.jpg&w=3840&q=75)
2 Serves
80 Mins
Prepare the pickled carrots and daikon by slicing them into thin matchsticks and soaking them in a vinegar-sugar brine.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
146 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
105 µg / 400 µgCalcium
120 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
115 mg / 1,250 mgPotassium
536 mg / 4,700 mgSodium
1043 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat a small amount of cooking oil in a frying pan over medium-high heat.
Add your chosen protein filling to the pan and sear until cooked through, seasoning lightly with salt and pepper.
Slice the baguette open and lightly toast it in the oven or on a grill pan until crisp.
Assemble the sandwich by spreading pâté and mayonnaise on the bread, then layering the cooked filling, pickled vegetables, and fresh cilantro.
13
g5
g40
g.jpg&w=3840&q=75)
Vietnamese16
g136
g9
g