4 ounces Mushroom Onion Field Roast, thin sliced
1/2 carrot, sliced into long, sticks, flash blanched and cooled*
4 slices fresh jalapeño, micro-thin — as thin as you can cut
2 tablespoon cilantro, leaves and stalks
1 (6-inch) yeasted French roll, avoid really dense sour rolls—the Vietnamese make a wonderful, yeasty baguette
3 tablespoon Nuoc Cham-style Sandwich Sauce (recipe follows)
NUOC CHAM-STYLE SANDWICH SAUCE
1/2 cup lime juice
2 teaspoon garlic, fresh, chopped
2 teaspoon soy sauce
1/2 teaspoon sesame oil, toasted
2 tablespoon canola oil
1/3 cup rice syrup (Lundberg is what we use)
Servings: 1
1. Cut the carrots into long 1/4-inch thick sticks, plunge into boiling water and leave for 3 seconds. *Cool immediately in icy cold water.
2. Combine ingredients for Nuoc Cham-style Sandwich Sauce.
3. Sprinkle sandwich sauce onto both sides of sliced roll. Place Field Roast onto bottom of roll and sprinkle with a little more dressing. Place micro-thin slices of jalapenos on top of Field Roast, then add carrots and cilantro.
Notes: The Vietnamese style of sandwiches are refreshingly crisp and flavorful. This recipe recreates the "Nuoc Cham" sandwich sauce that the Vietnamese create using "Nam Pla," or fish sauce. Our version does not contain any animal products. "Banh Mi" means "Sandwich French" in Vietnamese.
Adding cucumbers and mint would also work well with this sandwich.
1/2 carrot, sliced into long, sticks, flash blanched and cooled*
4 slices fresh jalapeño, micro-thin — as thin as you can cut
2 tablespoon cilantro, leaves and stalks
1 (6-inch) yeasted French roll, avoid really dense sour rolls—the Vietnamese make a wonderful, yeasty baguette
3 tablespoon Nuoc Cham-style Sandwich Sauce (recipe follows)
NUOC CHAM-STYLE SANDWICH SAUCE
1/2 cup lime juice
2 teaspoon garlic, fresh, chopped
2 teaspoon soy sauce
1/2 teaspoon sesame oil, toasted
2 tablespoon canola oil
1/3 cup rice syrup (Lundberg is what we use)
Servings: 1
1. Cut the carrots into long 1/4-inch thick sticks, plunge into boiling water and leave for 3 seconds. *Cool immediately in icy cold water.
2. Combine ingredients for Nuoc Cham-style Sandwich Sauce.
3. Sprinkle sandwich sauce onto both sides of sliced roll. Place Field Roast onto bottom of roll and sprinkle with a little more dressing. Place micro-thin slices of jalapenos on top of Field Roast, then add carrots and cilantro.
Notes: The Vietnamese style of sandwiches are refreshingly crisp and flavorful. This recipe recreates the "Nuoc Cham" sandwich sauce that the Vietnamese create using "Nam Pla," or fish sauce. Our version does not contain any animal products. "Banh Mi" means "Sandwich French" in Vietnamese.
Adding cucumbers and mint would also work well with this sandwich.
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