France and Vietnamese sandwich have a relationship going back to the nineteenth century, as a result combining their cuisines isn’t as strange as it sounds.
This recipe shows how that cooking is all about mixing the most unexpected ingredients. Combining French and Vietnamese cuisines isnt as strange as it may sound. This French and Vietnamese sandwich recipe has a relationship going back to the nineteenth century. The two ingredients used below the baguette along with a Vietnamese marinade dressing work really well together. A key part to a Vietnamese sandwich is to have Light crispy French bread (not the chewy rustic kind) for encasing while not overshadowing the other ingredients. Vietnamese baguette is often made with rice and flour, which makes for an airy crumb. youll be able to purchase the baguette at Vietnamese or Chinese markets, Vietnamese bakeries and delis, or make your own Vietnamese baguette. A bolillo roll from Mexican also work well.
2 thin sirloin steaks or minute steaks, trimmed of fat, each cut into 1cm strips
1 carrot, peeled and grated
1½ tsp rice vinegar
Olive oil, for frying
½ cucumber, deseeded and julienned
Sea salt and freshly ground black pepper
2 tbsp chopped coriander, to taste
FOR THE DRESSING:
1 tbsp fish sauce
Juice of ½–1 lime, to taste
1 tsp caster sugar
½ red chilli, deseeded and finely chopped
Mix the soy sauce and honey together in a bowl. Once combined, add the strips of steak and toss well. Leave to marinate for up to 2 hours.
Meanwhile, mix the dressing ingredients together, stirring to dissolve the sugar. Taste and adjust the flavours as necessary, adding a little more lime juice if needed.
Mix the grated carrot with the rice vinegar and leave to one side to marinate.
Cut off the ends of the baguette and cut the loaf in half. Slice the two halves open and push down the bread inside.
Thread the strips of steak onto skewers (if using bamboo skewers, soak them in water for 20 minutes beforehand), reserving any leftover marinade. Heat a frying pan over a high heat, add a dash of oil and fry the skewered meat on each side for 1 minute, pouring over any reserved marinade.
Remove the steaks from the skewers and press into the opened baguette so that any meat juices run into the bread. Drain the carrot and divide between the sandwiches. Top with the cucumber and season to taste.
Drizzle the dressing over the filling. Garnish with coriander, close the sandwiches and serve.