Vietnamese-Style Pork Sandwich
Vietnamese sandwiches are traditionally made ahead of time and wrapped tightly in plastic wrap, allowing the flavors to come together. You can assemble and wrap them up to 4 hours in advance and refrigerate.
Ingredients
- 2 cups very thinly sliced roast pork
- 2 Tbs. soy sauce
- 1 large garlic clove, minced
- 2 tsp. fish sauce
- 1 baguette, about 24 inches long, split
lengthwise - 1/4 cup mayonnaise
- 1 small cucumber, peeled and thinly sliced
lengthwise - 2 carrots, peeled and thinly sliced or shredded
- 1 small red onion, thinly sliced
- 1 jalapeño chili, seeded and thinly sliced or
minced - 1/4 cup chopped fresh cilantro
Directions
Marinate the pork
In a small bowl, toss the pork with the soy sauce, garlic and fish sauce. Let stand for 5 minutes.
Assemble the sandwiches
Spread the cut sides of the baguette with the mayonnaise. Layer the pork, cucumber, carrots, onion, chili and cilantro on the bottom half of the baguette. Close the sandwich with the top half of the baguette and cut on the diagonal into 4 individual sandwiches. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
In a small bowl, toss the pork with the soy sauce, garlic and fish sauce. Let stand for 5 minutes.
Assemble the sandwiches
Spread the cut sides of the baguette with the mayonnaise. Layer the pork, cucumber, carrots, onion, chili and cilantro on the bottom half of the baguette. Close the sandwich with the top half of the baguette and cut on the diagonal into 4 individual sandwiches. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).