Pork banh mi recipe
 This popular Vietnamese street food uses marinated pork loin as the star of the show, with pickles and spiced mayo. 2 Thai shallots, chopped 2 lemongrass stalks, outer skin removed and chopped4 garlic cloves, crushed 3 tbsp oyster sauce 1 tbsp crushed fresh root ginger 1 tsp palm sugar 1 tbsp fish sauce 1 tbsp soy sauce500g/1lb 2oz pork loin, flattened out a bit and cut into strips 2 Thai shallots, chopped 2 lemongrass stalks, outer skin removed and chopped 4 garlic cloves, crushed 3 tbsp oyster sauce 1 tbsp crushed fresh root ginger 1 tsp palm sugar 1 tbsp fish sauce 1 tbsp soy sauce 500g/1lb 2oz pork loin, flattened out a bit and cut into strips 1 green chilli, julienned1 carrot, julienned ¼ daikon, julienned 2–3 tbsp palm sugar, to taste1 lime, juice only50ml/2fl oz rice wine vinegar 1 green chilli, julienned 1 carrot, julienned ¼ daikon, julienned 2–3 tbsp palm sugar, to taste 1 lime, juice only 50ml/2fl oz rice wine vinegar ½ crunchy baguette 3 tbsp mayonnaise 2 garlic cloves, chopped½ bunch Thai basil, chopped 1 tbsp sriracha 1 Little Gem lettuce, leaves separated½ cucumber, cut into discsfresh coriander sprigs, to garnish ½ crunchy baguette 3 tbsp mayonnaise 2 garlic cloves, chopped ½ bunch Thai basil, chopped 1 tbsp sriracha 1 Little Gem lettuce, leaves separated ½ cucumber, cut into discs fresh coriander sprigs, to garnish Method To make the pork, add all the ingredients except the pork to a food processor and blend together. Pour into a bowl, add the pork strips and toss to coat, then cover and allow to marinate in the fridge for 24 hours. Pre-heat a griddle pan over high heat, add the pork to the pan and cook on the very hot griddle until crispy. This will take 7–10 minutes, depending on the thickness of the meat.To make the pickles, place the chilli, carrot and daikon in a bowl. Add the sugar, lime juice and vinegar to a saucepan and heat until the sugar is dissolved, then pour over the vegetables. Allow to steep to pickle.To serve, toast the inside of the baguette in a griddle pan until golden. Meanwhile, mix the mayonnaise, garlic, basil and siracha together. Spread this inside the toasted baguette then lay some lettuce leaves and cucumber down one side of the baguette. Fill with the crispy pork, top with the pickles and garnish with the coriander. To make the pork, add all the ingredients except the pork to a food processor and blend together. Pour into a bowl, add the pork strips and toss to coat, then cover and allow to marinate in the fridge for 24 hours. To make the pork, add all the ingredients except the pork to a food processor and blend together. Pour into a bowl, add the pork strips and toss to coat, then cover and allow to marinate in the fridge for 24 hours. Pre-heat a griddle pan over high heat, add the pork to the pan and cook on the very hot griddle until crispy. This will take 7–10 minutes, depending on the thickness of the meat. Pre-heat a griddle pan over high heat, add the pork to the pan and cook on the very hot griddle until crispy. This will take 7–10 minutes, depending on the thickness of the meat. To make the pickles, place the chilli, carrot and daikon in a bowl. Add the sugar, lime juice and vinegar to a saucepan and heat until the sugar is dissolved, then pour over the vegetables. Allow to steep to pickle. To make the pickles, place the chilli, carrot and daikon in a bowl. Add the sugar, lime juice and vinegar to a saucepan and heat until the sugar is dissolved, then pour over the vegetables. Allow to steep to pickle. To serve, toast the inside of the baguette in a griddle pan until golden. Meanwhile, mix the mayonnaise, garlic, basil and siracha together. Spread this inside the toasted baguette then lay some lettuce leaves and cucumber down one side of the baguette. Fill with the crispy pork, top with the pickles and garnish with the coriander. To serve, toast the inside of the baguette in a griddle pan until golden. Meanwhile, mix the mayonnaise, garlic, basil and siracha together. Spread this inside the toasted baguette then lay some lettuce leaves and cucumber down one side of the baguette. Fill with the crispy pork, top with the pickles and garnish with the coriander.