Pork

Leftover ham banh mi (pork roll) with cherry jam

Name: Leftover ham banh mi (pork roll) with cherry jam recipe
Yield: 4
Ingredients: 1 long soft, crunchy baguette, cut into 4 sections; 75g mayonnaise; 62.50 ml store bought pate (optional); 300g leftover sliced ham off the bone; 1 Lebanese cucumber, cut into long ribbons using a mandolin; 2 long green shallots (green part only), thinly shredded; 8 small coriander sprigs; Cherry Jam, to serve (cranberry and blackberry jam also work); 1 large carrot, cut into thin matchsticks; 200g daikon, cut into thin matchsticks (optional); 125ml white vinegar; 125ml rice vinegar; 75g white sugar; 1/2 tsp salt flakes

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by Khanh Ong

KHANH ONG, MASTERCHEF

Mar 03, 2023

Khanh Ong puts an Aussie summer twist on a Vietnamese fan favourite.

1 long soft, crunchy baguette, cut into 4 sections
1/4 cup (75g) Kewpie mayonnaise
1/4 cup store bought pate (optional)
300g leftover sliced ham off the bone
1 Lebanese cucumber, cut into long ribbons using a mandolin
2 long green shallots (green part only), thinly shredded
8 small coriander sprigs
Cherry Jam, to serve (cranberry and blackberry jam also work)

Pickled carrots

1 large carrot, cut into thin matchsticks
200g daikon, cut into thin matchsticks (optional)
1/2 cup (125ml) white vinegar
1/2 cup (125ml) rice vinegar
1/3 cup (75g) white sugar
1/2 tsp salt flakes

Method

1.

For the pickled carrots, place vegetables in a large bowl. Combine remaining ingredients and 1 cup (250ml) water in a small saucepan. Bring to the boil then pour over the vegetables making sure they are covered. Set aside to cool. Drain well.
2.

Split baguette without cutting all the way through. Schmeer mayonnaise and pate if using on one side of the bread. Add ham, cucumber and as much pickled carrot as you like (see note). Finish with shallot, coriander and a dollop of jam.

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