Sandwich · 10 min + 5 min
Bánh mì with Vietnamese pork loaf
The sandwich that sells the loaf. Thin rounds of giò, pickled carrot and daikon, cucumber, cilantro and jalapeño in a crackly baguette.
Ingredients
- 1 package Viet My Pork Meat Loaf in Banana Leaf (V234, 16 oz)
- 4 Vietnamese baguettes
- Đồ chua (pickled carrot and daikon)
- 1 cucumber, sliced
- Fresh cilantro sprigs
- Fresh jalapeño slices
- Mayonnaise
- Maggi seasoning sauce
- Pâté (optional)
Instructions
- Slice the pork loaf into thin rounds, about ¼ inch thick.
- Split baguettes lengthwise, leaving one side attached. Toast lightly if you like.
- Spread a thin layer of mayonnaise on both sides. Add pâté if using.
- Layer the sliced pork loaf generously inside the baguette.
- Add pickled carrot and daikon, cucumber and cilantro.
- Top with jalapeño and a dash of Maggi. Serve right away for the best crunch.
Chef's note. For a hot version, pan-sear the rounds 1 minute per side first. Fried Pork Meat Loaf (chả chiên) works the same way.