Vietnamese Sandwiches

Recipe Ingredients

		Pickled Carrot and Daikon
1 cup	110g / 3.9oz	Thinly-sliced carrots
1 cup	237ml	Thinly-sliced daikon
1 tablespoon	15ml	Coarse salt
2 tablespoons	30ml	Sugar
1/4 cup	59ml	Vinegar
2 tablespoons	30ml	Water
		Sandwich
		French bread halves or rolls
		Vietnamese-style liver pate (pate gan) or
		Pork meatloaf - see * Note
		Red jalapeño pepper - thinly sliced
		Sliced cucumber wedges
		Pickled vegetables - to taste
		Cilantro sprigs

Recipe Instructions

* Note: Vietnamese-style liver pate (pate gan) and pork meatloaf, both found at Asian markets and delis.

Prepare Pickled Carrot and Daikon: Combine carrots, daikon, salt, sugar, vinegar and water in small bowl. Cover and chill 2 hours.

Lightly toast French bread halves or rolls until crisp. To make sandwiches, top bread halves with 2 to 3 slices meatloaf or spread with pate. Arrange on top of meat thinly sliced strips of red jalapeño, sliced cucumber wedges and pickled vegetables to taste. Top each with a few sprigs cilantro and other bread half.

This recipe yields ?? servings.

Source:
The Los Angeles Times, 08-30-2000

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.