Crispy Vietnamese baguette with pickled veg and pork.
A fusion of French and Vietnamese cuisine: a crusty baguette filled with marinated pork, pickled daikon and carrot, and fresh coriander.
Serves 4
Marinate sliced pork in soy sauce, garlic, and sugar for 15 minutes.
Pan-fry pork slices over high heat until caramelised, about 5 minutes.
Split baguettes, spread pate or mayo, layer pork, pickled veg, cucumber, and coriander.
Toast baguettes briefly for extra crunch.
Use grilled tofu for a vegetarian version.
Best eaten fresh. Fillings keep in fridge 2 days.
Per serving (280g) · 4 servings total
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