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Pork sausages Banh Mi style

Serves 4
Prep time: 20 mins
Cooking time: 15 mins

There’s nothing like a sausage sandwich straight off the barbecue – it’s a true summer staple. But if you want to take it up a notch, why not try this Vietnamese-inspired version? With pickled carrot, chilli and coriander, you won’t be able to stop at just one.

Ingredients

Method

  • 4 pork sausages4 bread rolls
  • ¼ cup sweet chilli mayonnaise (or use Pams Classic Mayonnaise and Sweet Chilli Sauce)
  • 1 small cucumber, cut into long strips
  • 1 large red chilli, thinly sliced
  • Coriander and mint sprigs, to serve

Pickled carrot:

  • ½ cup rice vinegar
  • ¼ cup Pams Caster Sugar
  • 2 teaspoons fish sauce
  • 1 garlic clove, finely chopped
  • 1 large carrot, julienned
View the method
  1. To prepare the pickled carrot, place the rice vinegar, caster sugar, fish sauce and garlic in a small saucepan. Bring to the boil over medium heat, stirring until the sugar dissolves. Remove from the heat and allow to cool. Place the julienned carrot into a bowl and pour over the cooled vinegar mixture. Stir to combine then set aside.
  2. Cook the sausages on a preheated barbecue or chargrill pan over medium heat for 10-15 minutes, or until cooked through and golden. Cut the bread rolls lengthwise until almost cut through. Lightly grill the cut surface for 1-2 minutes, or until lightly charred.
  3. Drain the pickled carrot. To serve, spread the cut surfaces of the bread rolls with sweet chilli mayonnaise or mayonnaise and sweet chilli sauce. Add a sausage, some pickled carrot and two cucumber strips. Top with the chilli, coriander and mint sprigs. 
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