Recipe Index

Ingredients

• 4 crusty long bread rolls
• 6 tbsp pork or chicken pâté
• 6 tbsp mayonnaise
• 4–8 slices Vietnamese pink ham (thit nguoi) or brawn
• 4–8 slices cha lua (Vietnamese pork loaf) or chicken loaf
• 4–8 slices roast or grilled pork cold cuts
• 1 1/2 cups (a large handful) fresh coriander sprigs
• 2 cucumbers, finely sliced lengthways into long strips
• 4 spring onions, cut to the length of the rolls
• 2 red chillies, finely sliced
• 2 tsp seasoning sauce, for drizzling
• 4 medium carrots, peeled and cut into thin batons
• 1 1/2 cups hot water
• 1/2 cup white sugar
• 4 tsp fine salt
• 3/4 cup rice wine vinegar
• 8 cooked pork meatballs, halved (optional alternative filling)
• 2 cups shredded cooked chicken (optional alternative filling)

Method

1. Make the pickled carrot first: stir the hot water, sugar and salt together until dissolved, then stir in the vinegar. Add the carrot batons, press them under the liquid and leave for at least 30 minutes (or overnight in the fridge). Drain well before using.
2. Warm the rolls in a low oven at 320°F for about 5 minutes until crisp again, then split them open without cutting all the way through.
3. Spread pâté generously over one cut side of each roll and mayonnaise over the other.
4. Layer in the ham, pork loaf and roast pork slices (or use the meatballs or shredded chicken instead).
5. Add a good handful of drained pickled carrot, cucumber strips, coriander sprigs, spring onion lengths and chilli slices.
6. Drizzle a little seasoning sauce over the filling, press the rolls closed and serve straight away.

Prep: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data