Barbecued Beef Brisket with Banh Mi Pickles

Ingredients

• 12-14 white crusty bread rolls, halved, to serve
• Braised beef brisket
• 250 ml sweet soy (1 cup)
• 60 ml Chinkiang vinegar (see note) (¼ cup)
• 3 garlic cloves, thickly sliced
• 2 tbsp fish sauce
• 1 tsp dried chilli flakes
• 2 kg piece of point-end beef brisket
• Pickled carrot, daikon and coriander salad
• 500 ml aged rice vinegar (2 cups)
• 320 gm caster sugar
• 1 tbsp fish sauce
• 4 carrots, cut into julienne
• 1 daikon, cut into julienne
• 3 bunches coriander, leaves picked
• 6 spring onions, thinly sliced
• 4 small red chillies, thinly sliced
• Sambal mayonnaise
• 150 gm mayonnaise (½ cup)
• 1½ tbsp sambal belacan (see note)