Name: Banh Mi recipe
Prep time: 20 min
Yield: 4
Ingredients: 4 crusty long bread rolls ((Note 1)); 6 tbsp pork or chicken pate ((Note 2)); 6 tbsp mayonnaise ((Note 3)); 4 - 8 slices Thi Nguoi ("pink ham") OR brawn ((aka head cheese, Note 4)); 4 - 8 slices Cha Lua Vietnamese pork loaf OR chicken loaf ((Note 5)); 4 - 8 slices roast or grilled pork cold cuts ((Note 6)); 1.5 cups fresh coriander/cilantro sprigs ((Note 7)); 2 cucumbers (, finely sliced lengthwise into long strips); 4 green onion stems (, cut into the length of the rolls); 2 red chillies (, finely sliced (or more!) (or less...)); 2 tsp Maggi Seasoning (, for drizzling (Note 8)); 4 medium carrots (, peeled cut into 2-3mm / 1/10" batons); 1 1/2 cups (375ml) hot water (, boiled); 1/2 cup (100g) white sugar; 4 tsp salt; 3/4 cup (185ml) rice wine vinegar ((sub apple cider vinegar)); Pork meatballs for Banh Mi ((Note 9)); Shredded rotisserie or poached chicken ((Note 10))