Vietnamese Banh Mi
Crisp baguette stuffed with leftover roast and pickles.
Ingredients
- 1 piece baguette
- 1.5 cup cooked pork
- 1 piece carrot
- 1 piece cucumber
- 0.25 cup coriander
Instructions
- 1
Quick-pickle carrot and daikon in vinegar and sugar.
- 2
Spread mayo and pate inside a split baguette.
- 3
Layer sliced leftover meat, cucumber and coriander.
- 4
Add pickles and chilli, then press closed.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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