Vietnamese baguette sandwich with roast pork (Bánh mì)

1. Cut the pork loin into 1 cm slices and marinate with the fish sauce, sugar, crushed garlic and pepper; leave for at least 20 minutes.

2. Meanwhile cut the carrot and daikon into matchsticks, salt them and toss with the sugar dissolved in the rice vinegar; leave to pickle for 20 minutes.

3. Fry or grill the pork in a hot, oiled pan for 3-4 minutes on each side until slightly caramelised, then slice into strips.

4. Put the baguettes in a hot oven for 5 minutes so the crust crisps up, then split lengthways without cutting all the way through.

5. Spread the inside with mayonnaise and pâté, then fill with the pork, drained pickles, cucumber strips, coriander and chilli slices.

6. Serve immediately while the bread is crisp.

Tip: Where the French colonial past meets Vietnamese flavours: crisp baguette, pâté, pickles and fresh herbs. The original Vietnamese baguette is lighter and airier – a thin-crusted, soft-crumbed baguette is best.