Vietnamese-style subs (banh mi)

Vietnamese sandwiches are savoury, tangy, spicy and delicious. Ready-tobake baguettes are perfect for this, as they bake light and crisp, like a banh mi roll. Use ready-made meatballs if you prefer, and swap some or all of the chilli with red pepper if you don’t like too much heat. Add chilli sauce to taste, instead.

MAKES TWO INGREDIENTS For the quick pickles

1 small red onion 1 carrot

3 tbsp rice vinegar or cider vinegar 1 tsp caster sugar 1 tsp salt

For the baguettes

2 ready-to-bake baguettes

4 tbsp mayonnaise

10 thin slices of cucumber 100g pork pâté (optional) Mint and coriander leaves, to serve

Sriracha or chilli sauce (optional)

For the meatballs

1 stem lemongrass, or the grated zest of a lime

1 tbsp Thai or Vietnamese fish sauce

1 finely chopped red chilli, or 2 tsp finely chopped red pepper

1 tsp caster sugar

4 spring onions, chopped 250g pork mince

1 tbsp vegetable oil, for frying

METHOD

Start with the quick pickles. Slice the onion very thinly, and cut the carrot into matchsticks, or grate it. If you have a mandolin or a spiraliser that will help a lot here.

Mix together the vinegar, sugar and salt, whisking until mostly dissolved. Put the carrot and onion in two separate bowls and divide the pickle juice between them, mixing well. Set aside.

Bake the baguettes according to the packet directions. Leave to cool.

For the meatballs, remove the outer layer of the lemongrass (if using) and cut off the base and the top 5cm. Chop the rest very finely. Mix all the meatball ingredients together except the oil, and shape into 12 walnut-sized balls. Chill in the fridge for an hour if you have time.

Heat a frying pan with the vegetable oil. With your hands, flatten the meatballs to about 1.5cm thick, and fry gently on both sides until golden brown and cooked through. Leave to cool.

To assemble the banh mi, split the baguettes lengthways. Spread with mayonnaise, and lay the meatballs along the base, interleaving the cucumber slices. Drain the pickled carrot and onion, and lay on top (keep any leftovers in the fridge for a few days or use in the summer rolls on page 2). Top with thin slices of pâté, if using, and finish with lots of fresh mint and coriander, and chilli sauce if you like.

Wrap in greaseproof paper and store in the fridge for up to two hours before you set out.