Vietnamese Sandwiches - cooking recipe

Ingredients
    1 clove garlic, crushed
    1/2 teaspoon salt
    1/4 cup rice wine vinegar
    1 teaspoon sugar
    1/2 cup carrot, peeled and grated
    1/3 cup thinly sliced white onion
    2 tablespoons jalapeno chile, finely chopped
    1 (16 inch) baguette
    4 teaspoons low-fat mayonnaise
    3/4 lb boneless skinless chicken breasts, cooked or 3/4 lb pork tenderloin
    1 tablespoon fresh lime juice
    1/2 teaspoon five-spice powder
    1/2 cup fresh cilantro
Preparation
    With chef's knife, mash garlic and salt into a paste.
    Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
    Add carrots, onions and chilies.
    Toss to coat, set aside.
    Slice baguette into 4 equal lengths.
    Split each piece horizontally.
    Spread cut sides with mayonnaise.
    Arrange the meat on the 4 bottom halves.
    Sprinkle with lime juice and 5-spice powder.
    Top with the carrot salad and a shower of cilantro leaves.
    Cover with bread tops.

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