Banh Mi Recipe  

This month we wanted to incorporate the fantastic seasonal Cucumber into one of our recipes, doing something with a difference.

Banh Mi is Vietnamese for all kinds of bread and traditionally encorporates meat in a soft bread sandwich. Ours is a Char Siu Pork version with pickled vegetables to encorporate this months versatile ingredient.


Ingredients (Serves many!)

The Various Elements
1 baguette (ideally made of rice and wheat flour, you'll want it to be soft rather than crunchy to not overpower the ingredients)
Char Siu Pork (recipe below)
Do Chua (Vietnamese pickled cucumbers - separate recipe below)
Cucumbers, julienned Cilantro
Soy sauce

Char Siu Pork
Shoulder of Pork 1.5 to 2Kg
Salt and Pepper

For the Char Siu Sauce
100ml Hoisin Sauce
1 tbsp dark soy Sauce
2 tbsp rice wine
1 tsp of sesame oil
1tbsp crushed yellow bean curd

To achieve the perfect pulled pork, you should first crisp up the pork by giving it a strong blast of heat in your central oven for 25 to 30 minutes until you get a light crisping on the outside. (Conventional oven around 180°C (350°F) or Gas Mark 4).

The perfect pulled pork needs a quick blast in the oven before covering, and a long slow cook.

Now mix all the ingredients together for the Char Siu Sauce.

Remove the pork and cover it in the Char Siu Sauce. Now cover with foil and place the pork in a simmering oven over night or for at least 10 hours.

In a conventional oven you are looking for a heat of around 120°C (250°F) which is about ½ a Gas Mark for around 6 to 8 Hours.

When you are done the pork should just pull away with a gentle tug, giving you perfect pork. For extra sauce simply mix together some more Char Siu.

Do Chua recipe
For one 12 oz jar -
1 medium-sized carrot, julienned
1 small cucumber, julienned
1 small daikon, julienned
1 tbsp sugar
1/2 tsp salt
1/4 to 1/2 cup white vinegar

Combine ingredients on a baking sheet, then stir after 15 minutes to combine the vegetables and vinegar.

Let sit for a further 30 minutes, then store all ingredients in a 12oz glass jar for ongoing use.

To serve

Warm the bread in your Aga cooker, spread a thin layer of pate over the base, then compile ingredients to your taste.

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