Mini Banh My, Pickle Vegetable, Confit Duck, Mayo

Recipe By: Chef Ha Nguyen

1
1. Place a medium pot over medium heat and add the sugar, chilli, garlic, white vinegar, and water. Bring to a boil, stirring until the sugar is dissolved. Add the carrots, and bring back to a simmer. Allow to simmer until the carrots are al dente, about 5 minutes. Remove from heat and set aside to cool.
2

Slice the bread rolls in half but keep them intact at the back. Place some of the pickled carrots onto the bottom of the bun. Top the carrots with some of the shredded duck. Spoon some of the mayo and coriander leaves over top.