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on FoodByNation · media by Agent Bond in SecondMem's studios

Vietnam

Bánh Mì

Serves 1

means 'bread' in Vietnamese, and it often refers to a type of Vietnamese sandwich. It may have started as a 'kitchen sink' recipe in Vietnam, where various leftovers would be tossed into a sandwich to finish them up (like a po' boy). is now sought after by many for its unique and delicious flavours. There are many different types of bánh mì sandwiches, ranging from chunked BBQ grilled pork, sliced pork pâté, and shredded grilled chicken, to grilled and smoked fish, sardine, meatball, Chinese-style sausage, and tripe. Choices of bread are also quite varied. It is customary to use a toasted Fren

Allergens named in the ingredients: Gluten, Eggs, Fish, Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 loaf baguette-style bread
  • Julienned carrot
  • Julienned daikon radish
  • Salt
  • Water
  • Coconut vinegar or white vinegar
  • Sugar
  • Cilantro (coriander) leaves and stems
  • Super-thin jalapeño slices
  • Fresh sliced cucumber
  • BBQ pork
  • BBQ chicken
  • Sliced pork pâté
  • Sliced pork meatloaf
  • Sliced ham
  • BBQ beef
  • Meatballs
  • Sliced Chinese/Thai/Vietnamese-style sausage (waxy kind)
  • Sardines
  • Tripe
  • Smoked salmon
  • Grilled or fried whitefish
  • Textured vegetable protein (wheat gluten, seitan, sueyu, suegai - vegetarian fish fillets)
  • Seasoned tofu
  • Sliced turnip
  • Sliced green onions
  • Sliced, patted dry tomatoes
  • Sprigs of mint
  • Sprigs of basil
  • Shredded cabbage
  • Sprout mix
  • Lettuce
  • Japanese mayonnaise (Kewpie Mayo - squeeze bottle with a baby on front)
  • Mayso (mayo and soy sauce)
  • Maysocha (mayo, soy sauce, and sriracha chili sauce)
  • Maycha (mayo and sriracha)
  • Hot Mom (mayo, Lao Gan Ma Chinese hot sauce)
  • Any of the above with lime or lemon juice and sugar
  • BBQ sauce and mayo

Method

  1. Lightly sprinkle the julienned carrot and radish with salt. Let rest 5 min, then rinse with cold water.
  2. Mix equal parts of water, vinegar with sugar. Bring to a boil, cool, and pour over vegetables.
  3. Store this mixture in a container in the refrigerator for at least a day before using.
  4. Slice a length of baguette lengthwise. Form a trench in each half by either removing the excess bread or compressing it. These depressions are where you will put the filling.
  5. Toast the bread if desired.
  6. Spread a layer of desired sauce(s) on each half of the bread.
  7. Fill the sandwich with any of the desired fillings listed above.
  8. Serve.