
Vietnamese Inspired Sandwich with 5-Spice Au Jus
Just Jen - "Feeling Stuck"
2
ServingsIngredients
5-Spice Au Jus
- 2 ½ cups veggie broth
- 2 tbsp tamari
- 5 cloves crushed garlic
- 2-inch pieces ginger, sliced into chunks and crushed
- ½ tsp 5-spice powder
- 1 tsp sugar
- 2 tbsp lime juice
Quick Pickle
- ½ cup carrots, julienned
- ½ cup daikon radish, julienned
- ¼ cup white vinegar
- 1 tsp sugar
- ½ tsp salt
Assembly
- 2 Japanese eggplants, sliced thick lengthwise
- ¼ cup cucumber, thinly sliced rounds
- Fresh cilantro
- Mayo
- French baguette
- Salt and pepper to taste
Steps
5-Spice Au Jus
- In a saucepan, combine broth, garlic, ginger, 5-spice, and pepper flakes.
- Bring to a simmer. Simmer for 15 minutes. Turn off heat.
- Stir in sugar and lime juice. Cover and keep warm until ready to serve.
Quick Pickle
- In a bowl, combine white vinegar, sugar, and salt. Stir until dissolved.
- Toss in carrots and daikon radish. Set aside.
Assembly
- Heat and oil grill.
- Season eggplant with salt and pepper. Grill on each side for 2-3 minutes.
- Toast baguette on the same grill.
- Spread mayo on baguette, lay grilled eggplant, top with quick-pickled veggies, cucumber, and cilantro.
- Serve with 5-spice au jus for dipping.