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Prep time
20 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
I live in Montreal, well known for its famous bagels and its delicious and inventive street food, so it's only natural that I offer you my favorite sandwich... in a bagel! Those who came to Montreal and tried our amazing fresh baked bagels will understand this crave. —Jonathan Michaud
Ingredients
- Ingredients for the salad
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2 cups
thinly sliced red cabbage
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1 cup
thinly julienned daikon
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1 cup
mung bean sprouts
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1
carrot, thinly julienned
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1 handful
fresh cilantro, chopped
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2
sping onions, thinly sliced
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3 tablespoons
rice vinegar
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2 tablespoons
rosted sesame oil
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1 tablespoon
fine sugar
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salt and pepper, to taste
- Ingredients for the pork and the rest of the sandwiches
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450 grams
pork tenderloin, cut into stripes (or ground pork)
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2 tablespoons
cornstrach
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1/2 cup
unsalted chicken or vegetable stock
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2 tablespoons
soy sauce
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1 tablespoon
hoisin sauce
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2 teaspoons
sambal oelek
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1/2 teaspoon
ground tumeric
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1 tablespoon
rosted sesame oil
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4
seame bagels, cut in half and toasted
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a few thin slices of cucumber
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store-bought liver pâté, to spread in bagels (optional)
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hot sauce to taste (optional)
Directions
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Combine salad ingredients in a large bowl. Season and set aside.
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In a pan, cook the pork in the sesame oil until it begins to brown. In a measuring cup, mix cornstarch into the broth. Add the other ingredients and pour in the pan. Bring to a boil and simmer for 2 minutes to thicken the sauce. Adjust seasoning to taste. Keep warm while preparing bagels and other bánh mì items.
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Spread liver pâté on one half of toasted bagels. Divide the meat, sauce on each bagel and top with salad or the opposite as you prefer. Serve with hot sauce and fresh cucumbers.
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