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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. See method
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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.
See more Easy recipes for leftover roasts
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