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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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Fresh Vietnamese flavours inside a crusty french baguette - this Pork Banh Mi will be a hit for a weekend lunch (or any day dinner)
3 Tbsp hoisin sauce plus extra to spread onto baguette
2 Tbsp fish sauce
2 Tbsp soy sauce
1 clove garlic, crushed
Black pepper
½ Tbsp sesame oil
1 Tbsp canola oil
1 cup julienned daikon
1 carrot, julienned
8 Tbsp rice wine vinegar, divided in 2 quantities
2 tsp sugar, divided
Salt
2 cups coriander
1 French baguette, cut into lengths (and sliced in half)
Mayonnaise (to spread onto baguette)
Optional - Sriracha sauce (to mix with mayo)
Note: Marinade the pork the night before if you have time
Recipe developed by Basil and Lime
3 Tbsp hoisin sauce plus extra to spread onto baguette
2 Tbsp fish sauce
2 Tbsp soy sauce
1 clove garlic, crushed
Black pepper
½ Tbsp sesame oil
1 Tbsp canola oil
1 cup julienned daikon
1 carrot, julienned
8 Tbsp rice wine vinegar, divided in 2 quantities
2 tsp sugar, divided
Salt
2 cups coriander
1 French baguette, cut into lengths (and sliced in half)
Mayonnaise (to spread onto baguette)
Optional - Sriracha sauce (to mix with mayo)
Note: Marinade the pork the night before if you have time
Recipe developed by Basil and Lime
Coat the pork with the hoisin, fish sauce, soy sauce, garlic, pepper, sesame oil, and canola oil. Leave to marinate overnight in the fridge or for at least 15 mins.
In a small bowl, combine the daikon with 4 Tbsp rice wine vinegar, 1 tsp sugar, and salt. Set aside.
In another bowl, combine the carrot with 4 Tbsp rice wine vinegar, 1 tsp sugar, and salt. Set aside.
Heat a grill skillet and coat with oil. Transfer the steaks to the hot skillet, reserving the leftover marinade for later. Cook the steaks on one side for 6 mins, then on the other side for 2 mins. Remove from the heat and rest for 2 mins before serving or cutting.
Toast baguette if desired.
Spread mayonnaise (or a mix of mayonnaise and sriracha) on bottom half and hoisin sauce on top half.
Assemble the baguette sections with coriander, daikon, carrot, and the pork.
Fresh Vietnamese flavours inside a crusty french baguette - this Pork Banh Mi will be a hit for a weekend lunch (or any day dinner)
300g New Zealand pork fillet, cut into strips
3 Tbsp hoisin sauce plus extra to spread onto baguette
2 Tbsp fish sauce
2 Tbsp soy sauce
1 clove garlic, crushed
Black pepper
½ Tbsp sesame oil
1 Tbsp canola oil
1 cup julienned daikon
1 carrot, julienned
8 Tbsp rice wine vinegar, divided in 2 quantities
2 tsp sugar, divided
Salt
2 cups coriander
1 French baguette, cut into lengths (and sliced in half)
Mayonnaise (to spread onto baguette)
Optional - Sriracha sauce (to mix with mayo)
Note: Marinade the pork the night before if you have time
Recipe developed by Basil and Lime
Coat the pork with the hoisin, fish sauce, soy sauce, garlic, pepper, sesame oil, and canola oil. Leave to marinate overnight in the fridge or for at least 15 mins.
In a small bowl, combine the daikon with 4 Tbsp rice wine vinegar, 1 tsp sugar, and salt. Set aside.
In another bowl, combine the carrot with 4 Tbsp rice wine vinegar, 1 tsp sugar, and salt. Set aside.
Heat a grill skillet and coat with oil. Transfer the steaks to the hot skillet, reserving the leftover marinade for later. Cook the steaks on one side for 6 mins, then on the other side for 2 mins. Remove from the heat and rest for 2 mins before serving or cutting.
Toast baguette if desired.
Spread mayonnaise (or a mix of mayonnaise and sriracha) on bottom half and hoisin sauce on top half.
Assemble the baguette sections with coriander, daikon, carrot, and the pork.
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