Banh mi (Vietnamese baguette)

Banh mi (Vietnamese baguette)
  • Serves icon Makes 1
  • Time icon Hands-on time 20 min, 
plus 15 min chilling

A crusty baguette stuffed with leftover beef, fresh veg, herbs, chilli sauce and mayo; for when you need something satisfying, and quick to make, for lunch.

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Nutrition: per serving

Calories
511kcals
Fat
18.6g (3.2g saturated)
Protein
37.5g
Carbohydrates
45g (13g sugars)
Fibre
6.2g
Salt
1.2g
Calories
511kcals
Fat
18.6g (3.2g saturated)
Protein
37.5g
Carbohydrates
45g (13g sugars)
Fibre
6.2g
Salt
1.2g

Ingredients

  • ½ carrot, peeled into ribbons
  • ¼ cucumber, peeled into ribbons
  • ½ red onion, finely sliced
  • Juice ½ lime
  • ½ tsp sweet chilli sauce
  • 1 tsp fish sauce
  • 1 small baguette or ¼ french stick
  • 1 tbsp mayonnaise
  • 1 heaped tsp char siu or hoisin sauce (we used Blue Dragon)
  • 
80g leftover roast beef ( you could use chicken or cooked prawns instead)
  • Handful fresh coriander or herby salad leaves

Method

  1. Put the carrot, cucumber and red onion in a mixing bowl. Add the lime juice, sweet chilli sauce, fish sauce and a good pinch of salt and grind of black pepper. Toss well to coat the vegetables, then chill for 15 minutes, tossing halfway through.
  2. Meanwhile, cut the baguette almost all the way through, then 
pull out and discard (or keep for breadcrumbs) most of the spongy layer of bread inside. Spread one side of the baguette with the mayonnaise and the other side 
with char siu/hoisin sauce.
  3. Squeeze the marinade from the veg (discard the marinade) and pile the veg into the baguette. Thinly slice the meat (leave prawns whole if using those), then arrange on top and sprinkle over the coriander. Wrap and chill until ready to eat.

delicious. tips

  1. This sandwich gets better after a couple of hours, so you can make it in the morning or even the night before and chill until ready to eat. The filling and middle will become soft but the baguette will remain crusty on the outside. Wrap in baking paper, then in a layer of cling film.

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