Where I live I am never terribly far from a Vietnamese sandwich, but if you are not so lucky, take comfort in the knowledge that they are simple enough to make at home. There are many variations including pork belly, sausage, meatball, ham & paté, chicken, egg, tofu and fish cake, just to name a few. Here I’m using turkey.
For 4 sandwiches you will need:
- 4 demi baguettes or 2 French baguettes cut in half
- Roasted turkey, or chicken, sliced thinly & seasoned with soy sauce
- Mayonnaise (homemade recipe follows)
- Cilantro stems and leaves
- English cucumber sliced thinly on the bias
- Pickled carrot & daikon (recipe follows)
- Tomato sliced thinly (optional)
- Jalapeño or other chili sliced thinly (optional)
Preheat oven to 400º. Butterfly the demi baguettes, slather generously with mayonnaise and put in the hot oven for 5 minutes. Once warmed and crunchy, layer on turkey, cucumber, pickled veggies, cilantro, tomato and chili, if using.
Pickled Carrot & Daikon Radish
½ cup water
¼ cup sugar
¼ cup distilled white vinegar
½ cup julienned carrot
½ cup julienned daikon radish
In a small pan on high heat, combine water, sugar and vinegar and bring to a boil. Once cooled mix well with julienned carrot & daikon (julienne carrot and daikon with a grater attachment and a food processor) and season with salt. Let sit in the fridge for 30 minutes, up to overnight.
Using store bought is fine, but if you are up to it, try the homemade, it is really delicious.
You need an immersion blender and a cup just big enough to fit the blade.
1 large egg yolk
1 teaspoon water
1 teaspoon lemon juice
¼ teaspoon salt
½ cup canola oil, cold pressed preferably
Place everything but the canola oil in the cup and blend just to mix. With the blade running, slowly, slowly pour in the canola oil, moving the blade up and down ever so slightly as you go. Once you start drizzling in the oil the whole thing only takes about 20 seconds.