We're the first to call these rolls out as wannabe bánh mì (aka Vietnamese pork rolls). But these pocket rockets hold their own come breakfast when all you want is porky goodness propped up with crunchy, sweet, vinegary pickles and a lick of mayo. Add a spoonful of sweetened condensed milk to your coffee and breakfast is served Hanoi-meets-lazy-days style.




Skill level

Average: 4.8 (8 votes)


Quick pickled vegetables

  • 125 ml (½ cup) Chinese rice wine vinegar
  • 60 ml (¼ cup) water
  • 50 g (¼ cup) caster sugar
  • 125 g carrot, peeled and cut into matchstick lengths
  • 125 g daikon (white radish), peeled and cut into matchstick lengths
  • ½ small red onion, thinly sliced
  • 1 Lebanese cucumber, cut into matchstick lengths



  • 3 eggs
  • 1 tsp fish sauce
  • 2 spring onions, chopped
  • ½ green chill, chopped (optional)
  • 1 tbsp vegetable oil
  • 1 x 60 cm baguette
  • ⅓ cup mayonnaise
  • 150 g Chinese barbecued pork (char siu), sliced (see Note)
  • coriander leaves and lime wedges, for serving

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.


Marinating time 30 minutes

To make the quick pickled vegetables, combine rice wine, water and sugar in a small saucepan. Bring to the boil over medium heat, stirring until sugar dissolves, about 1 minute. Remove from heat and allow to cool. Transfer to a bowl, add carrot, daikon and onion and mix well. Chill for 30 minutes.

Meanwhile, combine eggs and fish sauce in a mixing bowl with a fork. Add spring onion and chilli. if using. Mix well. Heat oil in frying pan over medium heat. Add egg mixture and cook, without stirring, until golden brown on the bottom, about 3 minutes. Flip the omelette over and cook until golden on both sides, about 3-4 minutes. Transfer to a wooden board and cut into strips.

Drain pickled vegetables, discarding vinegar mixture. Add cucumber and toss well.

Trim ends of baguette, then cut into 4 equal sections. Cut each section lengthways three-quarters of the way through. Spread each with mayonnaise. Fill each roll with sliced pork, pickled vegetables and egg strips. Top with coriander leaves and serve with lime wedges.



• Chinese barbecued pork (char siu) can be purchased at Chinese barbecued shops or make your own.


Photography, styling and food preparation by China Squirrel.


This recipe is from Don't Call Me Brunch, our better-than-cafe weekend breakfast racket. Bunker in with us.