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Banh mi

September 07, 2008

Slaw:

1/2 cup water
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 cup julienned carrot
1/2 cup julienned daikon radish
Kosher salt

Seasoned pork:

1 teaspoon vegetable oil
1 tablespoon finely chopped onion
6 ounces ground pork
1 tablespoon roast pork seasoning mix, available in Asian markets
Pinch garlic powder
Pinch ground black pepper

Sandwiches:

4 (10-inch) baguettes
Mayonnaise, as needed
8 thin slices Vietnamese-style pork roll (cha lua), or bologna
8 slices Vietnamese-style salami, or ham or turkey
4 teaspoons soy sauce
1/2 cup fresh cilantro sprigs
1/4 medium English cucumber, cut lengthwise into 4 slices
Freshly ground black pepper
Sliced jalapenos or Asian-style chili oil, to taste, optional

In a small saucepan, combine the water, sugar and vinegar for the slaw and bring to a boil. Transfer vinegar mixture to a bowl and cool. Add carrot and daikon, mix well. Season with salt. Marinate 30 minutes or store in the refrigerator overnight.

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Meanwhile, for the seasoned pork, heat oil in small nonstick frying pan over medium heat. Add onion and cook, stirring, until soft. Add pork, seasoning, garlic and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove from heat and set aside covered with foil to keep warm.

Heat oven to 400 degrees. Slice baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty, about 5 minutes. Remove baguettes from the oven and immediately fill each with some of the seasoned pork.

On each sandwich, arrange 2 slices of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper and jalapenos or chili oil, if using.

Serve immediately.

Makes 4 sandwiches.

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