Try this Vietnamese sandwich for a twist on your traditional lunch
Tasty caramelised pork and paté, pickled vegetables and fresh coriander all served on a crusty french baguette – there's a reason this Vietnamese street food is popular all over the world.
This recipe uses Mooli, a Japanese radish with a mild flavour. It’s available in some supermarkets, but if you can’t find it, you can use red radish instead.
Recipe and image from Picnic (£14.99, Ryland Peters & Small). Photography © Ryland Peters & Small
For the pickled vegetables, put the sugar and salt in a saucepan with 4 tbsp water and heat gently until boiling, stirring until a syrup has formed. Add the vinegar and leave to cool. Put the chopped vegetables (cucumber, carrot, mooli, shallots, green chilli) in a bowl and cover with the syrup. Chill for up to 3 hours.
Slice the pork into 1cm (½in) thick pieces, put in a bowl and marinate with fish sauce, honey, brown sugar, soy sauce, sesame oil, garlic, ginger and a pinch of pepper. Mix well and chill for 30 minutes.
In a hot griddle pan, cook the pork slices for 2 minutes on each side, then set aside to cool.
Slice open the baguettes, splash soy sauce inside and spread some pâté along one half. Place the pork slices on top with lettuce, pickled vegetables,coriander and mint, and sliced chilli. Wrap in cling film to transport to your picnic.
