Bánh Mì
A Vietnamese-inspired sandwich built on a customizable platform of crispy bread with pickled vegetables, fresh herbs, and your choice of protein. Swap proteins, proteins, vegetables, and condiments to create endless variations.
Ingredients
Method
If making pickled vegetables from scratch, julienne daikon and carrot, then toss with equal parts rice vinegar and sugar plus a pinch of salt. Let sit 10 minutes to soften.
Slice cucumber lengthwise into thin spears or batons. Pick cilantro and mint leaves. Slice jalapeños. Have all ingredients ready in separate small piles.
If using pork shoulder, chicken, or turkey, slice or shred thinly and pan-fry with a touch of oil until warmed through, about 5–8 minutes. Season lightly with salt and pepper. If using tofu or tempeh, pan-fry until golden and crispy. Set aside.
Halve bread lengthwise. Lightly toast cut sides in a hot skillet or toaster until golden and crispy, 2–3 minutes.
Spread mayonnaise (or garlic aioli) on both halves of the toasted bread.
Layer cooked protein on the bottom half. Top with pickled daikon-carrot, fresh cucumber, jalapeño slices, cilantro, and mint.
Drizzle soy sauce, fish sauce, or hoisin over the vegetables. Add a squeeze of lime juice and a dash of sriracha if desired.
Sprinkle crushed peanuts or sesame seeds over filling. Close sandwich gently and cut in half. Serve immediately with a napkin.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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