Details

Equipment

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

<aside> <img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:

• 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 st. Cilantro, chiffonade
• 1 ea. Scallion, chiffonade
• 1 leaf 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, ~ 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