Vietnamese sandwiches
1
- Makes1 Servings
Roberto Caruso
Ingredients
450 g ground pork
1 tbsp honey
1 1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
FOR VIETNAMESE SANDWICHES:
baguette
pickled shredded carrots
3 tbsp rice vinegar
1 tbsp vegetable oil
1 tbsp sesame oil
1 tsp granulated sugar
1 garlic clove, minced
1/8 tsp salt
1 tbsp chopped cilantro
Instructions
Stir together all ingredients in a bowl. Divide into 2 portions. Roll each portion into a log about 7 in. long.
Wrap tightly with wax or parchment paper. Twist ends. Freeze at least 2 hours or up to 3 months.
Cook 1 roll Honey-Garlic Sausage, thawed for 20 min, over medium, turning often, until cooked through, about 12 min. Cut into thin rounds and serve on baguette with pickled shredded carrots. For carrots, stir 2 cups shredded carrots with 3 tbsp rice vinegar, 1 tbsp each vegetable and sesame oils, 1 tsp sugar, 1 minced garlic clove, 1/8 tsp salt and 1 tbsp chopped cilantro. Let stand at least 10 min before using.
