A sophisticated elevation of a classic open-faced sandwich by Pan Pacific Hanoi’s Sous Chef Tăng Quang Hải, featuring toasted artisanal brioche layered with a crisp tri-colour slaw, fragrant smoked duck breast and vibrant botanical garnishes.

 

Ingredients:

• 1 slice of brioche bread
• 60g smoked duck breast
• 20g white cabbage, finely shredded
• 20g purple cabbage, finely shredded
• 10g mayonnaise
• 5g baby tomatoes, halved
• 10g frisée salad
• Edible viola flowers

 

How to make:

1. Lightly toast the bread until golden brown and crisp on the exterior while maintaining a tender crumb inside.
2. Toss the finely shredded white and purple cabbages thoroughly with the mayonnaise until evenly coated and lightly bound.
3. Spread the dressed cabbage mixture evenly across the surface of the toasted brioche slice.
4. Gently warm or sear the smoked duck breast to release its natural aromatics, slice it thinly, and arrange the slices neatly over the cabbage slaw.
5. Garnish the top with fresh frisée salad, halved baby tomatoes and vibrant edible viola flowers for color and delicate texture.

 

 

Pan Pacific Hanoi
1 Thanh Niên Rd, Ba Đình Ward, Hà Nội
Tel: 024 3823 8888