Vietnamese cuisine is a rich heritage of diverse influences. Today, we're blending classic Vietnamese flavours with a fresh, French baguette to create a twist on a beloved street food favourite: Banger Bánh Mì. Imagine a sub packed with succulent Porky Whites sausages topped off with a fresh, simple homemade mayonnaise and a mouthwatering pickled slaw spiced with punchy chilies, all nestled within a crusty traditional baguette. Let's get started!
1. Remove your Porky Whites from the fridge and cook according to the pack instructions. Be sure not to prick the skins.
2. For the carrot and daikon pickle, wash, peel and finely julienne the carrots and daikon using a julienne peeler. Add the salt and mix in a bowl. Leave for a minute then place the carrots and daikon in a colander. Rinse under cold water until the it runs clear. In a new bowl, dissolve the sugar in vinegar and cold water. Add the carrots and daikon, cover, and leave for at least an hour.
3. For the garlic mayonnaise, place the egg yolks into a bowl. Whisk the egg yolks until smooth. Drizzle the oil bit-by-bit and keep whisking until the mixture emulsifies. The mayonnaise will be thick and smooth by the time you add all the oil. Add salt, sugar, the minced garlic and give a good stir. Adjust the seasoning to your taste. Place in fridge.
4. Once your Porky Whites are cooked remove the pork and leave to rest.
5. For the garnish, wash the coriander and red chillies before slicing the chillies diagonally.
6. Slice the baguette lengthways and remove most of the inside. Spread the mayonnaise on one side of the baguette. Finally, place the cooked Porky Whites (whole or sliced), pickled carrot and daikon, coriander, and red chillies inside.
7. Cut the finished Banger Bánh Mì into four sandwiches and serve!
More about Thuy Hoang
Thuy Hoang was born in Saigon, Vietnam (Ho Chi Minh City). She was a Quarter Finalist on BBC1's MasterChef UK in 2023 and is a cook, baker, and advocate for amazing food and food producers.
Check out Thuy's incredible recipes on YouTube , visit Thuy's website or follow Thuy on Instagram.
1 baguette
1 pack of Porky Whites Sausages – we used a combination of our Signature Surreys, Farmhouse Herb and Turmeric & Coconut Sausages, but you could do this with roasted belly pork as well.
For the carrot and daikon pickle (đồ chua):
150g carrots
150g daikon
2 tsp salt
30g caster sugar
50ml white wine vinegar
100ml water
For the garlic mayonnaise:
2 egg yolks
200ml vegetable oil
1 large garlic clove (minced)
Pinch of salt
Pinch of sugar
For the garnish:
30g coriander
2 red chillies (optional)
