Video: how to make rainbow banh mi

sriracha sauce 3 tbsp

mayonnaise 3 tbsp

sourdough baguette 1 long, fat one

carrots 3, peeled and juilienned

romano pepper 1, sliced into thin rings

Lebanese or ridged cucumber 2, thinly sliced

mint leaves, coriander and Thai basil
a handful of each

red onion 1, thinly sliced

DIPPING SAUCE

lime juice 125ml

soft brown sugar 2 tbsp

garlic 1 clove, crushed

fish sauce 2 tbsp

red chilli 1, sliced

(1 hour + chilling, serves 6)

Step 1

Heat the oven 240C/fan 220C/gas 9. Season the beef with the fish sauce and black pepper. Roast for 15 minutes, then lower the oven to to 190C/fan 170C/gas 5 for 25 more minutes for medium rare, or longer if you like. Leave to cool, cover, and chill for at least 2 hours.

Step 2

Mix the sriracha sauce with the mayonnaise and set aside. Slice the baguette lengthways. Scoop out the inner soft bread so you’re left with a shell about 2cm thick. Spread the spicy mayo sauce in the top and bottom of the bread. Keep the leftovers for serving.

Step 3

Thinly slice the chilled beef, then add a layer to the bottom of the baguette. Top with the carrot, pepper, cucumbers, herbs, and the red onion. It will be very full, so press the top on and wrap very tightly with clingfilm. Put in the fridge, with a weight on top, for at least an hour.

Step 4

Mix the dipping sauce ingredients with 2 tbsp water. Stir until the sugar is dissolved then taste, add more fish sauce or lime if you like. Cut the sandwich into four portions and serve with 4 bowls of the dipping sauce and any leftover spicy mayo.