Bánh Mì

For the bánh mì, first prepare the pickled vegetables: To do this, peel the carrots and radish and cut them into thin strips.

Put them in cold salted water and let them soak for about half an hour. Then pour off the water and rinse the vegetables well. Put them in a jar with vinegar and sugar and fill with warm water. Leave to infuse overnight.

Peel and chop the garlic. Cut the chili into rings. Cut the pork into thin strips. Marinate with soy sauce, garlic, oil and chili for half an hour.

Fry in a pan with a little oil (not too long, so that the meat does not become tough).

Wash the cucumber and cut into very thin slices. Wash and pluck the cilantro.

Cut the baguette in half and cut off the ends. Slice lengthwise. Spread a thin layer of mayonnaise on the bottom of the baguette and liver sausage on the top. Place the slices of meat and cucumber on the bottom. Fold over and place on a plate, cut side up.

Spread the pickled, drained vegetables on top.

Garnish bánh mì with cilantro leaves.

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