Banh Mi recipe | Recipe Cart | Recipe Cart

Ingredients

• 4 crusty long bread rolls ((Note 1))
• 6 tbsp pork or chicken pate ((Note 2))
• 6 tbsp mayonnaise ((Note 3))
• 4 - 8 slices Thi Nguoi ("pink ham") OR brawn ((aka head cheese, Note 4))
• 4 - 8 slices Cha Lua Vietnamese pork loaf OR chicken loaf ((Note 5))
• 4 - 8 slices roast or grilled pork cold cuts ((Note 6))
• 1.5 cups fresh coriander/cilantro sprigs ((Note 7))
• 2 cucumbers (, finely sliced lengthwise into long strips)
• 4 green onion stems (, cut into the length of the rolls)
• 2 red chillies (, finely sliced (or more!) (or less...))
• 2 tsp Maggi Seasoning (, for drizzling (Note 8))
• 4 medium carrots (, peeled cut into 2-3mm / 1/10" batons)
• 1 1/2 cups (375ml) hot water (, boiled)
• 1/2 cup (100g) white sugar
• 4 tsp salt
• 3/4 cup (185ml) rice wine vinegar ((sub apple cider vinegar))
• Pork meatballs for Banh Mi ((Note 9))
• Shredded rotisserie or poached chicken ((Note 10))