500 g beef brisket (finely sliced)
1 tbsp liquid palm sugar or shaved palm sugar (jaggery)
2 tbsp fish sauce
4 tbsp kreoung paste
4 Vietnamese baguettes
2 tbsp annatto oil
½ carrot (peeled & shredded)
500 g green papaya (peeled & shredded)
2 long red chillies (finely sliced)
125 g sugar
70 ml white vinegar
70 ml fish sauce
Make the pickled vegetables a day ahead. Combine the vinegar, fish sauce, sugar & 250 ml water in a saucepan then bring to boil.
Remove from the heat & allow to cool to room temperature. Transfer the mixture to a container. Add the papaya, chillies & carrot. Mix well, seal & leave to pickle overnight or for 24 hours.
The beef can also be marinated well ahead. Combine the annatto oil, palm sugar, kreoung paste & fish sauce in a mixing bowl with sea salt to taste. Stir until the salt has dissolved.
Add the beef & mix until well coated. Cover & leave to marinate in the refrigerator for up to 24 hours but at least 2 hours.
When you are ready to cook, soak eight bamboo skewers in cold water for about 30 minutes.
Heat a barbecue or chargrill pan to medium. Put the beef onto the skewers & chargrill for about 2–3 minutes on each side.
Slice the baguettes halfway & create a pocket. Fill with some pickled vegetables & two beef skewers.