Roast pork mini banh mi

Pork banh mi

Fresh veg gives crunch and pâté adds luxury to these delicious mini rolls

By , 16 May 2016
Pork banh mi
  • Ready in: 25 mins
  • Serves: 12
  • Price: 50p per serving

Vietnamese banh mi are one of the earliest fusion foods, influenced by French baguettes.

Nutritional Info
Each 236g serving contains
  • Energy 1629KJ 389KCAL
  • Fat med
  • Saturates low
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 690kJ/165kcal.
  • 3 radishes, finely sliced
  • 1 medium carrot, grated
  • 1 shallot, finely sliced
  • 75g white cabbage, very finely sliced
  • 1 red chilli, finely sliced
  • 2tbsp rice vinegar
  • 2tsp fish sauce
  • Juice 1/2 lime
  • 2tsp caster sugar
  • 3 x Butcher’s Selection Pork Loin Steaks
  • 1tbsp sunflower oil
  • 12 bake at home petits pains
  • 3tbsp Asda Real Mayonnaise
  • 100g Extra Special Brussels Pate
  • 1tbsp chopped coriander
  • 1tbsp chopped mint
  • Mix the radish, carrot, shallot, cabbage and chilli in a non-metallic bowl. Add the vinegar, fish sauce, lime juice and sugar. Toss together.

  • Cook the steaks in the oil in a nonstick pan for 7-8 mins on each side. Set aside on a warmed plate covered in foil.

  • Meanwhile, cook the petits pains according to the pack instructions. While still warm, cut down the middle.

  • Cut the steaks into thin strips. Drain the marinade off the pickled vegetables.

  • Spread one side of each roll with mayo and the other with pâté. Fill with the pork, pickled veg, coriander and mint.