A few weekends ago we had friends over for brunch. I had slow-roasted a pork shoulder and thought it might be nice to thinly slice the meat and make Bánh Mi, the Vietnamese style sandwiches, as a main course.

Appetizer: cubes of fresh mango (so sweet this time of year!), drizzled with plain yogurt and sprinkled with some homemade granola.

Homemade Bánh Mi: Baugettes from Le Blanc bakery on Sukhumvit Soi 39 with sliced roasted pork shoulder, corriander, mayonnaise, pickled carrots and daikon radish, hot peppers, and a splash of fish sauce. In this initial round, I didn’t add enough pickles. The next evening I made another batch, this time with more pickles, and the results were much closer to authentic.

Fresh papaya and watermelon for dessert.

And a loaf of homemade banana bread, served with some whipped cream cheese and butter.