Lemongrass pork banh mi with pickled vegetables

Ingredients

For 1 serving

• Baguette90 g
• Pork tenderloin110 g
• Lemongrass10 g
• Fish sauce1 teaspoon
• Carrots50 g
• Daikon radish50 g
• Rice vinegar2 tablespoons
• Sugar1 teaspoon
• Cucumber50 g
• Cilantro5 g
• Mayonnaise1 teaspoon
• Sriracha1 teaspoon

Contains: gluten, eggs, fish, mustard,

Method

1. Peel the carrots and daikon and cut into julienne; put them in a bowl with the rice vinegar and sugar, stir until the sugar dissolves and leave to pickle for 15 minutes.
2. Meanwhile remove the outer leaves of the lemongrass and chop it finely; cut the pork fillet into 5 mm slices and mix with the lemongrass and fish sauce.
3. Wash the cucumber and cut into long batons; pick the fresh coriander leaves.
4. Heat a griddle or frying pan over high heat until very hot and cook the pork for 2 minutes per side, until golden and cooked through.
5. Warm the baguette in a hot oven at 200 °C or on the griddle for 2–3 minutes, until the crust is crisp; split it and spread the inside with mayonnaise and sriracha.
6. Fill with the pork, drained pickles, cucumber and coriander.