Prep 25 mins
Cook 20 mins
This sandwich is from a restaurant in the town of Hoi An, a fishing village in Vietnam. Use baguettes that are 8 oz each and which are fresh.
- 1 teaspoon five-spice powder
- 1 tablespoon vegetable oil
- 1⁄4 cup shallot
- 1 garlic clove, minced
- 12 ounces ground lean pork
- 3 tablespoons soy sauce
- 1 1⁄2 teaspoons sugar
- 1⁄8 teaspoon salt
- 3 (8 ounce) French baguettes
- 2 tablespoons red chili paste
- 8 ounces pork loin or 8 ounces ham, thinly sliced
- 2 cups English cucumbers, thinly sliced
- 3 cups mixed salad greens, rinsed and crisped
- 1⁄2 cup Thai basil, rinsed and cut into 1 inch pieces
Fried Shallots (Hahn Phi)
- 1 cup shallot, thinly sliced
- 2 tablespoons vegetable oil
- In a frying pan over medium-high heat, stir five spice powder until fragrant, about 30 seconds.
- Stir in oil, shallots and garlic. Add ground pork and stir often, breaking apart with spoon, until meat is crumbly and no longer pink, about 15 minute.
- Fried Shallots: In another frying pan, stirfry 1 cup shallots and 2 tbsp vegetable oil until crisp and golden, 6-10 minute Remove from pan and rest on absorbent paper.
- Add soy sauce, sugar and salt to ground pork. Stir well and cook for two minutes.
- Cut baguettes in half crosswise, then split lengthwise almost all the way through the loaf, leaving halves attached at one side.
- Spread 1 tsp chili paste on bottom cut side of each baguette.
- Spoon about 1/6 of the warm ground pork mixture, including juices, over chili paste. Tuck 1/6 of the pork slices evenly into each sandwich. Cover with 1/2 cup salad greens and 1/6 of the basil leaves. Top with thin layer of cucumber slices.
- Serve immediately or wrap in plastic wrap and chill for lunches, picnics, etc.