I’m delighted to share this recipe with you as it’s something that surprised me. On paper, it sounds rather odd…but once you take your first bite, I’m pretty sure the meat eaters amongst you will be hooked. It’s also a wonderful way to use up left over roast pork. In fact, we now always make sure that we purchase a hefty joint, as it’s great on pizzas and as a part of this meal. It makes for a very pleasing weekday lunch or light supper.

The Vietnamese term ‘Banh mi’ refers to bread in general. It’s also the name given to traditional sandwiches with a French influence sold on the streets by ‘Banh mi’ stands (also now to be found in London). The fillings vary but the recipe we followed this time features in Jamie Oliver’s ‘Save with Jamie’. We tweaked it slightly to suit us (we didn’t make our own pate) but the full official ingredients list and cooking method can be found in the book.

We previously tried a baguette version which was good but we wanted to sample it using a soft sub this time around. In a nutshell, it’s pork, pate, coriander, pickle and sweet chilli sauce in a roll! You could also use any leftover cooked meat of your choice. Sounds odd…tastes lovely.

To make our version of the sandwich (serves two generously) you will need:
– One carrot (peeled/cut into matchsticks)
– Quarter of a cucumber (peeled/cut into matchsticks)
– Quarter of a cabbage (shredded)
– One tablespoon of golden caster sugar
– Three tablespoons of white wine vinegar
– 150g of Ardennes pate (traditionally chicken liver pate is used)
– Half a bunch of fresh coriander (finely chopped)
– Olive oil
– 200g of leftover roast pork shoulder
– Two tablespoons of sweet chilli sauce
– One fresh red chilli (finely chopped)
– Four white sub rolls
– Salt

– Put the carrot, cucumber, cabbage, and chilli in a bowl.
– Add the sugar, vinegar and a pinch of salt then mix together well to make a pickle. Set aside.
– Heat a wok or frying pan to a medium heat. Slice the pork and add it in with a little oil (or pork dripping – optional). Fry for around five minutes or until crispy and heated thoroughly through.
– Coat the meat with the sweet chilli sauce for the last minute.
– Gently warm the subs in a hot oven for approximately ten minutes then halve them lengthways.
– Add the coriander to the pate in a bowl and mix well. Spread generously on both sides of the sub.
– Drain the pickle and place inside, topped with the crispy pork.
– Drizzle with hot chilli sauce and serve.

A really interesting fusion dish, combining a bunch of contrasting textures and flavours that marry together so well.