Anders Bandt

• 4 crusty long bread rolls
• 6 tablespoon pork or chicken pate
• 6 tablespoon mayonnaise
• 4 - 8 slices Thi Nguoi ("pink ham") OR brawn
• 4 - 8 slices Cha Lua Vietnamese pork loaf OR chicken loaf
• 4 - 8 slices roast or grilled pork cold cuts
• 1.5 cups fresh coriander/cilantro sprigs
• 2 cucumbers, finely sliced lengthwise into long strips
• 4 green onion stems, cut into the length of the rolls
• 2 jalapenos
• 2 red chillies
• 2 tsp Maggi Seasoning , for drizzling

• Split rolls down the centre of the top (see video).
• Spread 1.5 tbsp pate on one side, then 1.5 tbsp mayonnaise on top.
• Layer in the hams, cucumber slices and green onion.
• Stuff in plenty of carrots and coriander sprigs.
• Sprinkle with fresh chilli - as much as you dare!
• Drizzle with Maggi Seasoning (about 1/2 tsp per roll).
• Close sandwich together and devour!

Pork loaf (Cha Lua) - basically the pork version of the more common chicken loaf sold at everyday delis. Find this at Vietnamese grocery stores. Sub: Chicken loaf from every day delis! Grilled/roast pork slices - authentic is to use pork belly cold cuts. I can't find them even in Vietnamese grocery stores, so I use supermarket roast pork slices - tastes the same, just less fat

I first really got introduced to Banh Mi while working at Texas Instruments, where it would get brought for breakfast on some Fridays! Until everyone quit!