Vietnamese Sandwiches

"This is one of my husbands favorites."
 
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photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by Christine H. photo by Christine H.
photo by Mika G. photo by Mika G.
Ready In:
15mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • With chef's knife, mash garlic and salt into a paste.
  • Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
  • Add carrots, onions and chilies.
  • Toss to coat, set aside.
  • Slice baguette into 4 equal lengths.
  • Split each piece horizontally.
  • Spread cut sides with mayonnaise.
  • Arrange the meat on the 4 bottom halves.
  • Sprinkle with lime juice and 5-spice powder.
  • Top with the carrot salad and a shower of cilantro leaves.
  • Cover with bread tops.

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Reviews

  1. I used to buy these sandwiches at a restaurant in Maryland called Ba-Le, it was a Vietnamese/French deli, and these are just like the ones I used to buy, very authentic. The vegetables are so good prepared this way, and with the bread toasted it's fabulous.
     
  2. Thanks for posting this. It is just wonderful. A man pleaser.
     
  3. Delicious!!! I used fish as the protein (poached cod in a bit of soy sauce, sesame seed oil, and veg stock) and it worked out beautifully. I agree, the 5-spice added a very nice touch. I will try these with tofu next and see if I can make them 100% vegan.
     
  4. These were absolutely delicious. Thanks for posting the recipe!
     
  5. Loved this sandwich, it so captures the best of Vietnamese flavors. I used a store bought roasted chicken and also cut back on the jalapeno to half. Bought bulk 5 spice powder at the grocery store so it on cost 16 cents for about 3 tablespoons. This one is going in the favorites file. Thanks Dancer!
     
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Tweaks

  1. We loved this recipe. We substituted the chicken for some smoked tofu- and it was delicious. We have always loved Vietnamese sandwiches, but never knew what made them so good! Thanks for this recipe.
     

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