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Ingredients
1 can Ligo Sriracha sardines
Banh Mi Fish Sauce Dressing
3 tbsp fish sauce
1 tbsp sugar
1 tbsp sesame oil
Pinch of ground black pepper
Lime juice to taste
1 tbsp sugar
1 tbsp sesame oil
Pinch of ground black pepper
Lime juice to taste
Pickled carrot and radish
1/2 c Radish, julienned
1/2 c Carrot, julienned
3 tbsp White Cane Vinegar
2 tbsp Sugar
Pinch of Salt
1/2 c Carrot, julienned
3 tbsp White Cane Vinegar
2 tbsp Sugar
Pinch of Salt
Ligo Sriracha Mayo
1/2 Ligo Sriracha Sardine
Sauce 3 tbsp Mayonnaise
Sauce 3 tbsp Mayonnaise
Cucumber slivers
Chopped Jalapeño pepper
Asian baguette: halved, buttered and toasted
Chopped cilantro and Lime Wedge as garnish
Chopped Jalapeño pepper
Asian baguette: halved, buttered and toasted
Chopped cilantro and Lime Wedge as garnish
Directions:
1.
Set aside half of sardines in can as toppings
2.
Mash remaining half w/ half of the sauce, add in half of Banh Mi fish sauce dressing
3.
Set aside 1/2 sauce for sriracha mayo
Pickled carrot and radish
1. Combine all ingredients and marinade for at least 20 mins or overnight
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