Lunchbox-style Banh Mi
Using leftover Chinese BBQ pork, this simple yet delicious banh mi sandwich is perfect for packed lunches. Instead of pickled veggies, which can make the bread soggy, I use fresh chopped vegetables and a touch of Sriracha for that authentic Vietnamese flavour. Wrap it in baking paper to keep everything neat and tidy, making it easier to eat on the go. It’s a healthy, flavour-packed option that’s quick to prepare—ideal for busy mornings!
Ingredients
- leftover BBQ pork
- baguette
- coriander (aka cilantro, pakuchi)
- carrot
- salad leaves
- sriracha sauce
- margarine
- mayonnaise (optional)
- cherry tomatoes (optional)
Instructions
- Thinly slice the BBQ pork. TIp: If the pork has been in the fridge overnight, it’s easier to slice thinly.
- Wash the coriander, salad leaves, and carrot, and make sure they are thoroughly dried. Tip: Any leftover moisture will make the bread soggy over time.
- Julienne the carrot and roughly chop the coriander into 3-4 cm pieces.
- Cut the baguette to your preferred size, then slice it open lengthwise.
- Spread some margarine on the inside of the baguette.
- Layer in the salad leaves, julienned carrot, and sliced pork.
- Drizzle with Sriracha sauce (and mayo if you want), then sprinkle the coriander on top. Close the sandwich.
- Cut a piece of baking paper about 20 cm wide, fold it in half, and staple one side. Slip the sandwich inside and wrap it up. Tip: Secure with a rubber band to keep everything in place.
- Pack the sandwich in a lunchbox along with any side veggies like cherry tomatoes, and you’re done! Enjoy!
