Beef banh mi with pickled veg

Beef banh mi with pickled veg
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Banh mi is the Vietnamese take on a sandwich recipe. Here we’ve used leftover beef, but it works with cooked pork and chicken too.

Nutrition: per serving

Calories
813kcals
Fat
22.3g (4.9g saturated)
Protein
49.4g
Carbohydrates
105.2g (15.4g sugars)
Fibre
8.4g
Salt
3.3g
Calories
813kcals
Fat
22.3g (4.9g saturated)
Protein
49.4g
Carbohydrates
105.2g (15.4g sugars)
Fibre
8.4g
Salt
3.3g

Ingredients

  • 2 carrots
  • 1 cucumber
  • ½ red onion
  • Juice 2 limes
  • 1 tbsp caster sugar
  • 5 tsp fish sauce
  • 4 small or 2 large baguettes
  • 4 tbsp mayonnaise
  • 4 heaped tsp char siu sauce (we used Blue Dragon)
  • 350g leftover roast beef/chicken/pork

To serve

  • Fresh coriander and chilli sauce (optional)

Method

  1. Peel the carrots and the cucumber (stop at the seeds) into long ribbons, then put in a mixing bowl. Slice the onion as thinly as you can, then add to the bowl. In a small bowl, mix the lime juice, sugar and fish sauce with a good pinch of sea salt, then toss through the veg. Chill for 15 minutes, tossing again halfway through.
  2. Cut the baguettes almost all the way through (halve first if large), then pull out and discard – or keep for breadcrumbs – most of the bread inside. Spread one side with mayo and the other with char siu sauce. Wring out the pickled veg, then divide among the baguettes. Thinly slice the beef, then add. Season, garnish with coriander and drizzle with chilli sauce, if you like.

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