Jaco’s Bayfront Bar & Grille
Mark Williams


½ Cuba roll, toasted and torn
3 oz. chopped romaine
2 oz. cilantro garlic vinaigrette
½ oz. torn fresh cilantro
5 oz. sesame beef, pork or chicken
1 oz. marinated julienne carrot
1 oz. pickled red onion, half moons
5 thin sliced fresh jalapeno
1 oz. julienne cucumber, peeled and seeded and tossed in a splash of lime juice and fish sauce

Toast the roll. Tear bread, set aside. Place dressing in the bottom of a mixing bowl with bread, cilantro and romaine lettuce. Toss salad and place in the center of a rim-deep bowl. Add fresh jalapenos. Add pickled carrot, pickled red onion and jalapeno slices. Add marinated cucumber. Add cooked protein and fan at 6 o’clock.

Bahn Mi Carrots:
4 carrots
2 Tbsp. fish sauce
2 Tbsp. rice vinegar
Cut carrots in half. Cut each half into 2” long sections. Us mandolin to julienne all carrots. Toss carrots in fish sauce and vinegar. Store in a plastic container and store at 41 degrees or lower.

Bahn Mi Onions:
4 red onion, peeled and sliced into ½ moons
½ cup fish sauce
1 cup rice vinegar
Heat pickling liquid (fish sauce and vinegar) and once boiling, turn off heat and add onions. Transfer to a plastic container and allow to cool uncovered at room temperature. Store in a plastic container and store at 41 degrees or lower.