Vietnamese Sandwiches

1. With chef's knife, mash garlic and salt into a paste.

2. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.

3. Add carrots, onions and chilies.

4. Toss to coat, set aside.

5. Slice baguette into 4 equal lengths.

6. Split each piece horizontally.

7. Spread cut sides with mayonnaise.

8. Arrange the meat on the 4 bottom halves.

9. Sprinkle with lime juice and 5-spice powder.

10. Top with the carrot salad and a shower of cilantro leaves.

11. Cover with bread tops.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	39.7421 g
Protein	72.6112 g
Carbohydrates	18.2622 g
Energy	733.3534 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3408 g
Water	374.7137 g
Aspartic acid	6.5262 g
Calcium, Ca	84.2676 mg
Lutein + zeaxanthin	241.0533 g
Fiber, total dietary	3.0462 g
Fatty acids, total saturated 22:0	0.0138 g
Carotene, beta	5628.0208 g
Niacin	34.5311 mg
Vitamin A, RAE	644.9092 g
Arginine	4.5201 g
Riboflavin	0.3593 mg
Tocopherol, beta	0.0064 mg
Fatty acids, total polyunsaturated 15:0	0.001 g
Fatty acids, total saturated 20:1	0.3652 g
Glutamic acid	10.8705 g
Stigmasterol	0.24 mg
Sodium, Na	425.2464 mg
Fatty acids, total saturated 16:1 undifferentiated	1.7956 g
Total lipid (fat)	39.7421 g
Manganese, Mn	0.312 mg
Fructose	1.1323 g
Proline	3.294 g
Fatty acids, total saturated 16:0	7.5545 g
Sucrose	7.4609 g
Choline, total	241.4473 mg
Sugars, total	10.2128 g
Serine	2.5368 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	1.9992 g
Fatty acids, total saturated 20:4 undifferentiated	0.1701 g
Vitamin B-6	2.0103 mg
Selenium, Se	57.7761 g
Ash	4.8708 g
Vitamin D	54.4311 IU
Fatty acids, total saturated 18:1 undifferentiated	16.6126 g
Pantothenic acid	3.0692 mg
Phenylalanine	2.8355 g
Beta-sitosterol	0.16 mg
Copper, Cu	0.2176 mg
Betaine	30.2766 mg
Thiamin	0.2978 mg
Retinol	82.6467 g
Methionine	1.9318 g
Iron, Fe	3.0446 mg
Carbohydrate, by difference	18.2622 g
Phosphorus, P	643.3989 mg
Folate, total	42.4636 g
Tocopherol, gamma	0.2041 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.034 g
Lycopene	0.64 g
Alanine	4.1292 g
Cholesterol	224.3246 mg
Valine	3.5358 g
Fatty acids, total saturated 18:2 undifferentiated	6.7501 g
Glycine	4.2287 g
Carotene, alpha	2228.16 g
Glucose (dextrose)	1.5191 g
Fatty acids, total saturated 14:0	0.2775 g
Zinc, Zn	3.0682 mg
Isoleucine	3.6799 g
Fatty acids, total saturated 12:0	0.034 g
Fatty acids, total polyunsaturated	7.5672 g
Leucine	5.3088 g
Tocotrienol, alpha	0.0353 mg
Vitamin A, IU	11536.9408 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.034 g
Folate, DFE	42.4636 g
Tryptophan	0.8238 g
Vitamin C, total ascorbic acid	15.3562 mg
Phytosterols	8.4 mg
Fatty acids, total saturated 20:0	0.013 g
Starch	0.9152 g
Tyrosine	2.3646 g
Vitamin B-12	1.1807 g
Vitamin K (phylloquinone)	44.3431 g
Fatty acids, total saturated	10.1743 g
Histidine	2.163 g
Fatty acids, total monounsaturated	18.9432 g
Threonine	3.0947 g
Folate, food	42.4636 g
Fatty acids, total polyunsaturated 17:0	0.004 g
Vitamin D (D2 + D3)	1.3608 g
Fatty acids, total polyunsaturated 24:0	0.0048 g
Cryptoxanthin, beta	16.76 g
Vitamin E (alpha-tocopherol)	2.0253 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.068 g
Fatty acids, total trans	0.3572 g
Magnesium, Mg	102.594 mg
Lysine	5.9644 g
Potassium, K	1110.0352 mg
Cystine	0.9896 g
Fluoride, F	2.6347 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	0.5 teaspoon	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Baguette	1	0	0	0
Five spice powder	0.5 teaspoon	0	0	0
Chicken breast	0.75 lb	585.1349	0	31.468
Carrot	0.5 cup	26.24	6.1312	0.1536
Mayonnaise	4 teaspoons	72.2	0	8
cilantro	0.5 cup	1.84	0.2936	0.0416
lime juice	1 tablespoon	3.7812	1.2735	0.0106
rice wine vinegar	0.25 cup	0	0	0
white onion	0.33 cup	21.3333	4.9813	0.0533
jalapeno chile	2 tablespoons	0	0	0