Recipe:

Vietnamese Inspired Bánh Mì Sub Roll

Serves: 6

Ingredients:	Method:
225g minced beef 1 fresh red chilli, finely sliced 2 tbsp soy sauce Zest of 1 lime 40ml BBQ sauce 1 carrot, peeled into ribbons ½ a cucumber, sliced 25g sugar 55ml white vinegar 20ml Hoisin sauce 75ml mayonnaise 6 sub rolls 15g fresh coriander	Prepare the meat – Place a frying pan or saucepan onto a high heat. Add the beef mince to a dry pan and, with a spoon, start to break up the chunks of meat. Once the meat is browned, add the chilli, soy sauce, lime and BBQ sauce and continue to cook until it starts to caramelise, then allow to cool completely. Add the sugar and white vinegar into a bowl and stir so the sugar dissolves. Now add the carrot ribbons and cucumber slices, then mix. Cover and place in the refrigerator for at least an hour. In a small bowl, mix the hoisin sauce and mayonnaise together. To serve, slice into the sub roll along the top, spread the mayonnaise mix on one side of the roll, add the pickled vegetables down the other side of the roll, and then add the beef in the middle. Garnish with chopped coriander.

Ingredients:

Method:

Prepare the meat – Place a frying pan or saucepan onto a high heat. Add the beef mince to a dry pan and, with a spoon, start to break up the chunks of meat.
Once the meat is browned, add the chilli, soy sauce, lime and BBQ sauce and continue to cook until it starts to caramelise, then allow to cool completely.
Add the sugar and white vinegar into a bowl and stir so the sugar dissolves. Now add the carrot ribbons and cucumber slices, then mix. Cover and place in the refrigerator for at least an hour.
In a small bowl, mix the hoisin sauce and mayonnaise together.
To serve, slice into the sub roll along the top, spread the mayonnaise mix on one side of the roll, add the pickled vegetables down the other side of the roll, and then add the beef in the middle. Garnish with chopped coriander.