Easy Pork Banh Mi
- 2 small baguettes
- Oil for frying
- 200g cooked pork loin or roast pork, roughly chopped
- 3 tbsp hoisin sauce
- ¼ cucumber, cut into batons
- 8 coriander sprigs
- 3 mint sprigs, leaves picked
- 1 red chilli, thinly sliced
- ½ lime, juice only
- Asian pickled vegetables, to serve
- Split the baguettes open and remove some of the insides to make space for more filling. Spread the top and bottom with butter or cream cheese, if you prefer. Toss the chopped pork in 2 tbsp of hoisin sauce, then gently fry for 5 mins until sticky and caramelised. Remove from the heat and set aside.
- Arrange some pickles along the bottom of the baguettes, then top with cucumber batons, then pork, coriander, mint, sliced chillies and a good squeeze of lime. Close the sandwiches and serve immediately.
10 mins
2 serving