Smoked duck and coleslaw brioche sandwich

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

Pan Pacific Hanoi’s Sous Chef Tăng Quang Hải

How to make:

• Lightly toast the bread until golden brown and crisp on the exterior while maintaining a tender crumb inside.
• Toss the finely shredded white and purple cabbages thoroughly with the mayonnaise until evenly coated and lightly bound.
• Spread the dressed cabbage mixture evenly across the surface of the toasted brioche slice.
• 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.
• 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