Sandwiches Vietnamese style
Serves 4
50 minutes
INGREDIENTS
Pork tenderloin 450g thinly sliced (also works well with leftover bork belly)
Soy sauce 3 tbsp
Mirin 1 tbsp
Honey 1 tsp
Sesame oil 1 tsp
Lemongrass 1 finely sliced
Garlic 2 cloves
Ginger small thumb sized piece
Carrots 4
Cucumber 1
Coriander 60g
Red chilli 2 small
Fish sauce 4 tbsp
Lime juice 2 tbsp
Rice vinegar 1 tbsp
Sugar 3 tbsp
Baguettes 4 small
Mayonnaise to taste
Sriracha to taste
METHOD
1. Cut the thinly sliced pork tenderloin into smaller pieces, and then place in a bowl with the soy sauce, mirin, honey, sesame oil, lemongrass, 1 clove of crushed garlic and the fresh ginger grated. Leave to marinate.
2.Shred the cucumber into long thin strips with a peeler, and julienning or spiralizing the carrot into a bowl.
3. In a lidded container mix the fish sauce, lime juice, rice vinegar, sugar, one chopped red chilli and a crushed clove of garlic. Shake well and then pour all over the shredded vegetables. Cover and leave.
4. When the meat has been marinating for at least 30 minutes, heat a large pan to a high heat and add the pork with the juices, spacing the pork slices out where possible. Sear on both sides until slightly charred and sticky from the sauce.
5. Start assembling your sandwiches. Slice open the baguette and start with a layer of mayonnaise, followed by the pickled vegetables (you may need to drip some of the juice off so that it doesn't get soggy). Next layer the sticky pork on, followed by a sprinkling of coriander and chilli and finally a squirt of sriracha.
6. Eat and enjoy!
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