Vietnamese Ham Sandwich

Vietnamese ham sandwich

Try these on the beach with some refreshing white wine!


Pickled Vegetables

1 (34g) jalapeno, finely diced
1 (300g) onion, finely sliced
¼ (308g) daikon, finely julienne
1 (103g) carrot, finely julienne
½ cup (120g) apple cider vinegar
¼ cup (60g) water
2 tbsps (26g) sugar
½ tsp (3g) salt

Sandwich Ingredients

4 (311g) tomato, peeled, seeded, diced
4 (140g) shallot
1 tbsp (12g) garlic, finely diced
1 tbsp (12g) ginger, freshly grated
6 tbsps (90g) soy sauce
½ tsp (3g) cayenne, powder
1 tbsp (13g) sugar
24 slices (374g) ham
1 loaf (550g) French bread
12 sprigs (25g) cilantro


  1. Prepare the pickled vegetables ahead of time, at least 6 hours to allow the vegetables to pickle and soften. To prepare, simply combine the ingredients and chill in the refrigerator.
  2. In a large saucepan, combine the shallots, garlic, ginger, tomatoes, soy sauce, sugar, and cayenne pepper and bring to a simmer.
  3. Once the tomatoes and shallots are soft, add the ham and gently stew the ham for approximately 30 minutes to an hour. Add a little water if there isn't enough tomato stew to cover the ham. Spoon the tomatoes over the ham occasionally during the cooking process.
  4. Store the ham with the stew in a storage container.
  5. To assemble the sandwich, use two slices of bread, two slices of ham, a tablespoon of pickled vegetables, and a sprig of cilantro.
  6. Serve chilled or warm.
Vietnamese ham sandwich ndata