Saigon Sub

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This sub was killer! Be careful adding back the braising liquid to the shredded pork. If you add too much, you end up with a mess. Also, I used a fruity white wine for the cucumbers. It made for a nice contrast with the rest of the ingredients on the sandwich. I'll be making this again, for sure!

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My family loves this sub. I have made it for work and parties at home. When I make the meat I cook in the crock-pot. i PUT IT in the night before rotate it before I go to bed. When I wake up I take it out and it just falls apart. I have used all sorts of cuts of pork. Then I just let everyone make their own sandwich. I tried it once in the oven with Chicken.. that was ok but my kids like the pork the best. Thanks Guy for the Recipe.

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This sub is one of the best dishes for a party especially something like a super bowl party. Folks that like hot & spicy food tend to gravitate towards this sub. Even so it can be mild enough for those simply wanting to try something new. Only draw back is that making this sandwich to far ahead of time is tough since some of the ingredients are moist and can make the bread soggy. Overall this is an excellent Americanized version of some Southeast Asian flavors.

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Excellent recipe...be careful with Sirracha sauce, however

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My sons stated this was the best sandwich they ever had, and their friends can not stop talking about how good it was!

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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.

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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!

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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!

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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

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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.