Lovers of this Vietnamese staple sandwich may be surprised at just how easy they are to prepare in your camper. It’s a good way to use up any leftovers too!
Ingredients:
- 1 French baguette, sliced lengthwise and cut into quarters
- 1 carrot, peeled and grated
- ½ cup fresh daikon, peeled and grated (optional)
- 1 teaspoon seasoned rice vinegar
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon hoisin sauce
- 12 slices roast or grilled pork
- 1 cucumber, seeds removed, thinly sliced
- Jalapeño slices
- Fresh coriander
Method
Cut baguette lengthwise and cut into four equal pieces. Split the bread just enough so you can open it like a book. Toss carrot and daikon in a bowl with seasoned rice vinegar and leave to sit until the veges are slightly pickled (about 15 minutes). Lightly grill your bread until warm and slightly crisp. In a separate bowl, mix mayonnaise, hoisin and sriracha, and spread onto both sides of the bread inner. Layer your pork, cucumber, grated vegetables, jalapeño and coriander in the warm rolls. Serve immediately.
