Vietnamese Sandwich
2 tbsps. vegetable oil
1 tbsp. chopped garlic
1 1/2 tsps. 5-spice powder
1/2 tsp. cayenne
1 tbsp. soy sauce
2 tsps. sugar or substitute
1/3 lb. ground pork
4 mini baguettes
1/3 lb. cooked pork butt or shoulder, thinly sliced
1/4 lb. Vietnamese pork sausage or headcheese or ham, thinly sliced
1/3 cup marinated daikon and carrots or marinated mixed Asian vegetables
1/3 english cucumber, seeded, cut into thin strips
8 sprigs fresh cilantro
1 serrano or jalapeno chile, thinly sliced on the diagonal
salt and pepper, to taste
Heat the oil in a medium skillet over moderate heat. Add the garlic, 5-spice
powder, cayenne, soy sauce and sugar and stir until fragrant, about 10 seconds.
Add the ground pork and stir a few times. Reduce the heat and cook until the
meat is done, about 3 to 4 minutes or until no longer pink. Remove from the heat
and set aside.
Heat the baguette in a 300 degree oven so the outside is warm and crusty, about
5 minutes. Cut each baguette in half lengthwise without separating. Spread 2 to
3 tbsps. of the ground pork mixture (including pan juices) on the bread. Add
one-fourth of the pork slices and one-fourth of the pork sausage, making sure
the meat is evenly spread on the bread.
Garnish the sandwich with marinated vegetables, cucumber, cilantro and chile
along with salt and pepper. Repeat with remaining baguettes.
Serves 4.
Carbs 6 g, Fiber 2 g.
August 31st, 2005 at 7:58 am
All of the mini-baguettes I’ve seen in the store are the size of a small-medium
roll and contain
15 - 30 gm of carb. If you have a source for one with only 6 gm of carb, please
share.
Tiff
Vietnamese Sandwich
2 tbsps. vegetable oil
1 tbsp. chopped garlic
1 1/2 tsps. 5-spice powder
1/2 tsp. cayenne
1 tbsp. soy sauce
2 tsps. sugar or substitute
1/3 lb. ground pork
4 mini baguettes
1/3 lb. cooked pork butt or shoulder, thinly sliced
1/4 lb. Vietnamese pork sausage or headcheese or ham, thinly sliced
1/3 cup marinated daikon and carrots or marinated mixed Asian vegetables
1/3 english cucumber, seeded, cut into thin strips
8 sprigs fresh cilantro
1 serrano or jalapeno chile, thinly sliced on the diagonal
salt and pepper, to taste
Heat the oil in a medium skillet over moderate heat. Add the garlic, 5-spice
powder, cayenne, soy
sauce and sugar and stir until fragrant, about 10 seconds. Add the ground pork
and stir a few
times. Reduce the heat and cook until the meat is done, about 3 to 4 minutes or
until no longer
pink.
Remove from the heat and set aside.
Heat the baguette in a 300 degree oven so the outside is warm and crusty, about
5 minutes. Cut
each baguette in half lengthwise without separating. Spread 2 to 3 tbsps. of the
ground pork
mixture
(including pan juices) on the bread. Add one-fourth of the pork slices and
one-fourth of the pork
sausage, making sure the meat is evenly spread on the bread.
Garnish the sandwich with marinated vegetables, cucumber, cilantro and chile
along with salt and
pepper. Repeat with remaining baguettes.
Serves 4.
Carbs 6 g, Fiber 2 g.