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.
Recipe courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Food Made Fast Series, “Simple Suppers”, by Melanie Barnard (Oxmoor House, 2007).
- 2 cups very thinly sliced roast pork
- 2 tablespoons soy sauce
- 1 large garlic clove, minced
- 2 teaspoons 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
- 1 MARINATE THE PORK: In a small bowl, toss the pork with the soy sauce, garlic and fish sauce. Let stand for 5 minutes.
- 2 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.
- 3 Serves 4.