This recipe is for a pork bahn mi (Vietnamese sandwich). People do these many ways and there are a lot more traditional versions than what I’ve put together but this is how I like it.

The combination of the pickled vegetables, caramelised pork, aioli and herbs is tasty. Add some fresh bread to that and it’s heaven!

You can make your own baguette if you’re extra keen. I tried but I seemed to have missed the mark big time so I’ll have to work on it a bit.

Anyway, let’s get on with it.

Serves 4

Ingredients

Baguette

Caramelised pork
400g pork
2 tbsp fish sauce
2 tbsp lemongrass
2 tbsp sugar
3 tbsp kecap manis (sweet soy sauce)
2 tsp garlic
1 tsp ginger
1 tsp sesame

Pickled veges
1 carrot
1/3 cucumber
4 tbsp rice wine vinegar
4tbsp sugar

Fillings
Fresh coriander
Fresh mint leaves
12 jalapeños
Aioli (click here for my 30 second aioli recipe)
Sriracha

Use a meat tenderiser on the pork to make it tender (kinda self explanatory). Mix all ingredients for the caramelised pork in a bowl and leave to marinate for at least half an hour.

Now onto the pickled veges. Julienne the carrot and cucumber. Mix the rice wine vinegar with the sugar and pour over the veges. Leave to sit for half an hour to pickle.

After the half hour is up heat some oil in a frying pan, drain the pork of the excess marinade and cook until tender.

While the pork is cooking you can start to assemble your bahn mi. Start by slicing your baguettes in half. Spread aioli over the bottom, next place your coriander and mint on the bun, followed by the pickled vegetables and jalapeños.

Once your pork is ready place your pork on top and then squirt some sriracha over it.

A couple of things to point out:

• Adjust the spice to your liking. If you don’t like a lot of it then give the jalapeños a miss. Sriracha is also quite spicy.
• If you don’t have some of these ingredients you can make substitutions or omit all together depending on what it is.
• You can change up the meat in this – my next bahn mi is going to be a tofu one (maybe when the boyfriend is away as he likens tofu to polystyrene. pfft.)

If you have any questions feel free to email me –caseyskitchen@outlook.co.nz or write to me on my Facebook page – Casey’s Kitchen.