PostHeaderIcon Vietnamese sandwich

Vietnamese sandwich
Preparation&Cooking: 15 minutes and overnight marinating

 

Hmong people love Vietnamese sandwiches, so don’t be surprised if you ever see a hmong person ordering 10 sandwiches at once because they’re most likely buying it for the whole family! :) My favorite is grilled bbq pork sandwich. It’s actually a very simple sandwich to make that anyone could enjoy. Instead of buying a sandwich for three bucks each, save some money by learning how to make delicious grilled bbq pork sandwich at home for the whole family.

Vietnamese sandwich:

  • 5 French Baguettes
  • A handful of cilantro sprigs
  • 2 cups Daikon &  pickled carrots (or carrots, julienne cut)
  • 1 cup of mayonnaise
  • 1 cucumber, cut into 5 long thin slices

Marinate overnight or for at least 2 hours but preferably overnight:

  • 1 IB pork picnic or pork butt, thinly sliced (i.e. shredded w/knife at diagonal angle)
  • 1/8 tsp. of black pepper
  • 1 TB. of salt
  • ¼ cup of brown sugar
  • 2 TB of garlic
  • 4 TB soy sauce
  • 2 TB of sesame oil
  • 2 TB of grounded sesame seeds

1. Grill or oven your marinated pork at 400 degrees for 5 minutes or until cooked. Take them out and set aside.
2. after the meat you then oven the baguettes for 5 minutes or until crisp, and take them out.
3.   For each baquette, first spread a spoonful of mayonnaise, then add a handful of meat, 1 cucumber slice, 1/3 cup of picked daikon and carrots and then 2 sprigs of cilantro.

7 Responses to “Vietnamese sandwich”

  • kamee says:

    Hey, quick question. Is there a specific recipe for the pickled carrots and the daikon, like what you put in it, how much, how long, etc. I’ve tried making the pickled carrot and diakon myself, but it never turns out like how the restaurant has it. thanks!

  • Hmong says:

    pickled daikon/carrots are sold at the store. to make your own, submerge your carrot/daikon strips with just enough vinegar to cover them. add pinches of salt and sugar. taste to see if it’s sour tangy and sweet (if not, just add more salt and sugar). let it soak for at least a couple hours before using.
    it should last for a long time if you put it in a container in the fridge.

    yes, these are just estimates since i’ve not made a recipe for it just yet, but as long as you follow the above directions you’ll figure it out how you like them. hope that helps!

  • kamee says:

    thanks! :D i think i’ll try again, but i better stick with the deli’s version for now! thanks again!

  • Hmong says:

    Kamee, yes it’s always easier to buy food especially when you do not have the luxury to cook all the time. When you do make this I am sure you will enjoy it.

  • Becky says:

    Thank you so much for posting all these recipies. Now I can impress the inlaws!

  • lb_tmi says:

    i found a recipe for the pickled daikon and carrots that turns out really good. it’s 1 cup daikon 1 cup carrots 3/4 cup white vinegar and 1 cup sugar. mix the vinegar and sugar until the sugar dissolves. then pour over the vegetables. marinate for minimum of 15 mins or overnight is best. (i mix the daikon and carrots together. but one could marinate them separately by evenly distributing the vinegar-sugar mixture.)

  • Katie says:

    Kamee…to make the pickling liquid for the vegies, use equal parts of water, sugar and vinegar. Example, start out with one quarter cup of sugar, quarter cup of vinegar and quarter cup of water. If you need more, just increase accordingly. Mix all three together…ensure sugar has disolved as much as possible then add in your desired vegies. I’d suggest separating the vegies into individual containers/batches as to not color or take on other vegie’s taste/odor.

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