If you have access to a good Vietnamese grocer or butcher, use pork and lemongrass sausages.
- 4 thick pork sausages (500gm)
- 2 tsp olive oil
- 4 long soft white Vietnamese-style rolls
- To serve: aïoli (see note)
- 2 Lebanese cucumbers, cut into batons
- To serve: coriander, thinly sliced spring onion and thinly sliced red birdseye chillies
- To serve: sriracha chilli sauce (optional)
Pickled green papaya
- 180 ml rice wine vinegar (¾ cup)
- 120 gm caster sugar
- 1 small green papaya, cut into julienne on a mandolin
- 1For pickled green papaya, stir vinegar, sugar, 120ml water and 1 tsp salt in a saucepan over medium heat until sugar dissolves, bring to the simmer. Transfer to a bowl, cool, add papaya, set aside until just pickled (5-10 minutes). Drain.
- 2Meanwhile, heat a char-grill pan over high heat. Brush sausages with oil, prick with a sharp knife and char-grill, turning occasionally, until browned and cooked through (5-7 minutes). Set aside and keep warm.
- 3Cut rolls in half but not all the way through. Spread with aïoli, add sausage, top with pickled papaya, cucumber, spring onion, chilli and coriander. Serve hot with Sriracha chilli sauce.
You can make aïoli by adding a little crushed garlic to a good-quality mayonnaise. Alternatively, use a ready-made version, available from select delicatessens.
This recipe is from the October 2012 issue of