Tag Archives: vietnamese baguette

Bánh Mì Char Siu, 2nd version. Something good become BETTER!

Posted on by

Bánh Mì Char Siu has improved ! More juicy and aromatic… Mmmmm~~~

Banh Mi Thit Nuong, baguette with grilled meat, this time, the improved Char Siu Pork… Oink Oink !

Fresh toasted demi baguette with golden crust that is crispy and crunchy. Spread with smooth pork pate. Rachel’s cooked the char siu in low temperature to keep meat succulent and tender. Then finished it on the grill to give the charred aromas. Most importantly, generously squeeze the homemade hoisin sauce for extra flavour. Then adding the pickled carrot and daikon radish, cucumber and fresh coriander to balance the taste of the Bánh Mì. Finally, sprinkle some toasted sesame seed to burst the flavour of Bánh Mì Char Siu with every bite you have.

Wanting some heat? Ask our member of staff to give you some extra heat with jalapeno slices or sriracha hot sauce.

Rachel’s will introduce tofu Bánh Mì soon, follow us on https://www.rachelsoxford.co.uk/ or facebook for the news update 😉

 

New Bánh Mì Satay Chicken… SPICY!

Posted on by

New Bánh Mì Satay Chicken has arrived ! Spicy too!

Fresh toasted demi baguette with golden crust that is crispy and crunchy. Spread with mayonnaise. Rachel’s cooked the chicken in low temperature to keep chicken succulent and tender. Then finished it on the grill to give the charred aromas. Most importantly, the pickled carrot and daikon radish, cucumber and fresh coriander to balance the taste of the Bánh Mì. Still not spicy enough? Ask our member of staff to give you some extra heat with jalapeno slices or sriracha hot sauce.

Rachel’s will introduce tofu Bánh Mì soon, follow us on https://www.rachelsoxford.co.uk/ or facebook for the news update 😉

Banh Mi with Lemongrass Pork

Rachel’s Banh mi is here! Vietnamese-style filling baguette

Posted on by

Rachel’s Banh Mi is here! Vietnamese-style filling baguette.

Banh Mi with Lemongrass Pork

Banh Mi with Lemongrass Pork

Banh Mi Thit Nuong, baguette with grilled meat, the double cooked lemongrass pork.

Fresh demi baguette with golden crust that is crispy and crunchy. Spread with smooth pork pate. As for the double cooked lemongrass pork, Rachel’s slow cooked the pork to keep the tenderness and finished it on the grill to give the charred aromas. Most importantly, the pickled carrot and daikon radish, cucumber and fresh coriander to balance the taste of the banh mi. For the extra heat, add jalapeno slices or sriracha hot sauce.

Rachel’s will introduce more banh mi varieties soon, follow us on https://www.rachelsoxford.co.uk/ or facebook for the news update 😉