Description
A traditional Vietnamese sandwich: banh mi. Fresh bread, pickled vegetables, cilantro and paté or pork meat. Low FODMAP, gluten-free and lactose-free.
Ingredients
Scale
- Two gluten-free sandwiches (I use Schär baguettes)
- 100 g pork shoulder or pork chops or chicken breast or paté
- 1 tbsp soy sauce
- 1/2 tbsp olive oil
- 200 g cucumber
- 1 tbsp mayonnaise
- Fresh cilantro
- 1 jalapeno pepper
- Extra soy sauce
For the pickled carrot
- 3 carrots
- 120 ml white wine vinegar or rice vinegar
- 100 g sugar (don’t worry, you won’t taste much of this later)
- 1 tsp salt
- A glass jar
Instructions
The pickled carrot
- Peel the carrots and cut them into thin strips.
- Put the vinegar together with the sugar and salt into a pan and heat it on medium heat until the sugar has dissolved. Pour the mixture into the jar and put the carrots in too. If the water doesn’t reach the top of the jar you can add a bit of water. Close the jar and leave it for at least half an hour. It is best if you make it a day beforehand, so the carrots can take all the flavour and soften.
The sandwich
- Mix the olive oil with a tablespoon of soy sauce. Put the chicken or the pork meat into this and leave it to marinate in the fridge for half an hour. Omit this step if you use paté.
- For the chicken breast: fry the chicken breast in a pan until it is done on all sides.
- For the pork: fry shortly on high heat on both sides. Turn the heat down and leave the pork to fry for another 10-15 minutes.
- Cut the meat into thin slices.
- Cut the cucumber in half in the length and cut it into long slices. Cut the jalapeno pepper in small pieces.
Building the sandwich
- Cut the bread open and spread a thin layer of mayonnaise on both sides.
- Put the pieces of meat or the paté on top.
- Put the slices of cucumber and the strips of carrot on the sandwich. On top of this the jalapeno and the fresh cilantro. Finish the sandwich by sprinkling a bit of soy sauce over it.
- Prep Time: 1 hour