Vietnamese sandwich on a crispy baguette, filled with roast pork, crunchy pickles, cilantro, chili, and a generous smear of mayonnaise. Fresh, acidic, rich, and fragrant, it should be eaten right after assembly.
Ingredients
- 4 pieces small crispy baguettes
- 500 g thinly sliced roast pork
- 2 pieces grated carrots
- 250 g daikon radish cut into thin matchsticks
- 80 ml rice vinegar
- 2 tbsp granulated sugar
- 2 pinches fine salt
- 4 tbsp mayonnaise
- 1 tbsp soy sauce
- 1 tbsp neutral oil
- 1 bunch fresh cilantro
- 1 piece fresh chili
Method
- Mix the rice vinegar, sugar, and salt in a bowl until the mixture is clear and no grains are visible.
- Add the grated carrots and daikon, massage with your fingertips, then let rest until the vegetables are soft, glossy, and distinctly tangy.
- Reheat the pork with the neutral oil and soy sauce over medium heat, just until hot, glossy, and lightly caramelized on the edges.
- Split the baguettes without separating them completely, then toast until the crust is dry, crackly, and hot to the touch.
- Drain the pickles by pressing them gently so they stay juicy but do not make the bread soggy.
- Spread the inside of the baguettes with mayonnaise, covering both sides well to insulate the crumb from the moist filling.
- Fill with the hot pork, drained pickles, cilantro leaves, and finely sliced chili, distributing the elements to have crunch and herbs in every bite.
- Lightly close the sandwiches and serve immediately, while the bread is still crispy and the filling remains fresh.
Nutrition
Per serving
- Energy
- 588.6 kcal
- Protein
- 34.89 g
- Carbohydrate
- 28.16 g
- Fat
- 35.88 g
- Fibre
- 2.5 g
- Calcium
- 20.59 mg
- Iron
- 0.79 mg
- Magnesium
- 39.85 mg
