Banh Mi

I’ll never forget the first time I bought a banh mi (pronounced BUN-mee) from Vinata’s in Cabramatta.  So many ingredients (bbq pork, luncheon meat, chicken liver pate, mayonnaise, pickled veggies, coriander stalks and Vu’s secret tangy sauce) were packed into a light-as-air crunchy roll that I wondered if I could get my mouth around it.
But once I did, there was no looking back and it became one of my all-time favourites, a magic fusion of east and west.


About this Recipe

By: Sheridan Rogers

It didn’t take the French long to recognise the simple yet sophisticated elegance of Vietnamese cuisine. Nor did it take the Vietnamese long to borrow ideas from the French – just as they did from China, Thailand and India. Indeed the food of Vietnam was arguably the first true fusion cuisine as with Banh mi which combines a crisp, soft French-style baguette with Vietnamese pickled vegetables.
Please note it’s best to make the pickled vegetables a day ahead and that you can substitute shredded chicken or turkey for the pork roll or roast pork


Serves 2

  • Vietnamese-style baguettes,  2
  • Maille Dijonnaise, 4 tablespoons
  • thin slices Vietnamese-style pork or ham, 8
  • roast pork, 8 thin slices
  • pickled Vegetables (see below)
  • fresh coriander sprigs,
  • green onions (shallots), thinly sliced (optional)
  • chilli oil, or finely sliced fresh red chillies
  • freshly ground black pepper
    Pickled Vegetables:
  • white wine vinegar, 250ml (1 cup) 
  • sugar, 1 cup
  • salt,  2 teaspoons
  • small cucumber, 1, washed and peeled
  • lemon, 1/4, finely sliced
  • small carrot, peeled and shredded, 1
  • small daikon (white radish), 1 small, shredded

Slice the baguettes open along the top to form a pocket for the filling.
Spread on both sides with the Dijonnaise. Fill with the pork roll, roast pork, pickled vegetables, coriander sprigs and green onions. Season with pepper and sprinkle with a little chilli oil. Serve immediately.
For the Pickled Vegetables:
In a small saucepan, combine the vinegar with the sugar and salt and bring to a boil. When sugar has dissolved, remove from heat and leave to cool.
Slice the cucumber into fine long shreds. Place in a bowl together with the lemon, carrot and daikon. Pour over the cooled liquid and leave for at least three hours. Drain the brine from the pickles before using and pat the vegetables dry with paper towels.