Wash the bananas, peel and save the banana flesh for another recipe. You can cut in chunks and keep in the freezer for a banana nice, cream.
Use a spoon to lightly scrape off the white inside part of the banana peel.
Use a fork to pull the banana skins
Add it to a mix of boiling water and vinegar.
Leave it for 20 min to an hour. This step is to get rid of any astringency or unwanted flavours.
Drain and rinse the fibre. Make it as dry as possible without much drama. You want the water + vinegar + astringency + unwanted flavours out of your fibre.

Add it to the marinade and leave it for at least 30 min, or in the fridge overnight.
Bring a skillet to high heat. Add the vegetable oil. Once the skillet is hot add the onion and sauteé until soft and fragrant (4, 5 min). Add garlic and cook for another 2 min.
Add the fibre without the marinade and stir until well combined. Cook for 8 to 10 min until dark and drier

Make your bahn mi with the rolls, mayo, slaw, cucumber slices, fresh coriander and mint

Recipe developed by our teacher Vivianne Pontes. Photography by Sarah Doig.