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Vietnamese Sandwiches

  • 1 1/2 quarts vegetable, peanut, or canola oil
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • salt
  • 3/4 cup ice cold seltzer water
  • 1 sweet potato, cut in half lengthwise, then cut into 1/4" planks
  • bread of your choosing
  • 2 tsp liquid aminos
  • 1 avocado, thinly sliced
  • 1 large carrot, peeled and cut into strips 1/8"thick and 3" long
  • 1/2 head of cabbage, thinly diced
  • 1/4 cup sugar
  • 1 Tbs salt
  • 1 cup water
  • 1/2 cup rice wine vinegar

Combine carrots, cabbage, sugar, and salt in a large bowl.  Using fingertips, massage salt and sugar into vegetables until dissolved.  Add water and rice vinegar.  Pack vegetables into a quart sized mason jar.  For best taste soak overnight.

Preheat oven to 350 degrees.  Heat oil in a large wok.  Combine flour, cornstarch, and 1/2 tsp salt.  Stir to combine.  Add soda water and stir rapidly.  Don't over mix.  Some lumps are ok.  Add sweet potato slices and coat in batter.  Lower into the wok.  Cook by moving the slices often, until a pale golden brown and very crispy, about 2 minutes.  Transfer sweet potatoes to a paper towel lined plate and season with salt.

Place bread in oven until crispy.  I liked this as an open face sandwich, but it can be done closed, or in a baguette roll too. 

Pour some liquid aminos on bread, spread avocado, then add sweet potatoes, and some of the pickling mixture. 



Based on Serious Eats.

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