These sandwiches are standard street fare throughout Southeast Asia, from Ho Chi Minh City and Phnom Penh to Vientiane. The baguettes, meats, mayonnaise and butter were introduced by the French; the coriander, seasoned carrots and hot chile give the subs their distinctive Southeast Asian character. Great Comfort Food Recipes

Jeffrey Alford
Naomi Duguid
June 2000

Gallery

Recipe Summary

Yield:
MAKES 6 SANDWICHES
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread the cut sides of the rolls with butter and mayonnaise. Sprinkle some of the minced chile on the bottom half of each roll and top each with some of the Vinigared Carrots. Spread the pâté on each sandwich or arrange the sliced meats on the rolls and top with cilantro sprigs. Close the sandwiches, press them together firmly and serve.

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Suggested Pairing

A refreshing beer with a touch of sweetness will best match the sweet-and-sour flavors in these spicy sandwiches.