This is what you call a "Banh Mi tit"....or pork roll basically. It's the Vitenamese version on (dare I say it) a doner kebab! These babies can be found in Vietnam at street food stalls everywhere but for those of us that can't make it there this week, you will be happy to learn that Little Vietnam a.k.a Cabramatta has your fix ready for you. I found the best Banh Mi shop in Sydney is at 85 John Street (down a little alley way) where they whip up varieties that include pork, egg, seafood, chicken , and other things I couldn't make out. Also the new "Red Lantern on Riley" (Luke Nguyen's restaurant) is having them on for lunch. Yet to try those ones.
If that's too far, then every local Vietnamese bakery usually has a sandwich bar with these little babies selling like hot cakes. I always wondered why so many people lined up at lunchtime for these morsels of spicy ,crunchy goodness. I'll tell you why...and it's not just that they are ridiculously cheap. Expect to pay around $4.00.
What's in it?
The Banh mi begins with a light baguette that has been grilled over coals. After a smear of mayonaise and a another smear of pate, the baguette shell is filled with a mixture of meat, crunchy pickled veges, cucumber and fresh herbs. Then it is seasoned with a few drops of soy sauce, spicy chopped chilli and a sprig of fresh coriander. Some cha lua is often added too, which is simply the Vietnamese posh devon or mortadella. Use this if you can't find the real stuff.
It's a great example of "fusion food" ie the French gave the Vietnamese the baguette , the mayo and the pate and the Chinese gave them the char sui pork and the herbs.
I don't think you need the recipe here as it's self explanatory.
By the way, if you went to Vietnam today you would find that the fastest growing street food since 2005 is the "doner kebab" brought over by a German chef....interesting don't you think?