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California Avocado Saigon Subs

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California Avocado Saigon Subs


Recipe courtesy of Chef Dave Wooley, CD Culinary Approach


Serves: 24

24 half-baguettes (6" long)
24 Tbsp. chicken liver paté (recipe follows)
6 lbs. pulled pork (recipe follows)
96 slices Fresh California Avocado*
1 cup avocado-sriracha mayonnaise (recipe follows)
2 English cucumbers, thinly cut on the bias
6 cups marinated carrot and daikon (recipe follows)
96 leaves fresh cilantro
96 leaves fresh mint
28 leaves fresh basil


Chicken Liver Paté
(Yield: Approximately 1-1/2 lbs.)
1 Tbsp. vegetable oil
7 oz. Onion, finely chopped
1/4 oz. garlic, minced (about 2 cloves)
1 1/4 lbs. chicken livers, trimmed of fat and sinew
1 tsp. salt
1/2 tsp. ground black pepper
3 Tbsp. mayonnaise


Pulled Pork
(Yield: Approximately 6 lbs.)
2 large onions, cut into 1/2" slices
1 6 or 7 lb. pork shoulder (Boston butt, bone-in will work)
2 garlic cloves
1 tsp. coarse black pepper
1 tsp. salt
1 tsp. kosher salt
12 oz. chicken stock (or enough to cover roast)


Avocado-Sriracha Mayonnaise
(Yield: Approximately 1-1/2 lbs.)
2 Fresh California Avocados*, peeled, pitted and quartered
8 oz. mayonnaise
1 Tbsp. lime juice
2 Tbsp. sriracha pepper sauce
As needed Salt and pepper
As needed water


Marinated Carrot and Daikon
(Yield: Approximately 6 lbs.)
1 recipe Nuoc Cham (recipe follows)
10 oz. carrots, shredded large
15 oz. daikon radish, shredded large
6 oz. red onion, fine julienne
1 tsp. salt
1/2 tsp. ground black pepper
3 Tbsp. mayonnaise


Nuoc Cham
(Yield: Approximately 4-1/2 cups)
1/2 oz. sriracha
2 oz. sweet chili Thai chile sauce
2 Tbsp. fish sauce
1 oz. lime juice
3 Tbsp. carrot, finely minced
1 tsp. garlic, finely minced
9 oz. water

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. To assemble each sandwich: slice each baguette horizontally into two pieces.
  2. Spread chicken liver paté on the bottom half; spread the top half with avocado-sriracha mayonnaise.
  3. Layer each bottom half with slices of cucumber, 4 oz. of pulled pork, 2 oz. of carrot and daikon mix, 4 slices of California Avocado, and 4 sprigs fresh cilantro, 4 mint leaves and 2 basil leaves, torn into pieces.
  4. Place top on filling and secure with a bamboo pick on each end. Cut in half (between the picks) and serve.

Chicken Liver Paté Instructions

  1. Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic, and cook until softened and caramelized, about 8 minutes.
  2. Add chicken livers, salt and pepper. Cook until the chicken livers are cooked through, but the interiors are pink, about 7-9 minutes. Remove chicken livers from the heat and cool to room temperature.
  3. In a food processor, combine chicken livers with mayonnaise and purée until smooth. Add salt as needed. Transfer to a bowl, cover and chill until ready to use.

Pulled Pork Instructions

  1. Place onions in a lightly greased 6-8 quart roasting pan. Rub roast with salt and coarse black pepper. Place the roast on the cut onions.
  2. Pour stock over the roast. Cover and cook at 250°F for 6-8 hours, or until the meat shreds easily with a fork.
  3. Transfer the roast to a cutting board or large bowl and, working with two forks, shred the meat, removing large pieces of fat. Remove onions with a slotted spoon, mince, and add back to shredded pork. Moisten as needed with cooking liquid.

Avocado-Sriracha Mayonnaise Instructions

  1. Purée ingredients together in a blender, scraping down the sides. Season with salt and pepper, and thin with water if necessary.

Marinated Carrot and Daikon Instructions

  1. Place shredded carrots and daikon in a mixing bowl. Pour on Nouc Cham and mix well.
  2. Cover tightly and refrigerate for at least 4-8 hours, stirring occasionally. Drain before using.

Nuoc Cham Instructions

  1. Mix all ingredients together and let sit for at least two hours.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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