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Vietnamese Bánh Mì

“Bánh mì” is Vietnamese for bread. These crunchy bread rolls make up the lunchtime meal in many Southeast Asian countries. Instead of bread rolls, the filling could also be rolled up in lettuce leaves.

Vietnamese Bánh Mì

Serves 4

4 petite baguette or traditional  bánh mÌ

¼ cup mayonnaise

150g piece liver pâté

2 cups shredded cooked pork or chicken 

½ telegraph cucumber, julienned

1 red capsicum, thinly sliced 

1 red chilli, seeds removed, thinly sliced

1 tbsp dark soy sauce

½ cup pickled carrots 

handful coriander leaves

4 tsp store-bought chilli garlic sauce (optional)

fresh pineapple slices sprinkled

with chilli and salt, to serve

Split baguettes in half lengthways. Remove some of the soft bread to hollow out the inside. Spread both inner sides with plenty of mayonnaise.

Cut slices of pâté and arrange over the base piece of bread. Top with shredded pork or chicken, cucumber, capsicum and chilli strips. Sprinkle each roll with a little soy sauce.

Top each roll with pickled carrots and a scattering of coriander leaves. Spoon on chilli garlic sauce, if desired.

Press the roll over the filling. Secure with string. Cut each roll into 4 pieces and wrap in greaseproof paper.

Serve with fresh pineapple sprinkled with chilli and a little bit of salt.

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