Ingredients

• Vietnamese pork cold cuts (chả lụa, thịt nguội, or mixed deli-style pork)
• Thịt xá xíu (Vietnamese BBQ pork) or thịt heo quay (crispy pork belly)
• Vietnamese-style baguettes (light, airy, very crispy)
• Pâté (pork or chicken)
• Đồ chua (pickled carrot + daikon)
• Cucumber, cilantro, green onion, chili
• Soy sauce or Maggi seasoning

Instructions

1. Prepare the pork
• Slice BBQ pork (xá xíu) or crispy pork belly (heo quay) into thin strips.
• Slice any cold cuts you’re using.
2. Warm the baguette.
• Toast lightly until the crust is crisp but the inside stays soft.
• Split the baguette lengthwise from the top.
3. Spread the fillings
• Add a generous layer of pâté on one side.
• Spread mayonnaise on the other side.
4. Layer the meats
• Add the sliced pork (BBQ or crispy belly).
• Add the cold cuts on top.
5. Add vegetables
• Place cucumber slices along the bottom.
• Add a handful of pickled carrot/daikon.
• Add cilantro and green onion.
6. Season
• Add sliced chili for heat.
• Drizzle a small amount of Maggi seasoning or soy sauce.
• Add a pinch of black pepper if you like.
7. Finish
• Close the sandwich gently.
• Press lightly, slice in half, and serve immediately.