Vietnamese Sandwich

Serves: 4

You will need

2 garlic cloves, finely chopped
2 spring onions finely chopped
1⁄2 thumb-sized piece of ginger, finely chopped Mild olive oil
2 tsp Chinese five-spice powder
200g minced pork (not too lean)
1 large or 4 small baguettes, not too crusty
170g shop-bought country pâté or head “cheese”
A handful of coriander leaves

For the pickles

200ml rice wine vinegar
2 tbsp fish sauce
1 tbsp sugar
1⁄4 cucumber, finely sliced
1 carrot, finely sliced
A handful of radishes, finely sliced
2 bird’s eye chillies, deseeded and finely sliced


1. Make the pickles first by bringing the rice wine vinegar, fish sauce and sugar to the boil, then pour over the sliced vegetables and put to one side to cool.

2. While the pickles are cooling, fry the garlic, spring onion and ginger in a little olive oil until it begins to colour very slightly. Add the five-spice powder and the pork, season with a little salt and pepper and continue to cook for another three minutes. Add a generous splash of water, turn the heat down and then leave to simmer for 20-30 minutes.

3. To assemble, split the baguette and spread generously with the pâté. Spoon over the cooked pork, sprinkle with the pickles and top with a few coriander leaves. Cut in half and serve with any leftover pickles.

Tip: this makes 4 sandwiches but you should make extra pickles as they will last a couple of weeks in the fridge and can brighten up the saddest plate.

Recipe courtesy of Stevie Parle

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