Name: Pork bahn mi
Cook time: 10 min
Total time: 10 min
Ingredients: 1 lebanese cucumber (130g); 1 green onion; 2 long white rolls (120g); 2 tablespoon japanese mayonnaise; 6 slice roast pork (150g); 1/2 carrot (35g), grated coarsely; 1 long fresh red chilli, sliced thinly; 4 sprigs fresh coriander; 1 tablespoon soy sauce

Ingredients

1 lebanese cucumber (130g)

1 green onion

2 long white rolls (120g)

2 tablespoon japanese mayonnaise

6 slice roast pork (150g)

1/2 carrot (35g), grated coarsely

1 long fresh red chilli, sliced thinly

4 sprigs fresh coriander

1 tablespoon soy sauce

Method

1.Use a vegetable peeler to cut the cucumber into ribbons. Cut onion the same length as the bread rolls.

2.Cut rolls lengthways, through the top, without cutting all the way through. Spread rolls with mayonnaise; layer pork, cucumber, onion, carrot, chilli and coriander into rolls.

3.Sprinkle over sauce when ready for lunch.

Barbecued chicken can be used in place of the pork. Wrap roll in baking paper. Pack soy sauce in small airtight container. Keep rolls in fridge until about ½ hour before ready to serve. Sprinkle over sauce when ready for lunch.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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