Details

Equipment

• Sheet Tray
• Aluminum Foil
• Small bowls for mise en place

<aside> <img src="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" alt="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" width="40px" /> Vietnamese coriander is also known as Vietnamese mint or rau răm

</aside>

Ingredients

Main

• 6” French Bread, cut lengthwise
• ¼ # Chashu Pork, ½” fermière

Herbs

• 1 sp Cilantro, chiffonade
• 1 ea Scallion, chiffonade
• 1 lf Vietnamese coriander, chiffonade, optional

Sauce

• 2 T Aïoli, or Kewpie Mayo
• 1½ t Sriracha
• ½ t Rice Vinegar

Vegetables

• ¼ c Đồ Chua, drained
• ⅛ ea Cucumber, julienne

Instructions

Prep

1. Preheat the oven to 400°F, line sheet tray with foil and pork
2. Assemble Sauce, Herbs, and Vegetables in separate bowls

Cook

1. Bake pork until crispy, about 10 min, set aside
2. Slightly heat bread in oven for a couple minutes

Finish

1. Assemble Sauce, Herbs, pork, then Vegetables into bread
2. Serve immediately