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Vietnamese Sandwiches


1 clove garlic, crushed

 1/2 teaspoon salt

 1/4 cup rice wine vinegar

 1 teaspoon sugar

 1/2 cup carrot, peeled and grated

 1/3 cup thinly sliced white onion

 1 to 2 tablespoons jalapeno chile, finely chopped

 1 - 16" long baguette

 4 teaspoons low-fat mayonnaise

 3/4 pound cooked chicken breast or pork tenderloin, sliced

 1 tablespoon fresh lime juice

 1/2 teaspoon five-spice powder

 1/2 cup fresh cilantro


 With chef's knife, mash garlic and salt into a paste.

Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.

Add carrots, onions and chilies.

Toss to coat. Set aside. Slice baguette into 4 equal lengths.
Split each piece horizontally.

Spread cut sides with mayonnaise. Arrange the meat on the 4 bottom halves.

sprinkle with lime juice and 5-spice powder.

Top with the carrot salad and a shower of cilantro leaves.

Cover with bread tops and serve.

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