Easy Banh Mi

Honestly, if you haven’t ever had one of these you’ve probably been living under a rock. It’s the favourite on-the-go Vietnamese bakery lunch that usually costs a fiver, and leaves you one hand free to make some phone call while you’re on lunch break.

If you’re in the mood to give this a crack, it’s easily compiled at home, and is perfect for an easy snack, picnic, packed lunch or dinner party appetiser. You can use meat from the local Chinese restaurant, leftover KFC, that freaky grey Vietnamese ham-style pork loaf wrapped in bamboo that used to get me in fights over lunch at school, grandma’s meatballs…whatever you’ve got. It’s the pickles, paté and herbs that will make it pop. Not to mention the crispy, fluffy French-style Vietnamese baguettes.

Method

Make some quick pickles. Grate the carrot and daikon, and let soak in the fridge in vinegar, water and sugar for at least ten minutes.

Cut the roll open, but not all the way… you want to make a neat hinge to hold it together.

Spread! Lay down the butter, then paté on the floor of the roll, drop the mayo on the ceiling. Lay down the cucumber slices, well drained pickles and sliced meat. Give it a good squirt of Maggi. Garnish with coriander, chilli if you like.

EAT! Make another one, eat that too. You’re a hungry person!