Bánh Mì

Pickles

• carrots1
• daikon200 g
• rice vinegar120 ml
• sugar3 tbsp
• salt1 tsp

Pork

• pork shoulder500 g
• lemongrass2 stalks
• fish sauce2 tbsp
• soy sauce1 tbsp
• brown sugar2 tbsp
• garlic cloves3
• sunflower oil1 tbsp

To build

• baguettes4
• pork pâté100 g
• mayonnaise4 tbsp
• cucumbers1
• coriander1 handful
• red chillies1
• Maggi seasoning (optional)

Pickles

1. 01

   Peel and julienne the carrot and daikon. Warm the vinegar, sugar and salt until dissolved, pour over the carrot and daikon and leave for at least 30 minutes. They keep two weeks in the fridge and improve after the first day.

Pork

2. 02

   Slice the pork 3 mm thin. Finely chop the lemongrass and crush the garlic, mix them with the fish sauce, soy sauce and brown sugar, and marinate the pork in the fridge for 20 minutes.

3. 03

   Grill, or fry in the sunflower oil over high heat, for 3 to 4 minutes a side until the edges caramelise and the pork is no longer pink inside.

To build

4. 04

   Warm the baguettes for 5 minutes in a hot oven so the crust crackles, then split them lengthways without cutting all the way through.

5. 05

   Pull out a little of the soft interior — this is what makes room for the filling and keeps the bread ratio right.

6. 06

   Spread one side with pâté and the other with mayonnaise, then fill with pork, drained pickles, cucumber cut into strips, coriander and sliced chilli. Add a few drops of Maggi if you have it.