1 Riverview Farms Hot Roast Pork
4-6 Vietnamese Bread Rolls
Large handful of coriander
3 Carrots
2 Red Chili
Handful of Mint
2 Spring Onions
6 tbsp Peanuts – roughly chopped
Mayonnaise *see tips*
Sriracha
1 Cucumber
½ cup Rice vinegar
½ cup Water
3 tbsp Sugar
1 tsp Salt
Chef knives
Chopping board
Mixing bowl
To julienne something is to cut into thin matchsticks. You can use a sharp knife or if you have a mandoline or “fancy” potato peeler this works too.
Quick pickled cucumbers are best eaten within a couple days. They start to lose their bright colour and will soften over time too.
Warm the Vietnamese bread rolls in the oven first for some extra crunchy bread.
- 1
For Quick Pickled Cucumber, slice cucumber thinly into discs or use a peeler and make ribbons. Mix vinegar, salt, sugar & water together. Add cucumbers and leave for 10-15 minutes.
- 2
For Banh Mi, julienne the carrots finely *see tips*, slice the red chili and spring onion finely and slice the hot roast pork into 1 cm pieces
- 3
Place some mayonnaise in bun, add carrots, cucumbers and pork
- 4
Then add red chili, spring onion, coriander, peanuts and some crispy pork skin
- 5
Drizzle with sriracha and Enjoy!
