Recipe by OrmondEater
This is one of those recipes that words fail. It is a combination of several recipes I have tried for these iconic Vietnamese sandwiches. The mayo needs to be spread thick but go light on the meat. If you want to tone down the heat on the jalapenos, take out the seeds and ribs. I have to restrain myself from making it too often. One note of caution, the slaw does not smell good when it is pickling
- 1⁄2 cup water
- 1⁄4 cup white vinegar
- 1⁄4 cup sugar
- 1⁄2 cup carrot, Shredded
- 1⁄2 cup daikon radish, Shredded
- 2 -4 sandwich buns or 1 baguette
- 3⁄4 lb roast pork, Thinly Sliced (I like Publix Spanish Pork from the deli)
- 1 jalapeno, Thinly Sliced
- 1 bunch cilantro, Washed
- 1⁄2 cup mayonnaise (or more)
Directions See How It's Made
- Bring the water, vinegar and sugar to a boil.
- Let liquid cool.
- Season shredded veggies with salt, mix, veggies in the liquid and let sit at.
- room temp for 30 minutes.(Refrigerate up to over night.).
- Make the sandwiches while the veggies soak. Preheat oven to 400 degrees F.
- Slice the baguettes open lengthwise, and slather the insides with mayonnaise.
- Arrange the baguettes on a baking sheet and bake until hot and crusty. (about 5minutes).
- While the bread is cooking, put the pork slices on a baking sheet and warm them in the oven with the bread.
- Put the sliced pork on the bread. top with the slaw, sliced jalapeno and many sprigs of the cilantro.