Leftover pork banh mi
Leftover roast pork is put to good use in this incredibly moreish Vietnamese-style banh mi recipe. The pork is tossed in a sticky hoisin sauce and stuffed into a baguette with sweet pickles, cucumber and fresh herbs.
- For the pickles, put the carrots, radishes, onion, rice vinegar and sugar in a mixing bowl with 1 tsp sea salt flakes. Mix, then leave to marinate for 30 mins, stirring now and then.
- Meanwhile, split the baguettes open and remove most of the insides (this helps you pack more filling in). Spread, top and bottom, with Laughing Cow.
- Set a frying pan over a low-medium heat and add a drizzle of oil. Toss the pork in 2 tbsp of the hoi sin, then arrange in a single layer in the pan. Fry gently for 5-6 mins, turning every so often and brushing over the remaining hoi sin as you go, until the pork is caramelised and sticky, and some of the fat has rendered out of it. Remove from the heat and set aside.
- When the vegetables have had their soaking time, drain and squeeze out any excess liquid. Arrange a good quantity of pickles in the bottom of the baguettes, then top with the cucumber batons. Add the pork, shaking off any excess liquid from the pan, then the coriander sprigs, mint leaves and sliced chillies, finishing with a squeeze of lime and a scattering of crackling, if using. Serve immediately.
Get ahead: Marinate the pickles up to a day in advance; drain at the last minute.
Tip: This recipe makes slightly more pickles than you need but they will keep for a few days and are delicious served with grilled meats or fish, or in sandwiches with chicken.
Tip: We used Laughing Cow cheese instead of mayonnaise to spread on the bread, as it’s a common substitute in Vietnam and tastes really good. If you prefer, just use 2 tbsp mayonnaise per baguette.
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