Two-metre banh mi

Step 2

For the pickled radish, combine the daikon and salt and rub for about 2 minutes until the daikon is softened. Rinse, and combine with the vinegar and sugar, along with ½ cup of water in a press-seal bag. Refrigerate for at least 1 hour.

Step 4

For the banh mi seasoning, combine the ingredients and set aside for at least 10 minutes.

Step 6

With a bread knife cut a slit in the baguettes lengthways, leaving the top and bottom joined by a hinge. Spread the baguettes with the pâte and mayonnaise, fill with slices of Vietnamese sausage or substitute meat, grated carrot and lengths of pickled radish, cucumber and spring onion. Scatter with sliced chilli, coriander and banh mi seasoning, then tie the loaves together with string at 20cm intervals and slide them back into the paper bags they came in. Serve on a board with a bread knife for people to cut their own lengths of banh mi.

Step 7

Also try: my picnic pasta alla Norma recipe