serves
4
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Episode 5
episode • The Streets With Dan Hong • cooking • 24m
PG
episode • The Streets With Dan Hong • cooking • 24m
PG
Ingredients
- 375 ml boiling water
- ½ cup white sugar
- 4 tsp salt
- ¾ cup rice wine vinegar
- 2 medium carrots, peeled cut into thin strips
- ½ large daikon, peeled and cut into thin strips
To serve
- 4 crusty long bread rolls (banh mi rolls)
- ½ cup chicken liver pate
- ½ cup mayonnaise
- 4 - 8 slices brawn (aka head cheese)
- 4 - 8 slices Cha Lua Vietnamese pork loaf
- 4 - 8 slices steamed, roast or grilled pork belly (optional)
- 1 bunch coriander
- 2 cucumbers, sliced lengthwise into battons the same length as your roll
- 4 spring onions, cut into the length of the rolls
- 2 red birds eyes chillies, finely sliced
- Liquid seasoning (Maggi), to taste
Pickling time: 5 hours
Instructions
- Add sugar, salt and vinegar to a pot with the boiling water. Reduce to a simmer and stir occasionally until the sugar has dissolved. Place the carrot and daikon in a sterile jar, cover with the pickling liquid, seal and leave at room temperature for 3-4 hours, Store in the fridge.
- Split the rolls lengthways.
- Spread 1½ tablespoons of chicken pate followed by 1½ tablespoons mayonnaise. Layer the cold cuts, followed by pickled daikon and carrots, spring onion and coriander.
- Add liquid seasoning, making sure some soaks into the bread.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 5
