Peameal Bacon Bánh Mì (Canadian × Vietnamese)

Method

1. Cut the carrot and daikon into thin 5 cm matchsticks. In a bowl, stir the rice vinegar, warm water, sugar and salt until dissolved, add the vegetables, toss and leave to pickle for at least 20 min. Get everything else ready meanwhile.

   Add in this stepCarrot 80 gDaikon radish 80 gRice vinegar 4 tbspWarm water 4 tbspSugar (for the pickle) 2 tspSalt 1 pinch

2. Turn the oven on to 200 °C. Finely chop the garlic and mix it with the fish sauce and brown sugar to make the glaze.

   Add in this stepFish sauce 2 tspBrown sugar (for the glaze) 2 tspGarlic cloves 1

   oven

3. Cut the peameal into 5 mm slices and pat dry. Heat the oil in a frying pan over medium heat, lay the slices in without overlapping and fry in 1 batch, 3 min per side, until golden outside and cooked through (71 °C in the centre, juices running clear).

   Add in this stepPeameal bacon 200 gVegetable oil 1 tsp

   medium heat

4. Return all the slices to the pan, turn the heat down to low heat, pour in the glaze and toss for 1 min, until sticky and caramelized. Keep them moving; the sugar burns fast.

   low heat

5. Put the baguette pieces in the hot oven for 4 min, until the crust crackles and the inside is soft.

   Add in this stepLight baguette (20 cm pieces) 2

6. Split each baguette along one side without cutting all the way through, spread the inside with mayonnaise and lay in the peameal. Add the well-drained pickles, cucumber strips, cilantro and thin jalapeño slices generously, and eat straight away.

   Add in this stepMayonnaise 2 tbspCucumber ½Cilantro (coriander leaves) 5 gJalapeño 1