This DIY Banh Mi platter is a vibrant and fresh way to serve up crispy pork belly to a crowd. The colourful herbs and veg make for an impressive centrepiece, and your guests will love digging in to create their perfect Banh Mi!
500g cooked crispy pork belly
1/4 cup rice wine vinegar
1 tsp caster sugar
2 carrots, cut into long matchsticks
2 green onions
½ red onion, thinly sliced
4 baby cucumbers, quartered lengthways
1 cup fresh coriander sprigs
1 cup fresh mint sprigs
3 long red chillies, thinly sliced diagonally
1 cup whole-egg mayonnaise
100g pork liver pate
Sriracha sauce to serve
8 baby Vietnamese rolls
Slice the spring onions into thin 10 cm strips and place into a bowl of ice water. Store in the fridge until ready to serve.
Combine sugar, vinegar and a pinch of salt in a medium bowl.. Add the carrot and toss to combine. Set aside until required.
Slice the rolls lengthwise. Slice the crispy pork belly into bite sized chunks. Drain the carrots and spring onion and pat dry with paper towels.
Arrange all the ingredients on a platter and serve! To make your own banh mi, spread the rolls with pate and mayonnaise, then stuff with pork belly and salad. Finish with a drizzle of sriracha.