Vietnamese sandwiches, also called bánh mì sandwiches, are made with baguettes and stuffed full of delicious ingredients found at the market this time of year. I like them for a summer meal because preparation is heat-free when you use leftover pork and they pack well, making them ideal picnic fare. You can use any sort of leftover pork you have–slices of pork loin, barbecued pork, pork belly–whatever, or substitute some leftover, shredded chicken if it’s what in your fridge.

Traditionally these sandwiches include pâté, which I’ve left out here. If you have some on hand or like to make your own, feel free to spread a layer on one side of the sandwich bread. It’s delicious that way!

For my vegetarians: I’ve made a vegan, soy-free version of this sandwich using olive oil veganaise and a product called Tempt–tofu made from hemp seeds rather than soy. If you abstain from meat or love someone who does, this alternative is delicious (promise)!

Bánh Mì

• 1 baguette
• 10-12 oz. leftover pork (or vegan alternative, cooked in a skillet until crispy)
• 1/4 c. mayonnaise
• 1 T. soy sauce or tamari
• 1 handful of cilantro leaves, washed
• do chua to taste (recipe follows)
• thinly sliced jalapeños to taste (I use about 3 peppers)

Slice the baguette in half lengthwise. Whisk together the mayo and soy sauce, then spread thinly on both cut sides of the sandwich. Layer on your pork, cilantro, pickles and jalapeños to taste. Slice into portions and serve.

Serves 2-3.

Do Chua

• 1 small bunch of carrots, or a couple of large carrots and a medium sized daikon, grated–enough for four cups of lightly packed vegetable shreds
• 1 c. water
• 1/4 c. sugar
• 1/2 t. salt
• 1/4 c. white vinegar

In a quart sized jar with a tight fitting lid, shake together the water, sugar, salt and vinegar until combined. Once the sugar and salt have dissolved, gently pack the jar with carrots. Allow to pickle at room temperature for up to an hour before refrigerating.