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- 1 daikon (white radish), peeled
- 1 large carrot, peeled
- 400g lean cooked barbecue pork, thinly sliced
- 2 lebanese cucumbers
- 2 baguettes
- Whole egg mayonnaise
- 6 green onions, thinly sliced
- ⅓ cup coriander leaves
- ½ cup Vietnamese mint leaves
- ½ cup rice vinegar (see tip)
- 4 limes, juiced
- 2 tblsp caster sugar
- 1 small red chilli, seeds in, finely chopped
- Cut the daikon and carrot into long thin strips and place in separate bowls.
- For the pickling liquid, combine vinegar, ½ cup lime juice, sugar and chilli in a bowl and stir until sugar has dissolved. Spoon half over daikon and half over carrot. Toss so both are well coated, cover and refrigerate 1-2 hours or until softened.
- Use a potato peeler to peel long thin strips from cucumbers. Drain the daikon and carrot from pickling liquid.
- Cut the baguettes into thirds crossways then split in half, leaving attached at 1 long edge. Spread mayonnaise over both sides each baguette. Fill with pork, daikon, carrot, green onions, coriander and mint leaves. Serve.
Tip: Barbecue pork is available cooked from Asian butchers and grocery stores. Alternatively, spread hoisin over lean pork fillet and roast in 180C oven for 20-30 minutes or until cooked through.