Easy Main Asian

Matt Preston's banh mi

Name: Matt Preston's banh mi recipe
Yield: 4
Cuisine: /asian
Ingredients: 4 long white bread rolls; 1 1/2 tbs good-quality whole-egg mayonnaise; 80g store-bought chicken liver pâté; Ground white pepper; 400g barbecue pork, thinly sliced; 2 Lebanese cucumbers, thinly sliced diagonally; 4 bird’s eye chillies (if you like it hot, or long red if you prefer it milder), sliced; 1/2 white onion, thinly sliced; 1/2 bunch coriander, sprigs picked; Juice of 1/4 lime or lemon; A few drops of seasoning; 2 large (about 350g) carrots, cut into 5- to 6cm-long matchsticks; 1 small (about 350g) daikon radish, cut into 5- to 6cm-long matchsticks; 3 tsp sea salt; 80g caster sugar; 1/2 cup (125ml) rice wine vinegar

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by Matt Preston

delicious. senior editor

Nov 07, 2018

“The carrot and daikon ideally need at least an hour to pickle, but they're still fine after just 10 minutes.”

4 long white bread rolls
1 1/2 tbs good-quality whole-egg mayonnaise
80g store-bought chicken liver pâté
Ground white pepper
400g barbecue pork, thinly sliced
2 Lebanese cucumbers, thinly sliced diagonally
4 bird’s eye chillies (if you like it hot, or long red if you prefer it milder), sliced
1/2 white onion, thinly sliced
1/2 bunch coriander, sprigs picked
Juice of 1/4 lime or lemon
A few drops of Maggi seasoning

Pickled carrot and daikon (makes 400g - use 2/3 cup (90g))

2 large (about 350g) carrots, cut into 5- to 6cm-long matchsticks
1 small (about 350g) daikon radish, cut into 5- to 6cm-long matchsticks
3 tsp sea salt
80g caster sugar
1/2 cup (125ml) rice wine vinegar

Method

1.

For the pickled carrot and daikon, place carrot and daikon in a large bowl, add half the salt and toss to combine. Set aside for 30 minutes to soften. Rinse and pat dry with paper towel. Combine sugar, 1/3 cup (80ml) boiling water and remaining 1 1/2 tsp salt in a bowl and stir until the sugar and salt have dissolved. Stir in the vinegar.
2.

Pack the carrot and daikon into sterilised jars and pour over the pickling liquid. Set aside for 1-2 hours, then they are ready to eat. The pickles will keep in the fridge for several weeks.
3.

To make the banh mi rolls, split the bread rolls in half lengthways, but don’t cut them all the way through. Spread a heaped teaspoon of mayo on 1 cut side of each roll and pâté on the other. Season with white pepper. Divide all remaining ingredients among the rolls, layering and stuffing, until they are brimming with ingredients, then eat!