 2 garlic, 1 thumb ginger, 1 tsp pepper, 1 tbsp oil
- For pickle: 1 carrot and 1 daikon (or radish), julienned, 60ml rice vinegar, 1 tbsp sugar, 1 tsp salt
- For sauce: 3 tbsp mayo, 1 tsp sriracha
- To finish: cucumber sticks, coriander, sliced chilli, sliced spring onion
Instructions
- Mix the pickle ingredients; rest 30 minutes.
- Marinate the meat; rest 15 minutes.
- Pan-fry the meat hot and fast until caramelised.
- Mix sriracha mayo.
- Toast the baguettes lightly.
- Spread sriracha mayo inside; add meat, drained pickle, cucumber, coriander, chilli and spring onion.
- Close and squash slightly.
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Tara’s tips
- Crusty bread is essential — soft rolls don't work.
- Pickle is non-negotiable — it cuts the richness.
Serving suggestions
- Eat immediately.
Storage & reheating
Pickle keeps 1 week.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian version?
Use crispy tofu or lemongrass-marinated mushrooms.
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