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The model for these diminutive hors d'oeuvres is the hefty baguette sandwiches at one of Zak Pelaccio's favorite hangouts, a tiny, family-run Vietnamese restaurant called Saigon Banh Mi in Manhattan's Chinatown.Plus: More Appetizer Recipes and Tips

Zak Pelaccio
Zak Pelaccio
September 2004


Recipe Summary

45 mins
makes 4 dozen canapés


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°. In a large bowl, whisk 1/4 cup of the fish sauce with the honey, lime juice and crushed red pepper. Add the daikon and carrot and toss well, then refrigerate.

  • In a medium ovenproof skillet, heat the oil. Add the ground pork and cook over moderate heat, breaking up the meat with a wooden spoon, until pale, about 4 minutes. Crumble in the sausage and cook, breaking it up, until no trace of pink remains, about 3 minutes. Stir in the ginger, pepper, coriander, fennel, half of the garlic, and the remaining 1 tablespoon of fish sauce and bake for 10 minutes.

  • Mix the mayonnaise with the remaining garlic and season with salt.

  • Bake the baguettes until just crisp, about 4 minutes.

  • Spread the cut sides of the baguette bottoms with the garlic mayonnaise and spread the pork on top, pressing to help it adhere. Layer the cucumber slices on top. Gently squeeze the daikon-carrot pickle and scatter 2 cups of it over the cucumber. Top with the cilantro sprigs and squiggles of the Sriracha sauce. Close the sandwiches and using a heavy knife, cut them into 1 1/2-inch lengths, then arrange on a platter and serve.

Make Ahead

The pickles, pork mixture and garlic mayonnaise can be refrigerated separately for up to 3 days. Gently reheat the pork before assembling.