The secret ingredient? Sausages! Get crunchy Vietnamese rolls on the table in no time with this easy Cheats Banh Mi recipe.
- 2 crusty long wide bread rolls
- 2 good quality pork sausages
- 2 cups of coleslaw mix
- 1 Lebanese cucumber
- 1 tbs white vinegar
- Pinch salt
- 1 tsp rice malt syrup or honey
- ½ bunch coriander
- 2 tsp mayonnaise
- 1 long red chilli
- Heat a frying pan to medium heat.
- Place the sausages into the pan, and cook for 10 to 15 minutes, turning occasionally until they are brown on all sides.
- Meanwhile, mix the vinegar, salt and rice malt syrup/honey together in a bowl then add coleslaw mix and stir until coated. Set aside. Then chop the cucumber into batons, thinly slice the chilli and rinse and pick the coriander leaves, keeping an eye on the sausages as you go.
- Slice the rolls down the middle and spread the mayonnaise on each side. Place the coleslaw mix on one side of each roll and the cucumber batons on the other.
- When the sausages are cooked place them in the middle of each roll and top with coriander and chopped chilli.
- Don’t like the sound of pickled coleslaw? That’s okay. Just skip this step and give your coleslaw a squeeze of lemon or lime and season with salt and pepper instead.
- Keep the kitchen clean and cook the sausages on the BBQ. If your hubby is anything like mine, he will end up cooking dinner rather than let you near the grill (and yes that was all part of my plan *cue evil laugh*).
- If you have leftover coleslaw mix and cucumber, don’t let them go to waste. Serve them with your Banh Mi as a side salad.