Mix up your week night dinners with these delicious and fresh Vietnamese rolls.
1 daikon (white radish), peeled
1 large carrot, peeled
400g lean cooked barbecue pork, thinly sliced
2 lebanese cucumbers
Whole egg mayonnaise
6 green onions, thinly sliced
⅓ cup coriander leaves
½ cup Vietnamese mint leaves
½ cup rice vinegar (see tip)
4 limes, juiced
2 tblsp caster sugar
1 small red chilli, seeds in, finely chopped
Cut the daikon and carrot into long thin strips and place in separate bowls.
For the pickling liquid, combine vinegar, ½ cup lime juice, sugar and chilli in a bowl and stir until sugar has dissolved. Spoon half over daikon and half over carrot. Toss so both are well coated, cover and refrigerate 1-2 hours or until softened.
Use a potato peeler to peel long thin strips from cucumbers. Drain the daikon and carrot from pickling liquid.
Cut the baguettes into thirds crossways then split in half, leaving attached at 1 long edge. Spread mayonnaise over both sides each baguette. Fill with pork, daikon, carrot, green onions, coriander and mint leaves.
Tip: Barbecue pork is available cooked from Asian butchers and grocery stores. Alternatively, spread hoisin over lean pork fillet and roast in 180C oven for 20-30 minutes or until cooked through.
Recipe from Australia's Biggest Morning Tea contributed by Janelle Bloom