I love Vietnamese sandwiches....i am sending you mine, please me other great recipes for similiar sandwiches.

Question

Vietnamese-Style Sandwich

Slaw:

1/2 cup water

1/4 cup sugar

1/4 cup distilled white vinegar

1/2 cup julienned carrot

1/2 cup julienned daikon radish

Kosher salt

Seasoned Pork:

1 teaspoon vegetable oil

1 tablespoon finely chopped onion

6 ounces ground pork

1 tablespoon roast pork seasoning mix, available in Asian markets

Pinch garlic powder

Pinch ground black pepper

Sandwiches:

4 (10-inch) baguettes

Mayonnaise, as needed

8 thin slices Vietnamese-style pork roll (Cha lua), or bologna

8 slices Vietnamese-style salami, or ham or turkey

4 teaspoons soy sauce

1/2 cup fresh cilantro sprigs

1/4 medium English cucumber, cut lengthwise into 4 slices

Freshly ground black pepper

Asian-style chili oil, to taste, optional

Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and seas

Answer 1

here you are:

Vietnamese sandwiches

1 clove garlic, crushed

1/2 teaspoon salt

1/4 cup rice wine vinegar

1 teaspoon sugar

1/2 cup carrots, peeled and grated

1/3 cup thinly sliced white onions

2 tablespoons jalapeno chile, finely chopped

1(16inch) baguette

4 teaspoons low-fat mayonnaise

3/4 lb boneless skinless chicken b*****s, cooked or pork tenderloins

1 tablespoon fresh lime juice

1/2 teaspoon five-spice powder

1/2 cup fresh cilantro

Directions

1With chef's knife, mash garlic and salt into a paste.

2Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.

3Add carrots, onions and chilies.

4Toss to coat, set aside.

5Slice baguette into 4 equal lengths.

6Split each piece horizontally.

7Spread cut sides with mayonnaise.

8Arrange the meat on the 4 bottom halves.

9Sprinkle with lime juice and 5-spice powder.

10Top with the carrot salad and a shower of cilantro leaves.

11Cover with bread tops.

Vietnamese Grilled Pork Meatball Sandwiches

2 tablespoons vegetable oil, plus more for brushing

1 teaspoon vegetable oil, plus more for brushing

2 large garlic cloves, minced

2  Thai chiles, minced or

1 large jalapeno, minced

1 large shallot, thinly sliced

3 tablespoons rice wine or dry white wine

16 ounces tomato sauce

3 1/2 tablespoons asian fish sauce

1 1/2 lbs ground pork

1/2 cup minced onions

4 large canned water chestnuts, minced

3 tablespoons cornstarch

2 tablespoons chopped cilantro leaves, plus 12 large sprigs

1 tablespoon cabbage kimchi, Korean-style(see Note)

2 teaspoons soy sauce

1 1/2 teaspoons fresh ground pepper

1/2 teaspoon sesame oil

1 large egg(beaten with 2 tablespoons water)

6  French rolls or baguette

hot sauce, for serving

Quick Pickled Carrots

1/2 cup sugar

1/2 teaspoon salt

1/2 cup distilled white vinegar

3 large carrots, julienned on a mandoline or carrots, shredded

Directions

1Quick Pickled Carrots - In a large bowl, stir the sugar and salt into the vinegar until completely dissolved. Add the julienned carrots and cover tightly with plastic wrap. Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.

2Soak six 10-inch bamboo skewers in water for 20 minutes; drain.

3Meanwhile, in a medium skillet, heat 2 tablespoons of the vegetable oil. Add the garlic, chiles and shallot and cook over moderate heat until softened, about 3 minutes. Add the rice wine and bring to a boil. Stir in the tomato sauce and simmer, stirring occasionally, until thickened, about 10 minutes. Stir in 1 tablespoon of the fish sauce.

4In a large bowl, gently mix the ground pork with the onion, water chestnuts, cornstarch, chopped cilantro, kimchi, soy sauce, pepper, sesame oil, beaten egg mixture and the remaining 1 teaspoon of vegetable oil and 2 1/2 tablespoons of fish sauce. Using moistened hands, roll the mixture into 30 meatballs. Thread the meatballs onto the skewers and refrigerate until chilled.

5Light a grill. Lightly brush the meatballs with vegetable oil and grill over a hot fire until browned and cooked through, about 10 minutes.

6Halve the rolls lengthwise without cutting all the way through. Halve the meatballs, stuff them into the rolls and spoon the tomato sauce over them. Top with the Quick Pickled Carrots and cilantro sprigs and serve with hot sauce.

Vietnamese Sandwiches (Bánh Mi)

2  boneless skinless chicken b*****s(or medallions of pork or other meat, marinated in satay, below, or other Asian marinade)

Pickled vegetables

1  carrot, thinly sliced lengthwise

1  daikon radish, 4 inch piece, thinly sliced lengthwise

1/2 teaspoon salt

4 teaspoons sugar

3 tablespoons white vinegar

2 tablespoons water

For sandwich assembly

1 small baguette, cut into 3 sections, sliced lengthwise, with centers hollowed out

mayonnaise or light mayonnaise

soy sauce

fresh cilantro

1/2  cucumber(shredded or thinly sliced lengthwise)

1  jalapeno, seeded, cut into matchsticks

Satay marinade

2 tablespoons mirin

1/2 tablespoon soy sauce

1/2 teaspoon fish sauce

1/4 cup rice vinegar

1 tablespoon lime juice

1/2 teaspoon garlic, minced

1/2 teaspoon sweet chili sauce

1/2 tablespoon teriyaki sauce

1 tablespoon sake

1  green onion, white part only, sliced

Directions

1If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.

2Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.

3Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.

4Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.

5Grill meat until done and slice.

6Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!

Vietnamese Banh Mi-Style Sandwiches With Chicken

1 cup reduced-sodium chicken broth

1/2 cup reduced sodium soy sauce

2 tablespoons light corn syrup

1/2 teaspoon Chinese five spice powder

1 tablespoon minced ginger

1 lb boneless skinless chicken thighs

For the Sandwiches

4(6inch) French baguettes, split and toasted

4 tablespoons mayonnaise

prepared pork pate(Cha Lua, optional) (optional) or vietnamese pate(Cha Lua) (optional)

fresh cilantro stems (optional)

mint leaves (optional)

Thai basil (optional)

sliced jalapenos

nuoc cham sauce(Vietnamese Spicy Fish Sauce recipe here #25375)

marinated daikon radishes

marinated carrots(Japanese Pickled Daikon and Carrot Salad recipe here #29119)

Directions

1Place broth, soy sauce, corn syrup, spice powder and ginger in large saucepan; stir over medium heat until mixture starts to simmer.

2Remove from heat and add chicken.

3Return to medium heat; simmer until chicken is thoroughly cooked, about 20 minutes, turning chicken after 10 minutes.

4Cover and remove from heat; allow chicken to sit in sauce for 15 minutes.

5Remove chicken from sauce; cut or shred chicken into bite-size pieces; place in refrigerator to chill.

6Spread each bottom piece of bread with 1 tablespoon of mayonnaise.

7Spread a generous amount of pork pate over the mayonnaise.

8Place 1/4 of the chicken on top of this and top with some well-drained daikon and carrot salad.

9Top with some jalapeno slices and your choice of the fresh herbs.

10Drizzle the top half of the baguette with Nuoc Cham sauce and press down lightly.

11Slice into serving size pieces and serve.

Answer 2

1 cup vegetable oil

1 cup water

1 cup tomato sauce

1 teaspoon curry

1 tablespoon sugar

1 teaspoon salt

1 teaspoon pepper

1 slice of bread

1 more slice of bread

1 cup of sliced onions

1 cup of diced bell peppers

1 copy of mad magazine

1 small step for man

1 giant step for mankind

1 slow dog

1 interruption by phone during cooking

1 bag of flour

1 rerun of the simpsons on fox

preheat oven to 350F degrees. mix the first 7 things together, consult a cookbook, turn to page 99, bottom half probably has a really good recipe for something more flavorful than what I just offered you.  serve over pasta and enjoy.

have a nice day.

Answer 3

No, wonder people in Vietnam are so skinny...it takes hours just to make a sandwich!! By the way, your recipe got cut off, you might want to add details, like cooking the ground pork?

Answer 4

vietnamese sandwiches with five-spice chicken

Marinated daikon and carrots:

3/4 cup sugar

3/4 cup distilled white vinegar

1/4 teaspoon (rounded) salt

3 cups matchstick-size pieces daikon (Japanese white radish)*

3 cups matchstick-size pieces peeled carrots

Sandwiches

1/4 cup soy sauce

6 garlic cloves, minced

4 shallots, chopped

2 tablespoons fish sauce (nam pla or nuoc nam)*

2 tablespoons oyster sauce*

1 tablespoon sugar

2 teaspoons five-spice powder*

2 whole star anise,** ground in spice mill

6 large skinless boneless chicken thighs

Vegetable oil

6 6-inch-long pieces baguette, split lengthwise, some of soft centers removed

Mayonnaise

1 English hothouse cucumber, cut into 6-inch-long 1/4-inch-thick slices

1/2 red onion, halved through stem, thinly sliced crosswise, rinsed, drained well

12 fresh cilantro sprigs

2 jalapeño chiles, thinly sliced crosswise

Additional soy sauce

Preparation

For marinated daikon and carrots:

Whisk first 3 ingredients in large bowl until dissolved. Add daikon and carrots; toss to coat. Let stand at room temperature 2 hours. (Can be prepared 5 days ahead. Cover and chill.) Drain well.

For sandwiches:

Mix first 8 ingredients in 13x9x2-inch baking dish. Add chicken; turn to coat. Let marinate at room temperature 1 hour, turning often.

Prepare barbecue (medium-high heat) or preheat broiler. Brush grill rack with oil. Remove chicken from marinade, leaving some still clinging to chicken. Grill or broil chicken until cooked through, about 6 minutes per side. Transfer to plate; tent with foil to keep warm.

Grill or broil cut sides of bread until lightly toasted. Spread mayonnaise on bottom half of baguette pieces. Top with cucumber slices. Top each with 1 chicken thigh, drained daikon and carrots, then onion slices and cilantro sprigs. Sprinkle with jalapeño slices, soy sauce, and ground black pepper. Place top baguette piece over, pressing to compact, and serve immediately.

*Available at some supermarkets and at Asian markets.

*Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Answer 5

YUMMMMYYY!!

i used to buy those almost every day and have it for lunch at school. Almost every bread shop near my house sells them.. Thats it I'm getting one tomorrow. They are $3.50 now.. they used to be $2 a few years ago.