This dish captures the essence of a Vietnamese pork roll on a plate. It's fresh, colourful and overflowing with delectable flavours.
A traditional Banh Mi doesn't include lettuce, but this worked as a good base for the salad. Banh Mi often contains liver pate, so feel free to add some if that tickles your fancy.
The recipe below involves a lot of preparation (across more than one day), but it can be tweaked to be more easy. Don't want to make your own 'do chua' (pickled radish and carrots)? Just chop up fresh carrots and daikon radish. Don't want to do a roast pork? Rub the marinade into pork, chicken or beef pieces, then fry in a dash of oil. Don't have fresh chillies? Scatter over chilli flakes.
If you decide to do a roast, it's a good idea to roast a large piece of meat (as I've indicated below for the marinade) and use leftovers for future dishes. You can play around with the measurements of all the ingredients, as you may prefer less coriander yet more chilli, etc.
: 75 minutes
: Around 75 minutes (depending on size of meat)
: 2 servings
Handful fresh lettuce
1 cup do chua (pickled Vietnamese radish and carrots)
Handful fresh coriander
400g roast pork shoulder
1/2 cup mayonnaise (homemade or store bought)
1/2 small chilli or 1/4 small red chilli and 1/4 small green chilli
1/4 cup tamari sauce
Marinade (for 1.5kg pork shoulder)
2 tbsp tamari or soy sauce
1 tbsp fish sauce
1 tsp five spice powder
1 tbsp oil
1/2 tsp pepper
1/2 tsp chilli flakes
1 Vietnamese bread roll, sliced (not gluten free)
Copyright 2012,2013,2014 On Topic Media PTY LTD. ABN 18113479226.