Sandwich in Vietnamese?

Ingredients:

• For two:
• 2 crunchy baguettes
• 300 g pork tenderloin
• 1 tbsp rice wine
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 3 cloves of garlic
• 1 tbsp ginger
• 1 red chilli pepper
• 1/2 tbsp sugar
• Juice of half a lime
• 2 carrots each
• 1/2 snake cucumber
• 1/4 white radish
• 3.5 tbsp rice vinegar
• 1.5 tbsp sea salt
• 2.5 tbsp sugar
• 100 g chili mayonnaise
• 4 leaves of romaine lettuce
• 1 teaspoon chilli flakes
• 1 tbsp coriander

Prepare the pork tenderloin for the sandwich

Prepare for the Vietnamese sandwich first that pork tenderloin to.

1. For the marinade, first mix the rice wine with the sesame oil, the soy sauce and the freshly squeezed lime juice.
2. Then finely chop the garlic, chilli pepper and ginger.
3. Then stir in the sugar along with the garlic, chilli pieces and ginger into the oil mixture.
4. Now cut the pork into very thin strips and then put this in the marinade.
instagram viewer


Typical New Orleans - the muffuletta sandwich

The muffuletta sandwich is originally from New Orleans. There it was found by a ...

5. Put the pickled meat in the refrigerator for 30 minutes.

Marinate the vegetables

After you have prepared the meat marinade, you can now also make the marinade for the vegetables produce.

1. For the vegetable marinade, all you have to do is mix the rice vinegar with the sugar and sea salt.
2. Then rub the carrots, cucumber and radish into pens and add the vegetables to the rice vinegar mixture.
3. Finally, put the pickled vegetables in the refrigerator for 30 minutes as well.

Assemble the sandwich

After you do that meat and have marinated the vegetables, you can put together the Bánh mì very easily.

1. First, heat some oil in a pan or, alternatively, in a kettle.
2. roast meat Put the marinated pork in it for approx. For 3 minutes.
3. Now cut the two baguettes open and coat the inside with chili mayonnaise.
4. Then spread a few leaves of lettuce on the baguettes and then place the seared pork tenderloin and the marinated vegetables on top.
5. Finally, sprinkle the baguette with chopped coriander and chilli flakes and then place the other baguette halves on top.