Sausage Banh Mi paired with Shades of Gris Pinot Grigio? 

Yes please! 

Thanks again to @AnotherFoodBlogger for this delicious recipe - He never lets us down with delicious options to pair with our wines. 

Serves 4ppl

Prep = 10mins Cook = 10mins

Ingredients

• 4 pork sausages
• 4 Vietnamese bread rolls
• 1 handful coriander
• 1 red chilli
• 16 slices cucmber

Pickled carrots (See recipe below)

• Sriracha aioli/spicy aioli
• Pickled carrots
• 2 carrots
• ½ cup rice vinegar
• ½ cup water
• ½ cup sugar
• 1 tsp salt

Method

Pickled carrots

1.Julienne the carrots using a knife, peeler or mandolin
2.Mix sugar, salt, vinegar and water together in a jar and then add carrots.
3.Cover and allow to pickle for minimum 30 minutes before using 

Banh Mi

1.Cook sausages in grill pan, frying pan or BBQ
2.Slice cucumber slices thinly, slice chilli into thin slices and pick coriander leaves
3.Warm bread in the oven and slice open
4.Build the banh mi by adding cucumber, aioli, sausage, chilli, pickled carrots, more aioli and top with coriander
5.Repeat & eat!

Essential Tools

• Chef knives
• Chopping board
• Measuring utensils
• Jar
• BBQ/grill pan

Tips and Tricks

• To julienne something means to cut into thin matchstick sized pieces
• Pickled carrots will keep for up to 1 week but this amount is pretty much what you need for 4-6 rolls
• You can add extra toppings like spring onions, mint or pate to your roll
• Vietnamese bread rolls are best eaten on day of purchase and best eaten slightly warmed
• Substitute pork belly, prawns, chicken or steak instead of sausages if you please