This banh mi with a delicious difference takes just 10 minutes to make at home
One of Australia’s favourite dishes, salt-and-pepper squid, meets Vietnam’s favourite sandwich, with excellent results. When frying the squid, you’ll need a thermometer to measure the oil temperature.
Ingredients
⅓ cup Vietnamese sweet chilli sauce
1 tbsp white vinegar
1 tbsp fish sauce
2 carrots, shredded
1 telegraph cucumber, shredded
2 spring onions, cut into 6cm lengths
½ cup rice flour
2 tsp salt flakes
1 tsp white peppercorns, crushed
4 cleaned squid tubes, thinly sliced
vegetable oil, to shallow fry
4 Vietnamese bread rolls, split
⅓ cup mayonnaise
baby mint leaves, to serve
Method
Step 1
Mix the chilli sauce, vinegar and fish sauce in a small bowl to combine. Place the carrot, cucumber and spring onion in a bowl with 2 tablespoons of the sauce and gently toss. Set aside to pickle.
Step 2
Combine the rice flour, salt and pepper in a large bowl. Toss the squid rings in the flour mixture to coat.
Step 3
Half-fill a saucepan or wok with vegetable oil and place over medium heat until it reaches 180C on a thermometer. In batches add the squid and cook for 2-3 minutes, or until golden and crisp. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining squid rings.
Step 4
Spread mayonnaise on the rolls. Divide the pickled vegetables among the rolls. Top with squid and mint leaves. Serve with remaining chilli sauce.
Note
If you don’t have an oil thermometer, test the temperature by dropping a small cube of bread into the oil. You’ll know it’s reached 180C when it takes 15 seconds for the bread to become golden-brown.
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Jessica Brook is a recipe writer.
