BANH MI

Yields 20 subs

Ingredients Amounts

Rolls, click for recipe 1 recipe

VIET CINNAMON PATE 1 recipe

Roasted pork 1 recipe

Pickled daikon and carrot, julienne 2 #

Fried Taro + Lotus Chips

Cucumber, sliced thinly 1 European cucumber

Cilantro 40 large sprigs

Jalapeno, sliced into very thin rings 3 each

Mayonnaise, 1 cup

add 1 TBSP each sugar/fish sauce

Method:

1. When rolls are cooled, split along sides to open for filling, hold covered for service

2. As needed for service, brush inside of roll with mayonaise, then layer - in order - with 3 slices of cucumber, 3 thin slices of pork, pickles, 3 slices of pate, jalapeno and cilantro. Secure two sides with sandwich picks and slice in half on a diagonal. Serve with taro root and lotus chips and table salad.