Question 1

Can I make this recipe gluten-free?

Accepted Answer

Yes! Look for a gluten-free baguette or substitute with lettuce wraps if you prefer a low-carb option. Also, use tamari or a gluten-free soy sauce in the marinade.

Question 2

Can I substitute rice vinegar with another type of vinegar?

Accepted Answer

If you don’t have rice vinegar, apple cider vinegar or white vinegar can be used. However, rice vinegar gives the pickled vegetables a slightly sweeter, more authentic flavor.

Question 3

What is the purpose of the lemongrass in the marinade?

Accepted Answer

Lemongrass adds a distinctive, aromatic flavor to the meat that’s common in Vietnamese cuisine. If you don’t have lemongrass, you can omit it, though the flavor won’t be as authentic.

Question 4

How do I store leftover ingredients?

Accepted Answer

Store leftover pickled vegetables in a sealed jar in the fridge for up to a week. Any extra meat can be stored in an airtight container for up to 3 days. Baguettes are best stored at room temperature and toasted before use if they become slightly stale.

Question 5

Can I make the spicy mayonnaise milder?

Accepted Answer

Yes, simply reduce or omit the sriracha. If you prefer no spice at all, you can use plain mayonnaise or a mix of mayo with a little lime juice for flavor.

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