Ingredients Jump to Instructions ↓

  1. 1/2 cup water

  2. 1/4 cup sugar

  3. 1/4 cup distilled white vinegar

  4. 1/2 cup julienned carrot

  5. 1/2 cup julienned daikon radish

  6. Kosher salt

  7. 1 teaspoon vegetable oil

  8. 1 tablespoon finely chopped onion

  9. 6 ounces ground pork

  10. 1 tablespoon roast pork seasoning mix, available in Asian markets

  11. Pinch garlic powder

  12. Pinch ground black pepper

  13. 4 (10-inch) baguettes

  14. Mayonnaise , as needed

  15. 8 thin slices Vietnamese-style pork roll (cha lua), or bologna

  16. 8 slices Vietnamese-style salami, or ham or turkey

  17. 4 teaspoons soy sauce

  18. 1/2 cup fresh cilantro sprigs

  19. 1/4 medium English cucumber , cut lengthwise into 4 slices

  20. Freshly ground black pepper

  21. Asian-style chili oil , to taste, optional

Instructions Jump to Ingredients ↑

  1. Make the slaw: In a small saucepan , combine the water, sugar , and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon , mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.

  2. Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.

  3. Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce , 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.


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