READY IN: 50mins

INGREDIENTS

  • 3cupsrice wine vinegar
  • 34 cupsugar
  • 12 cupsesame oil
  • 1mediumyellow onion
  • 2carrots
  • 1jalapeno pepper
  • 1English cucumber
  • 12 cupcilantro, roughly chopped
  • 1cupmayonnaise
  • 2ouncessriracha sauce
  • 3ouncesvegetable oil
  • 2 (12 ounce) cans Spam, classic thin sliced(the thinner the better)
  • 3ouncessoy sauce
  • 8ouncessweet chili sauce (Mae Ploy or homemade Thai Sweet Chili Sauce)
  • 6 vietnamese french-style buns
  • NUTRITION INFO

    Serving Size: 1 (319) g

    Servings Per Recipe:6

    Calories: 882.5

    Calories from Fat 583 g 66 %

    Total Fat 64.9 g 99 %

    Saturated Fat 16 g 79 %

    Cholesterol 78.4 mg 26 %

    Sodium 2547.8 mg 106 %

    Total Carbohydrate56.1 g 18 %

    Dietary Fiber 2.2 g 9 %

    Sugars 30.6 g 122 %

    Protein 21.2 g 42 %

    DIRECTIONS

  • Using a medium mixing bowl, whisk together the rice vinegar, sesame oil and sugar until fully dissolved.
  • Julienne the onion, carrot, cucumber and jalapeno; add to the mixing bowl.
  • Refrigerate for 25 minutes, stirring twice.
  • After 25 minutes, strain the liquid from the vegetables and add the cilantro.
  • In the meantime, mix together the mayonnaise and Sriracha in a small bowl; set aside.
  • In a large non-stick skillet over medium-high heat, add vegetable oil and SPAM Classic. Fry until crispy and then remove from the pan.
  • Strain the fat from the pan.
  • Deglaze the same pan with the soy sauce, then add the sweet chili sauce. Immediately remove the pan from heat and stir until the sauce is sticky, about 1 minute. Add back into the pan the seared spam slices and flip to coat.
  • Slice the French bun and slather Sriracha mayo on top and bottom.
  • Stuff with the sticky SPAM Classic and pickled vegetables.
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