A filled cob roll with a slice cut out, sitting on a wooden table

Picnic loaf bánh mì

  • serves 6-8
  • Easy

Char sui-style pork, classic pickles, fresh veg, herbs and creamy avocado star in this super-sized version of the traditional Vietnamese sandwich, perfect for a picnic

Advertisement
Advertisement

Ingredients

  • garlic 2 cloves, crushed
  • Chinese five-spice ¼ tsp
  • soft light brown sugar 3 tbsp
  • hoisin sauce 3 tbsp
  • soy sauce 2 tbsp
  • tomato purée 1½ tbsp
  • toasted sesame oil 2 tsp
  • pork tenderloin 450g
  • mooli (daikon) 300g, peeled
  • carrots 2, peeled
  • granulated sugar 50g, plus 1tbsp
  • white vinegar 275ml
  • round cob loaf 1 (about 400g)
  • mayonnaise 4 tbsp
  • avocado ½, thinly sliced
  • cucumber ¼, sliced into 18 rounds
  • red chilli 1, deseeded and thinly sliced
  • mint leaves a small handful, roughly chopped
  • coriander a small handful of leaves, roughly chopped
  • fish sauce ½ tsp

Method

  • Step 1

    In a small bowl, combine the first seven ingredients, seasoning with black pepper. Cut off any excess fat from the tenderloin, slice into 1cm-thick pieces and put in a large bowl. Pour in half the marinade, mix well with your hands to coat. Cover and transfer to the fridge to marinate for at least 3 hours, or preferably overnight. Cover and chill the remaining marinade until needed.

  • Step 2

    Meanwhile, slice the daikon and carrots into sticks (about 6cm long and ½cm wide). Put in a large bowl and sprinkle over 1 tbsp of granulated sugar and 1 tsp of salt. Briefly massage the ingredients together then leave for 15 minutes until the sugar and salt have dissolved and the vegetables are pliable enough to bend without breaking. Drain, then put the veg into two jars. Combine the remaining sugar and vinegar with 225ml of water in a jug and pour into the vegetable jars. Give the jars a brief shake and then transfer to the fridge for at least 1 hour or until needed.

  • Step 3

    Put a griddle pan over medium-high heat. Cook the pork (you will need to do this in three batches) for 1-2 minutes on each side or until cooked through and caramelised. Towards the end of the cooking time, baste the pork pieces with the left-over marinade and transfer to a plate. Once all the pork has been cooked, cover with foil and leave to cool completely.

  • Step 4

    Using a serrated knife, horizontally slice the top off the cobb loaf and set aside. Scoop out the middle of the loaf, leaving an edge of about 1cm so the shell isn’t too thin. Spread the mayonnaise around the base and sides of the loaf, and a little to the underside of the lid. Add a few slices of avocado, mash gently with a fork and season. Follow up with a layer of the pork, a few tbsps of the veg pickle, cucumber slices and a scattering of chilli and fresh herbs. Sprinkle over half the fish sauce. Repeat with the avocado (no need to mash this time), seasoning again, pork, pickle, cucumber, chilli and fresh herbs. Sprinkle over the remaining fish sauce. Replace the lid and wrap the entire loaf tightly. Transfer to the fridge and leave for a few hours, or overnight, before serving.

We have lots more picnic food ideas

Mini Pork Pie Recipe For a Picnic

Nutritional Information

  • Kcals 327
  • Fat 10.5g
  • Saturates 1.3g
  • Carbs 40.7g
  • Sugars 18.9g
  • Fibre 2.7g
  • Protein 16g
  • Salt 1.9g
Advertisement