Recipe: Using Up Leftover Roast Pork in a Bánh Mì (Vietnamese Baguette)

We’re firm believers in this household that just because there’s only two of us we shouldn’t miss out on a traditional Sunday lunch – if fact we have all the more reason to indulge as the leftovers will give us at least a couple of days of dinners too! Last week I shared my recipe for a basic Roast Pork, a recipe that will usually serve us (very) generously on the Sunday and give a good two or three days of dinners throughout the week.

 photo Banh Mi with Leftover Roast Pork 8_zpsphxjvzoi.jpg photo Roast Pork 1_zpsy6ltxnuk.jpgPork has been, for many years, my least favourite cut of meat for roasting. Don’t get me wrong, I love a slab of belly pork, but can give or take a roast. It’s still perhaps my least favourite of a Sunday, but the leftovers are quickly becoming a lot more interesting! The meat can take a lot of flavouring, meaning some really, really tasty dinners. Best of all is that it’s quite quick to dry out, meaning these dinners are generally ready in a flash. Can’t complain if I can have the dinner on the table less than twenty minutes after walking through the door!

Based on the recipe in ‘Save with Jamie’ (one of my favourite cookbooks, which I’ll be featuring very soon!) this is the perfect sandwich. Hot and crispy pork, cool and crunchy veg, smooth pate, fierce with chilli, cooling cucumber, sharp from some light pickling and all in between a soft baguette. Part-baked works well here, simply bake then wrap in a clean tea-towel to avoid it being too crisp.

Recipe (Serves 2 generously, could probably be stretched to 3)

  • One carrot, peeled (we freeze the peelings along with onion skins/tops, offcuts of celery etc to make stock with a roast chicken carcass)
  • Quarter of a cucumber
  • Quarter of a cabbage, I’d go white over red here
  • One tablespoon caster sugar (avoid granulated as it may not dissolve)
  • Three tablespoons of cider vinegar
  • 100g smooth pate (we used chicken liver pate, I’d like to make our own for this recipe in the future to utilise the coriander stalks and reduce waste)
  • Half a bunch of fresh coriander, leaves only, finely chopped
  • 150 leftover roast pork
  • 3 tablespoons of sweet chilli sauce (we didn’t have any, so I mixed 3 tablespoons of chilli jam with the zest and juice of a lime and a little bit of fresh ginger)
  • 2 part-baked baguettes

Bake the baguettes per the packet instructions, then cool wrapped in a clean tea towel. Meanwhile cut the carrot and cucumber into matchsticks (a Julienne peeler makes this super quick) and finely slice the cabbage. Pop in a bowl with the vinegar and sugar, along with a pinch of salt, and leave to lightly pickle. You want to leave the veggies for around ten minutes.

Heat a small amount of oil in a frying pan and add the pork. Fry over a high heat until hot, then add the chilli sauce. Continue to fry until golden and slightly crisp, then remove from the heat. Assemble your Bánh mì by spreading the baguette with pate, then piling in the pork, pickled veggies and some fresh coriander. Add some freshly sliced chilli for some extra heat too if you like!

 photo Banh Mi with Leftover Roast Pork 7_zpsg5dduprc.jpgThen just enjoy, but be warned. These do get messy! This is pretty much my dream sandwich, something I could eat night after night…

What is your favourite meal for using up leftovers?

Recipe: Vietnamese-Style Caramelised Pork Mince & Rice Noodle Salad, with Homemade Sweet Chilli Sauce

And the award for the longest recipe title goes to….

Yep. I could have just said “Asian Pork Salad” or something similar, but it really wouldn’t have sounded quite so delicious. In fact, despite me making a royal mess of cooking the rice noodles (I still can’t even fathom what I did to them), this was one of the most delicious date-night meals I’ve cooked in a while.

This is perfect for a light dinner, yet it still feels like a big treat. Of course the sugar quantity isn’t exactly small, so best not to have it too often, but it is delicious enough for me to overlook occasionally! To make it even easier and quicker you could use bought chilli-sauce, but the results are so much better with homemade.

And, okay, so this probably isn’t strictly authentic. But it is delicious. Sweet, but with deep savoury flavours. A real hit of spice. Freshness from the salad. Definitely one I’ll be making again and again.

Recipe – Homemade Sweet Chilli Sauce (makes enough for 2x quantities of the pork dish, freezes well)

  • 4 red chillies, roughly chopped
  • 3 garlic cloves, peeled
  • 1 stick lemongrass
  • 1 tbsp soy sauce
  • 60g caster sugar
  • 60ml cider vinegar
  • 75ml water

Making this sweet chilli sauce is surprisingly simple, and it tastes SO much better than bottled shop-bought stuff. Simply pop all the ingredients in a blender (I used a mini-chopper) and whizz until smooth. Pour into a small saucepan and bring to the boil, then lower the heat and reduce until the sauce is syrupy – stirring constantly. Mine took around 15 minutes, and the fumes are quite potent so pop your kitchen fan on! Set aside to cool, probably best to transfer to a bowl as it will stick to your saucepan.

Recipe – Caramelised Pork & Rice Noodle Salad (serves 2)

  • 250g pork mince
  • 1 thumb-sized piece of ginger, peeled and cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • 2 tbsp soy sauce
  • Juice and zest 1 lime
  • 100g vermicelli rice noodles
  • 1 tsp fish sauce
  • ½ cucumber, peeled into ribbons (discard the really watery middle)
  • 2 small carrots, cut into matchsticks (I use a julienne peeler as it’s SO much easier) 3 salad onions, cut into thin rings
  • 1 small handful chopped, fresh coriander

Heat a small amount of oil in a large wok, and fry the pork mince for around 10 minutes, or until cooked through and golden. Meanwhile you can prep the veg, and toss it together with half of the lime juice, the lime zest, fish sauce and half of the coriander. Cook the rice noodles via the instructions on the packet.

When the pork is nearly ready, addd the ginger, garlic, soy sauce and half of the sweet chilli sauce. Stir to combine, then add the lime juice to taste. Season well with salt and pepper, then served sprinkled with coriander, along with the salad and rice noodles.

Are you a fan of Vietnamese Food? What other recipes would you recommend?