Food Waste Stories

Vietnamese banh mi baguette

Tuesday 27th August 2013

A Squid and Pear recipe to avoid wasting carrot, meat and bread.


1 petit baguette roll or 7 inches of a longer baguette

slices meat or tofu, at room temperature


soy sauce

3-4 thin cucumber strips

2-3 corriander sprigs, roughly chopped

3-4 thin slices of jalapeno or mild chilli

1 carrot, finely sliced

1tsp salt

½ cup of sugar

1¼ cups distilled white vinegar

1 cup of warm water


First make carrot pickle by marinading carrot in a liquor of salt, sugar, vinegar and warm water for 1 hour.

Slice the bread lengthways and hollow out a trough, saving the insides for crumbs to freeze later.

Crisp the bread in the oven and cool for one minute. Now add a generous sread of mayo, drizzle on some soy sauce then lay in the other ingredients. 


Crunchy tip: 

swap the carrot for red cabbage, beetroot, radish, or peppers


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