Pickled carrots (make the day before):
2 tablespoons of sugar
6 tablespoons of white vinegar
1 teaspoon of salt
25 cL of hot water
Marinated pork (make the day before):
1 pork filet mignon
1 tablespoon of soy sauce
2 tablespoons of honey
1 tablespoon of sesame oil
1 packet of sweet Chinese sauce for pork
1 tablespoon of cornstarch
Toppings: (based on personal preference)
Baguette or any other type of rustic bread
Your choice of Hoa Nam brand Vietnamese meatloaf (Gio)
The day before, grate or cut the carrots into thin strips and place in white vinegar. Add the sugar and salt, then the hot water. Marinate overnight in the refrigerator.
To make the marinade for the meat, follow the instructions on the packet of pork sauce, then mix in the rest of the ingredients for the marinade. Marinate the pork in the sauce for 12 hours in the refrigerator.
The next day, cook the pork filet mignon for 30-40 minutes in an oven pre-heated to 120°C. Baste the pork regularly with sauce.
During this time, rinse and chop the cilantro. Cut the cucumber in thin strips. Cut the Vietnamese meatloaf in slices.
Take the pork out of the oven and let it rest for 10 minutes, then cut in thin slices.
Cut the baguette or your choice of rustic bread and spread mayonnaise on each side. Layer on the pork, cilantro, cucumber, Vietnamese meatloaf, chili, and well-drained pickled carrots. Sprinkle some Maggi sauce over the top and enjoy!