Makes 4 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes
3 tablespoons unseasoned rice vinegar
1 tablespoon sugar
One 5-inch piece seedless (English) cucumber
2 medium carrots
One 4-inch piece daikon
2 medium scallions
1 large jalapeño chile
3/4 cup mayonnaise
2 tablespoons hot chili sauce (preferably sriracha)
1 Spicy Roast Pork Tenderloin (reserved from previous recipe)
Four 6-inch baguette pieces
1/4 pound thinly sliced cooked ham
1/4 pound sliced liverwurst (optional)
Whisk together the rice vinegar, 2 teaspoons of sugar, and 1/4 teaspoon salt in a medium bowl. Thinly slice enough of the reserved cucumber with the skin left on to make 1 cup. Coarsely shred (preferably using the shredding disc of a food processor) the carrots and daikon (about 3/4 cups each). Trim and slice the scallions (about 1/4 cup); halve, seed, and finely chop the jalapeño (about 2 tablespoons). Stir the cucumber, carrots, daikon, scallions, and jalapeno into the vinegar mixture.
Meanwhile, combine the mayonnaise with the hot chili sauce and the remaining 1 teaspoon sugar. Thinly slice the pork tenderloin.
Split the baguette pieces horizontally. Spread the cut surfaces with the mayonnaise mixture. On the bottom half of the baguette pieces, arrange the pork, ham, liverwurst (if using), and pickled vegetable mixture. Add the top halves of the baguette pieces and serve.
Where did we buy our banh mi sandwiches in Chinatown?
Saigon Vietnamese Sandwich Deli
369 Broome Street
and what a variety of delicious sandwiches do they offer!!