A delightful twist on the classic Vietnamese sandwich, this recipe combines flavorful pork with fresh vegetables and herbs for a satisfying meal.
Toast the five-spice powder in a sauté pan over medium heat until fragrant.
Toasting spices releases their essential oils, enhancing their aroma and flavor.
Add oil to the pan, then sauté the minced shallot and garlic until softened.
Cook the aromatics until translucent to avoid burning and ensure a sweet flavor.
Add ground pork to the pan and cook until browned and crumbly.
Break up the pork with a spatula to ensure even cooking.
Stir in soy sauce, sugar, and chili sauce, then cook for another 2 minutes.
Taste and adjust the seasoning as needed for balance.
Cut the baguettes in half and toast them in the oven at 375°F for 5 minutes.
Toasting the bread enhances its texture and prevents it from getting soggy.
Spread chili sauce on one side of each baguette, then layer with pork, cucumbers, mesclun, and basil.
Layer the ingredients evenly for a balanced bite in every mouthful.
Serve the sandwiches warm and enjoy.
Serve immediately to enjoy the fresh flavors and textures.
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