Mai

If you grew up in a family that’s anything like mine, you don’t know how to cook for fewer than 5 people and you have a fridge full of leftovers after Tết. This year, with everything going on, my mom told me she and my grandma were making fewer bánh chưng than usual… “only 16” – she said! So you get the idea…

Listen, thịt kho and dưa muối are great with rice, don’t get me wrong. But by the third day after Tết, I usually need a change. You have to try this sandwich.

Grab a baguette- or if you can find Vietnamese bánh mì where you live (we can’t) – even better.

Slather on some butter & mayo (+ sriracha if you like spicy) and drizzle a bit of soy sauce. Now add your heated up leftover thịt kho or unused pork belly from making bánh chưng and top with dưa muối.

So.Damn.Good.

Tết leftovers sandwich

Course: SandwichCuisine: VietnameseDifficulty: Easy

Makes

1

sandwich

Total time

15

minutes

Ingredients

• 1 1 Vietnamese bánh mì or ~10cm piece of French baguette

• 100 g 100 cooked pork belly from bánh chưng or thịt kho

• 5 pieces 5 dưa muối (or add more to your liking)

• 1/2 tbsp 1/2 butter (softened to room temperature)

• 1 tbsp 1 mayonnaise (we like Japanese mayo)

• 1 tsp 1 Soy sauce

• Cilantro (optional)

• Sriracha (optional)

Directions

• Reheat your pork belly in a sauce pan or microwave.
• If using bánh mì, cut a slit down one side and open it up (don’t cut in halves fully).
  If using baguette, cut in halves lengthwise.
• Toast your bread (if needed).
• Spread butter on one half of the baguette and mayo on the other.
  See note.
• Drizzle with soy sauce.
• Add pork belly and dưa muối.
• Garnish with cilantro.
• Add sriracha if you like spicy.
• Close up the sandwich and enjoy!

Notes

• This is definitely not a strict recipe. These quantities are meant as a guide, so adjust everything to your liking!

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