Banh mi

Dan Hong shares his recipe for a classic banh mi thit.

• serves

  4

• prep

  20 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 375 ml boiling water
• ½ cup white sugar
• 4 tsp salt
• ¾ cup rice wine vinegar

• 2 medium carrots, peeled cut into thin strips 
• ½ large daikon, peeled and cut into thin strips

To serve

• 4 crusty long bread rolls (banh mi rolls) 
• ½ cup chicken liver pate
• ½ cup mayonnaise
• 4 - 8 slices brawn (aka head cheese)
• 4 - 8 slices Cha Lua Vietnamese pork loaf
• 4 - 8 slices steamed, roast or grilled pork belly (optional)
• 1 bunch coriander 
• 2 cucumbers, sliced lengthwise into battons the same length as your roll 
• 4 spring onions, cut into the length of the rolls
• 2 red birds eyes chillies, finely sliced 
• Liquid seasoning (Maggi), to taste

Pickling time: 5 hours

Instructions

1. Add sugar, salt and vinegar to a pot with the boiling water. Reduce to a simmer and stir occasionally until the sugar has dissolved. Place the carrot and daikon in a sterile jar, cover with the pickling liquid, seal and leave at room temperature for 3-4 hours, Store in the fridge. 
2. Split the rolls lengthways. 
3. Spread 1½ tablespoons of chicken pate followed by 1½ tablespoons mayonnaise. Layer the cold cuts, followed by pickled daikon and carrots, spring onion and coriander. 
4. Add liquid seasoning, making sure some soaks into the bread.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.