Early this morning (late afternoon in Japan) was a sad day for the Japanese people as some parts of their homeland were unexpectedly attacked by a Tsunami. Later in the morning, I called my foster daughter, Yuriko Motohashi to find out she and her family are safe. Thank god, they are all alright except that they had no power in their house. I was also saddened by the pictures I saw from the Japan Television Broadcast and have no mood to prepare a big meal for the family, so I decided to make just sandwiches for dinner. This is my first attempt to make this Vietnamese sandwich. This sandwich is a hawker food and very popular in some areas here.
1/3 cup shredded daikon
1/3 cup shredded carrot
1¾ teaspoons sugar
¾ tablespoons cider vinegar
1/8 teaspoon kosher salt
In a mixing bowl, add shredded carrot and daikon and mix well; cover and set aside to marinate for 35-40 minutes. Drain well.
2 tablespoons chili garlic sauce (Lee Kum Kee/Yeo Hup Seng/Maggie) -divided
1¼ teaspoons raw sugar
1 pound pork tenderloin, trimmed off thick thin film
Canola Oil Spray
1/3 teaspoon salt
1 pound store-bought sliced roast turkey or chicken from the deli
¾ – 1 pound Lean store-bought Char Siu (Chinese BBQ pork), sliced thinly
¾ – 1 pound store-bought sliced roast turkey or chicken from the deli
Preheat oven to 400°.
In a small mixing bowl combine chili garlic sauce and sugar, stir well. Spray canola oil on a roasting pan with wire rack; place the pork tenderloin on the wire rack. Use a spreader and spread the chili garlic mixture evenly over the pork tenderloin and sprinkle with salt.
Transfer to the preheated oven and bake for 25-30 minutes until the pork is fully cooked. Remove and cool the pork on the rack. Cool fully and cut into thin slices. You may refrigerate before use.
Note: When I want a quick & easy Vietnamese Sandwich, I used lean Char Siu (Chinese BBQ pork) and roast turkey or chicken from the Deli. I can assure you that it will taste similar to the homemade sandwich.
3 tablespoons Lite mayonnaise
1 tablespoons store-bought Chili Garlic Sauce (Brand’s Lee Kum Kee) (optional)
In a small mixing bowl, combine mayonnaise and chili garlic sauce; covered and refrigerate for later use.
How To finish the Recipe:
6 (8-10 inches) baguettes
½ Seedless English cucumber, slice the cucumber in half, vertically. Flip the semi-circular halves face down and slice vertically into thin strips.
1 whole jalapeño pepper, seeded and thinly sliced (optional)
6 sprigs cilantro (coriander leaves), cleaned and separate from the root.
2 stalks green onions, cleaned and sliced diagonally 2” wide
Cut each baguette into half vertically without cutting thru it completely. Use a spreader and spread mayonnaise mixture evenly both sides on cut sides, of the baguettes. Lay the thin roasted tenderloin/Char Siu (Chinese BBQ pork) on the base side of the baguette divide roast pork evenly between baguettes.
Next layer, roasted turkey or chicken, and then top evenly pickled carrot and daikon mixture.
Arrange 2-3 cucumber slices and 1 sprigs cilantro/coriander leaves on each baguette. Finally, top evenly with green onions and jalapeno slices. Close the baguette gently by pressing the top, cut each baguette into half. Serve it just as it is or with some store-bought spicy/non spicy potato chips. Enjoy!!!