If you are not familiar with the Vietnamese Banh Mi, it simply is a sandwich which you find on the streets of Vietnam and is a delicious combination of Vietnamese flavours with French influences.

Makes 1 large baguette

1 good quality baguette

1 carrot, peeled and cut into thin sticks

100g radishes or daikon, sliced into thin sticks

1 Tbsp white wine or cider vinegar

½ tsp sugar

Pinch salt

250g cold roast chicken and or pork (either pulled or sliced thinly)

50g pate 

2 Tbsp mayonnaise

½ cucumber, peeled into ribbons (no seeds)

1 spring onion, sliced thinly

Lettuce leaves

Method

Begin by making a quick pickle for the carrots and radish.  Mix the vinegar, sugar and salt together and add the carrot and radish sticks.  Let marinate for as long as possible.  Set aside.

To assemble.  Slice the baguette along the side ¾ of the way through. Fold open the baguette and remove excess bread from the inside.  

Spread the inside of the bread with the mayonnaise, lay the lettuce leaves on the bottom, then the pork.  Spread the pate generously over and add the chicken.

Add the cucumber ribbons to the pickled veg and toss gently.  Drain all the vegetables and evenly scatter along the sandwich, add the spring onions and press down the top so the sandwich sticks together.

You can cut it into the desired sizes and pack away.  This sandwich will be one that you will make time and time again.  You can of course mix up the fillings but just remember to add the pickles and pate if you can as it really takes this sandwich to another level.