Vietnamese Sandwiches - Banh Mi Rolls
Photography by Aaron McLean.
These rolls are a great way to use up thinly sliced, leftover meat such as roast pork and chicken which can be added in addition to the terrine. If terrine is not available use a good quality chicken paté.
INGREDIENTS
Carrot pickle
2 carrots, peeled and julienned
1⁄2 cup rice vinegar
2 teaspoons sugar
1 teaspoon sea salt
To assemble
6 x 10 cm pieces French bread
butter mayonnaise
300 grams pork terrine, thinly sliced
1 cup fresh bean sprouts
fresh mint and coriander leaves
METHOD
Combine the rice vinegar, sugar and salt in a shallow dish and toss through the carrots. Cover and refrigerate for at least 2 hours and up to 3 days. The carrot develops a more pickled flavour the longer it is left.
To assemble: Split the French bread and butter both sides. Spread one side with mayonnaise and top with slices of terrine and bean sprouts. Take out as much carrot as needed from the brine and drain on kitchen towels. Add to the rolls along with the mint and coriander. Makes 6.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!