Seekh Kebab Banh Mi (Pakistani × Vietnamese)

Method

1. For the pickle, cut the carrot and daikon into thin 5 cm matchsticks. Stir the rice vinegar, sugar and salt in a bowl until dissolved, toss in the vegetables and leave for 20 min, until they bend softly and taste sweet and sour.

   Add in this stepCarrot 80 gDaikon radish 80 gRice vinegar 60 mlSugar 2 tbspSalt (for the pickle) ½ tsp

2. Grate the onion and squeeze it dry, grate the garlic and ginger, and finely chop half the chillies and some of the coriander. In a bowl, combine the mince, onion, garlic, ginger, chopped chilli and coriander, garam masala, cumin, chilli flakes and salt, and knead for 3 min until sticky. With wet hands, divide into 4 pieces and shape each into a log about 2.5 cm thick and as long as your baguette.

   Add in this stepBeef mince (about 20% fat) 240 gOnion ¼Garlic cloves 2Fresh ginger 10 gHot green chillies 1Fresh coriander (cilantro) 6 gGaram masala ¾ tspGround cumin ½ tspRed chilli flakes ½ tspSalt (for the kebabs) ¾ tsp

3. Preheat the oven to 230 °C. Line a baking tray with baking paper, set a wire rack on top, lay the kebabs on it with space between them and brush them with oil. On a rack the fat drips away and they brown all over.

   Add in this stepVegetable oil 1 tbsp

   oven

4. Cook on the upper shelf for 10 min, turning once halfway. Put the baguettes in the oven for the last 3 minutes to crisp the crust. The kebabs are done when the centre shows no pink and the juices run clear (71 °C).

   Add in this stepBaguette (pieces about 20 cm long) 2

5. Mix the mayonnaise with the sriracha. Split each baguette lengthways without cutting all the way through and spread the inside with sriracha mayo. Fill with 2 kebabs, cucumber strips, the drained pickle, the rest of the coriander and sliced chilli, and serve at once.

   Add in this stepMayonnaise 3 tbspSriracha 1 tspCucumber ½Fresh coriander (cilantro) 9 gHot green chillies 1