Bánh mì - A wonderful Vietnamese sandwich

Step 1

Cut the meat into bite sized pieces

Step 2

Combine all ingredients in a ziplock bag. Put the meat into the bag. Seal the bag and distribute the marinade well.

Step 3

Put into the fridge for at least an hour, but over night is better.

Step 4

Put vinegar, sugar and salt into a saucepan. Bring to a boil and let it simmer until the sugar and salt has been dissolved. Take off the heat.

Step 5

Cut daikon and carrots into matchsticks. I used a mandoline.

Step 6

Put the vegetables in a mason jar and pour over the vinegar mixture.

Step 7

Put it in the fridge until you need it. At least an hour, but it's better the next day.

Step 8

Put mayonnaise, hoisin og spring onions in a small bowl and mix it.

Step 9

Season to taste with Sriracha and put it in the fridge until you need it.

Step 10

Heat your oven to 200°C/400°F.

Step 11

While the oven is heating, fry up the meat on a skillet set to medium heat until it's cooked through.

Step 12

Warm the baguettes in the oven for 5 minutes.

Step 13

Cut all the baguettes almost in half and open it. You may want to remove some of the crumb in the top half, so there's more room for fillings.

Step 14

Smear on a good layer of spicy mayo on both top and bottom half of the baguettes.

Step 15

Put a layer of cucumber slices on the bottom.

Step 16

Then a layer of fried meat.

Step 17

Put some Vietnamese pickle on top and then as many fresh chilies as you dare.

Step 18

Top that with a good handful of fresh cilantro. In a bánh mì cilantro is not an herb, it's a salad.

Step 19

Serve while they are still warm.