Vietnamese Sandwich


1 French baguette, cut in thirds then halved part way through
1 cup pork pate preferably pate<
teaspoon ground cloves
2 tablespoons peanut oil
3 shallot, chopped
3 garlic, clove, minced
1 pound lean ground pork
2 tablespoons Thai fish sauce
1 tablespoon fresh ginger
tablespoon tamarind paste
freshly cracked black pepper
cup unsalted roasted peanuts, chopped
1 head Boston lettuce
1 cup coriander, leaves, stems removed
pound cured and cooked ham, not smoked, sliced, thinly
Pickled Garnish
tablespoon sugar
1 cup water
cup carrot, fine, julienne cut
1 cup daikon, julienned


Mix together the pate, ground cinnamon and cloves. Set aside.
Heat peanut oil in a saucepan and saute shallots and garlic for 1 minute. Add ground pork and brown. Stir until pork is cooked then add fish sauce, ginger, tamarind paste and brown sugar. Cook 3 to 4 minutes. Season. Add chopped peanuts and cook another 4 minutes. Remove from heat and let cool slightly. Fold coriander into cooled pork mixture.
To assemble sandwich open the baguette. Spread on pate. Top with a leaf of lettuce, some ham slices and pork mixture. Top with pickled vegetables.
Pickled Garnish:In a glass bowl dissolve sugar into rice vinegar and water. Taste and adjust vinegar. Add carrots and daikon radish. Mix well and cover with plastic. Refrigerate.




12.0 servings


Sunday, February 14, 2010 - 8:34am



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