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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Saigon Sub Recipe courtesy Guy Fieri Show: Guys Big Bite Episode: Far Out Far East Finger Food Overall User Rating:  |
Not even close...
10/17/2006 at 11:29am
User: Anonymous User Rating:
...to a real Vietnamese sandwich. The flavor and texture were disgusting.
Loved This!
09/05/2006 at 03:39pm
User: Stephanie from Greenville, SC User Rating:
Made this for friends without the roll. Used cucumbers as a side dish. Served with Jasmine Rice- excellent!
Yum-my
08/09/2006 at 04:15pm
User: Michele from Plano, TX User Rating:
Very tasty pork. It was definetely spicy so I didn't feel the need to put more hot sauce on the bread. I also took a cilantro paste and mixed it with mayo instead of the fresh herb so that my picky eater would enjoy better and it worked. I finished by using the leftover pork in burritos the next day.
Versitile Port
08/08/2006 at 05:25pm
User: Bill from Santa Rosa, CA User Rating:
You can use this great tasting pork in the Sub as advertised or in any other application of pulled pork
I loved loved loved this recipe.
08/08/2006 at 09:50am
User: Cynthia from carmel, NY User Rating:
I've eaten this awesome sub for the past three meals in a row and I'm not a huge fan of leftovers. The store was out of pork butt so I used pork loin instead. It was very lean but still incredibly moist and so flavorful. The cucumbers were the perfect complement. I will definately be making this again and am looking forward to seeing what else Guy comes up with!
Great!
08/03/2006 at 09:26pm
User: Sue from Kennewick, WA User Rating:
My husband and I loved this. I doubled the braising liquid and added it all to the meat after shredding (less the fat). We had a hard time not eating all the meat before it was cooled and time to make the sandwiches. This is a keeper. Just a note, it would be helpful if people actually tried the recipe before rating it.
Interesting flavors, but too salty
08/03/2006 at 08:51pm
User: CHRISTINA from Winchester, MA User Rating:
The recipe said to salt and pepper the pork, but I knew that the soy sauce would be plenty of salt so I didn't add any extra salt or pepper. Unfortunately the meat still came out very salty. The flavors were interesting, but the whole thing was a little overwhelming with the saltiness, spiciness and combination of the fat drippings from the meat and the mayo, along with the sweet from the cucumbers. Too much. Everyone gave it a big "Eh.", but decided I probably shouldn't make it again. Oh well, I thought it was interesting.
Looks Yummy...and Sriracha
08/02/2006 at 08:01pm
User: Cindy from Loomis, CA User Rating:
My husband and I are looking forward to trying this recipe. Your otherrecipes were great as I'm sure this one will be. As for the Sriracha hot sauce, my local grocery stores(Northern California)carry it in the Asian food section...usually on the very top or very bottom shelves. It's in a plastic bottle....I put it on a lot of foods!!
Very Good
08/01/2006 at 01:32pm
User: Cori from san juan capistrano, CA User Rating:
Very easy recipe. Loved the flavor but would add a little more water during braising time. I use my neighbors as taste testers and the liked it too and asked for the recipe.
Guy Rocks!
07/31/2006 at 05:23pm
User: Janice from Milford, MA User Rating:
I have all the ingredients to make these wings, can't wait to try them as I can already taste them in my mind. To Karen who lives in WI, go to the website that Eliose suggested & click on the products picture. The bottle has a very distinctive shape & can be found in many supermarkets in the asian or oriental food aisle. Sometimes it is even where you find tabasco sauce, once you know what to look for it's much easier! Guy, I voted for you & I'm even more impressed with you on your show. Best of luck & hope to see lots more episodes!
Sriracha hot sauce, tell me more
07/30/2006 at 06:46pm
User: Karen from Neenah, WI User Rating:
Can't wait to try this, but what is Sriracha hot sauce? I live in Wisconsin,where do I get it?
Source for hot sauce
07/30/2006 at 01:35pm
User: Eloise from Stockton, CA User Rating:
Here's just one online source that describes the Siracha hot sauce: http://www.huyfong.com/no_frames/sriracha.htm
Sriracha hot sauce
07/30/2006 at 12:41pm
User: Anonymous User Rating:
I give this a five because it looked wonderful and I want to make it, but what is that sauce. I'm way north and have never heard of it. What can I use as a substitute?
I'm in Wisconsin, too
07/20/2007 at 11:19am
User: Chris from Milwaukee, WI User Rating:
I think I saw the Sriracha sauce at the Pick and Save in Wauwatosa, WI (on State St). It's the same sauce that's on the tables at the Noodles restaurants.
killer saigon sub!
06/24/2007 at 10:42pm
User: june from encinitas, CA User Rating:
I saw your show this morning and all the recipes sounded really good. So, I tried the saigon sub, but also made some of the coleslaw from the egg roll recipe and added it to the sub. Delicious! A big hit with my husband and son, who are not easy to impress, since I'm always trying great new recipes from the food network. I have to say Guy, next to Tyler Florence, you are my favorite food network chef. Sorry, he was there first!
Sandwich
06/03/2007 at 05:22pm
User: Anonymous User Rating:
I love a traditional Vietnamese Sandwich, but Guy's take on it was just plain disgusting.
Our favorite sandwich ever!
04/07/2007 at 04:34pm
User: B from Newcastle, WA User Rating:
We live in a multi-cultural area with many culinary options. Adjust the salt to your preference, but if the recipe is followed correctly this yields the most authentic tasting sub yet. You may want to hold back a bit on the Sriracha until you know what you like, but it is necessary as is the cilantro. Be sure to use a good bread.
Best Sandwich Ever
03/13/2008 at 03:34pm
User: Anonymous User Rating:
My sons stated this was the best sandwich they ever had, and their friends can not stop talking about how good it was!
tender
02/21/2007 at 08:08pm
User: Anonymous User Rating:
The pork is great alone on a soft bun & is fall apart tender. It has a great tatse & is still tasty the next day.
Loved the braised pork
02/17/2008 at 12:29pm
User: Scot from Franklin, TN User Rating:
I had never braised meat before and was skeptical that it would work. However, I was pleasantly surprised at how tender the meat was and how the fat just melted away. The flavor of the meat was wonderful. I did not make the marinated cucumbers...just the meat and it was great by itself.
Not as hard as I thought
02/05/2008 at 11:56pm
User: deedee from Olalla, WA User Rating:
I tried this tonight for something different. Although it says "intermediate" I thought it was very easy. The flavors were delicious and even my picky fifteen year old loved it!
Yum-my
02/05/2008 at 10:06pm
User: Anne from Elizabeth, PA User Rating:
So good. Braising the meat for such a long time gives it fabulous flavor. And, I think the fresh herbs and marinated cucumbers make the sub!
More Subpar than Saigon
02/03/2008 at 04:21pm
User: JEFF from Los Angeles, CA User Rating:
I am all into globalization of our daily cuisine but please don't bastardize a Vietnamese standard. If you can't get to a Viet deli then try this recipe from Sara. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20571,00.html
Best meat ever
01/16/2007 at 03:29pm
User: Erin from Queen Creek, AZ User Rating:
I made this recipe for my family - and they have deemed this pork as the "best meat ever". I've made it several times since and it gets better every time. Awesome recipe! Also tried the recipe in the oven rather than braising the meat - not quite as good. Definitely braise as Guy - the king of portk - has instructed.
Best sub ever!
01/03/2007 at 12:20pm
User: Diana from Bloomington, MN User Rating:
Better than other asian sandwhiches you can buy! I made the whole episode for my son and his college friends. All they could say was ummmmm as they were chewing. Guy Rocks! Glad he's coming back!