Banh Mi Thit Nguoi (Vietnamese Roast Pork Baguette with Pickled Carrot and Daikon)
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Ingredients
- 500 g pork shoulder joint
- 2 tbsp light soy sauce
- 2 baguette
- 3 tbsp mayonnaise
- 1 carrot, julienned
- 150 g mooli (daikon radish)
- 3 tbsp rice vinegar
- 1 tbsp caster sugar
- 1 cucumber
- 1 fresh coriander
- 1 fresh red chilli
Nutrition (per serving)
- Calories
- 724 kcal
- Protein
- 36.4 g
- Carbohydrate
- 73.8 g
- of which sugars
- 10.2 g
- Fat
- 30 g
- of which saturates
- 8 g
- Fibre
- 5.3 g
- Salt
- 3.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Rub the pork shoulder with the light soy sauce and roast for 1 hour 15 minutes, until cooked through with no pink remaining and tender enough to shred.
- 2
Meanwhile, toss the carrot and mooli with the rice vinegar and sugar and leave to quick-pickle.
- 3
Shred or thinly slice the roast pork once rested.
- 4
Split the baguettes and spread with mayonnaise.
- 5
Fill with the pork, pickled carrot and mooli, sliced cucumber, coriander and sliced chilli, then cut each baguette in half to serve.
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