It’s Autumn here and I’m enjoying the last of the weather in the high 20′s or (80F) if you’re in the Northern hemisphere! I’m talking sunny warm afternoons, where salads are the order of the day!
Of course, it’s so much better when you enjoy a crispy roll or two with some yummy crunchy veg and I’ve recently re-discovered Home style Vietnamese rolls, or Lemongrass Pork Banh Mi.
The great thing about these rolls is you can pre marinade and pickle the veg and meat ahead. To cook the pork or (your choice of protein) takes 8-10 mins and then you simply make up the rolls at the table with all the condiments!
Let the munching begin…
For the origins of these lovely rolls (which I pretty much ate each morning when I visited Vietnam last year,) see here
Sliced Pork loin or (your protein of choice, chicken, tofu etc)
3 Carrots in Thinly sliced sticks (I did a rough julienne of mine)
1 Cucumber cut into batons,
1 Onion cut into thin slices too,
White vinegar (I also used some left over brine from a jar of pickles to boost the flavour)
Chillies to taste,
3 garlic cloves
Sugar & Salt to taste,
**Fresh crusty rolls to serve are a must, as are Coriander & Fried shallots (found at Asian grocers or the Asian food aisle in the supermarket)**
Carrots go into the brining solution, I cover them up with the vinegar (liquid) and throw in a tablespoon of salt and sugar. This can be made prior to the day or at least an hour before for maximum taste,