Entree: Laos – Southern Laos – ເຂົ້າເຈັຍ ແຊນວິດ ➤ Khao Jee Saenvit (Laotian baguette sandwich filled with grilled meat, pâté, pickled vegetables, fresh herbs, and spicy sauce)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 10 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 4 small baguettes, about 6 oz (170 g) each
- 1 lb (454 g) boneless pork shoulder, thinly sliced or grilled and sliced
- 4 tbsp (60 ml) vegetable oil, divided
- 1 tsp (5 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) sugar
- 4 oz (115 g) pork or chicken liver pâté
- 1 cup (150 g) shredded carrots
- 1 cup (150 g) shredded daikon radish
- 1/2 cup (120 ml) rice vinegar
- 2 tbsp (30 ml) sugar (for pickling)
- 1/2 tsp (2.5 ml) salt (for pickling)
- 1 small cucumber, thinly sliced
- 1 cup (20 g) fresh cilantro leaves
- 2–3 tbsp (30–45 ml) mayonnaise
- 1–2 tbsp (15–30 ml) Sriracha or Lao-style chili sauce, to taste
- 1 lime, cut into wedges
- Optional: thinly sliced green chilies or jalapeño

Instructions

1. Make quick pickles: combine rice vinegar, 2 tbsp (30 ml) water, 2 tbsp (30 ml) sugar, and 1/2 tsp (2.5 ml) salt in a bowl. Stir until sugar dissolves, add shredded carrots and daikon, and let sit at least 20 minutes while preparing other components.
2. Marinate pork slices with 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) fish sauce, 1 tsp (5 ml) sugar, and 1 tbsp (15 ml) vegetable oil for 15–30 minutes.
3. Heat remaining 3 tbsp (45 ml) oil in a skillet or grill pan over medium-high heat. Cook pork slices until nicely charred and cooked through, about 3–4 minutes per side. Remove and let rest, then slice thinly if not already sliced.
4. Split baguettes lengthwise and lightly toast cut sides under a broiler or in a hot pan until crisp, about 1–2 minutes.
5. Spread about 1 tbsp (15 ml) pâté on the bottom half of each baguette and 1 tbsp (15 ml) mayonnaise mixed with chili sauce on the top half. Layer sliced grilled pork, handfuls of pickled carrots and daikon (drained), cucumber slices, cilantro, and optional sliced chilies.
6. Squeeze lime over the filling, close sandwiches, press gently, and slice each in half. Serve immediately with extra lime wedges and chili sauce on the side.