Lao French-Style Baguette with Lemongrass Pork

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A Vientiane street-food classic, this sandwich is the delicious result of Laos's French colonial past layered with bright Southeast Asian flavors. Crusty bread is stuffed with lemongrass-marinated grilled pork, quick-pickled vegetables, fresh herbs, pork pâté, and a kick of chili sauce for a sandwich that hits savory, tangy, and spicy all at once.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 8 gSugar
• 32 gProtein
• 980 mgSodium
• 520 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the grilled lemongrass pork

• 1 lb pork shoulder, sliced 1/4-inch thick against the grain
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp palm sugar or brown sugar, grated
• 2 stalks lemongrass, tender parts finely minced
• 3 cloves garlic, minced
• 1 large shallot, minced
• 1 tsp freshly ground black pepper
• 1 tbsp vegetable oil

For the pickled vegetables and herb salad

• 1 cup daikon radish, julienned
• 1 cup carrot, julienned
• 1/2 cup warm water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1/2 tsp kosher salt
• 1 cup fresh cilantro leaves
• 1/2 cup Thai basil leaves
• 1/4 cup fresh mint leaves
• 1 small cucumber, thinly sliced
• 2 red Thai chilies, thinly sliced

For assembling the baguettes

• 2 small French baguettes (about 10 inches each), split lengthwise
• 1/3 cup pork liver pâté
• 3 tbsp mayonnaise
• 3 tbsp Maggi seasoning sauce
• 2 tbsp chili sauce such as jaew bong or sriracha

Directions

1. In a bowl, whisk together fish sauce, soy sauce, palm sugar, lemongrass, garlic, shallot, pepper, and oil. Add the pork slices and toss to coat. Cover and marinate in the refrigerator for at least 20 minutes, or up to 4 hours.
2. Meanwhile, combine warm water, rice vinegar, sugar, and salt in a bowl and stir until dissolved. Add the julienned daikon and carrot, press down so they are submerged, and set aside to quick-pickle for 20 minutes. Drain well before using.
3. Heat a grill pan or cast-iron skillet over medium-high heat. Working in batches so you do not crowd the pan, sear the marinated pork slices for 2 to 3 minutes per side until nicely charred and cooked through. Transfer to a plate and let rest for 5 minutes, then slice into bite-sized strips.
4. Lightly toast the split baguettes in a 375°F oven for 3 to 4 minutes until the crust is crisp and the inside is still soft. While the bread is warm, spread the bottom half with pork pâté and the top half with mayonnaise.
5. Drain the pickled vegetables and toss with the cilantro, Thai basil, mint, cucumber, and chilies. Drizzle the vegetables and herbs with Maggi seasoning just before building.
6. Pile the sliced pork onto the pâté-covered baguette bottom, top with a generous heap of the pickled vegetable and herb salad, and finish with a drizzle of chili sauce. Close with the mayonnaise-topped lid, press gently, and serve immediately while warm.

Cook’s Notes

• For a more traditional Lao spin, swap the marinated pork for grilled sai oua (Lao lemongrass sausage), sliced into coins before layering.
• A smear of jaew bong, the smoky Lao chili paste, gives the sandwich an authentic sweet-spicy depth that ordinary sriracha cannot match.
• Eat the sandwich right away while the crust is still crackling; the contrast between the warm crisp bread and cold pickles is what makes it sing.
• If baguettes are hard to find, a Vietnamese-style banh or a crusty Italian sub roll both work in a pinch.
• Leftover pickled vegetables keep in their brine in the fridge for up to a week and are great tossed with grilled meats or onto rice bowls.

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