Vietnamese Sandwich
Yields 4 portions
| Ingredients | Amounts |
|---|---|
| Canola oil | 2 tablespoons |
| Garlic, chopped | 1 tablespoon |
| Five-spice powder | 1 ½ teaspoon |
| Dried chili, ground | to taste |
| Kikkoman soy sauce | 1 tablespoon |
| Sugar | 2 teaspoons |
| Ground pork | 1/3 pound |
| Baguette pieces, 6" | 4 each |
| Vietnamese Braised Pork, thinly sliced | 1/3 pound |
| Mayonnaise | ¼ cup |
| Marinated Daikon and Carrots | 1/3 each |
| Hothouse cucumber, seeded, cut into ¼-inch strips | 1/3 each |
| Cilantro sprigs | 8 each |
| Serrano or jalapeņo chile, thinly sliced on the diagonal | 1 each |
| Salt | to taste |
| Freshly ground black pepper | to taste |
Method
- Preheat oven to 300°F.
- Heat the oil in a medium skillet over moderate heat. Add the shallots, garlic, soy sauce, and sugar and stir until fragrant, about 10 seconds. Add the ground pork and stir a few times. Add five-spice powder and dried chile. Reduce the heat and cook until the meat is done, about 3 to 4 minutes. Remove from the heat and set aside.
- Reheat the baguette in the oven so that the outside is warm and crusty, about five minutes. Cut each baguette in half lengthwise without separating. Spread a thin layer of mayonnaise over the bread. Next spread 2-3 tablespoons of the ground pork mixture (including pan juices) on the bread. Add ¼ of the pork slices, making sure the meat is evenly spread on the bread. Garnish the sandwich with marinated vegetables, cucumber, cilantro, and chile along with some salt and pepper.
