Vietnamese Banh Mi Rolls are fresh and fragrant and perfect for healthy eating or you can add them your kids’ lunchboxes.
Watch Larissa put a spin on these tasty rolls!
Whisk the garlic, fish sauce, soy sauce, sugar and pepper together in a medium bowl, until combined.
Add the beef and let sit at room temperature to marinate.
To make the carrot pickle, combine the vinegar and sugar with 125ml warm water.
Stir to combine and add the carrot and daikon.
Set aside until ready to serve.
Heat a large fry pan or skillet over high heat, add peanut oil and pan fry the beef in batches.
Cook the beef for 30 seconds on each side or until charred.
To assemble the rolls, spread the pate on one side of the roll.
Pile up the rolls with the daikon pickle and cucumber.
Add the beef, and garnish with fresh herbs, chilli and maggi seasoning to taste.