Recipe Archives->Asian Sea->Banh Mi 02

BANH MI
SERVES 4 

1/2 lb daikon, peeled
1 carrot, peeled
1/2 cup rice vinegar
1 tablespoon sugar
1 (24-inch) soft baguette
2 tablespoons vegetable oil
1 tablespoon fish sauce
1/2 teaspoon soy sauce
1/4 lb liverwurst
2 fresh jalapenos, thinly sliced
1/2 onion, cut into 1/4-inch rings
3/4 cup packed cilantro sprigs
2 cooked chicken breasts from a rotisserie chicken, thinly sliced
Lettuce leaves
2 tablespoons mayonnaise

Preheat oven to 350F with rack in middle.

Shred daikon and carrot in a food processor fitted with medium
shredding disk.  Stir together vinegar, sugar, and 1/2 teaspoon
salt and toss with shredded vegetables. Let slaw stand, stirring
occasionally, 15 minutes.

Meanwhile, heat baguette on rack in oven until crusty, about 5
minutes. Cut off and discard round ends, then split baguette.

Mix together oil, fish sauce, and soy sauce and brush on cut sides
of bread. Spread liverwurst on bottom layer of bread and top with
chiles, onion, and cilantro.  Drain slaw in a colander.

Arrange chicken, slaw, and lettuce on cilantro. Spread top layer
of bread with mayonnaise and cut sandwich crosswise into fourths.

Printable version: banh-mi02.txt.