Bahn Mi Honey Soy Sausage Buns by Jane De Graaff

This is the sausage sanga and hotdog reimagined by crossing them with a classic Vietnamese Bahn mi pork roll. Usually made with roast pork, this version has all the trappings but uses honey soy sausages as the main event, topped with loads of fresh herbs, veggies and lashing of chilli sauce.

Gluten Free
Australian Made
Prep Time:
20 mins
Cook Time:
10 mins


  • 6 crusty bread rolls, openedhorizontally for fillings
  • 6 Hellers Honey Soy sausages
  • 6 tbsp chicken pate
  • 6 tabs whole egg mayonnaise
  • 12 slices of chicken roll/loaf
  • 1 bunch fresh coriander, torn into long sprigs
  • 2 Lebanese cucumbers, sliced into ribbons with a vegetable peeler
  • 2 spring onions (white and green parts), finely sliced
  • 2 large red chillis, finely sliced
  • Maggi seasoning
  • Sriracha hot sauce, to dress (optional)

Lightly pickled carrots:

  • 2 carrots, sliced into ribbonswith a vegetable peeler
  • 1 cup rice wine vinegar (or apple cider vinegar)
  • ¼ cup caster sugar
  • 1 cup water
  • 1 tsp salt


1. First, lightly pickle your carrots. Place the vinegar, water, sugar and salt into a saucepan and warm until hot, but not boiling, and the sugar has dissolved. Remove from the heat, allow to cool a little and place the carrot ribbons into the pan to submerge. Allow to sit for at least 20 minutes. You can keep this in the fridge in a container to use for other dishes too.

Note: You can also pickle the cucumber if you'd like, but I prefer the fresh crunch)

2. In a large flat frypan, warm the Hellers Honey Soy sausages on medium heat for about ten minutes or until heated through.

3. Assemble your rolls. Spread some of the pate and mayonnaise into each roll, add some chicken loaf, a warm. Hellers Honey Soy sausage, coriander, cucumber, some of the pickled carrot and a scattering of spring onions and chilli. Dress with a sprinkle of Maggi seasoning sauce and a drizzle of sriracha.

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