This popular Vietnamese sandwich is a complex blend of common French ingredients (baguettes, mayonnaise, and sometimes pâté) and Asian ones (chiles, cilantro, soy sauce). If you have all the ingredients on hand, they’re a snap to assemble.
| ||1 || large carrot, peeled |
| ||1 || large daikon radish (about 6 inches long and 2 inches in diameter), peeled |
| ||¼ || cup rice vinegar |
| ||2 || tsp. sugar |
| ||½ || tsp. salt |
| ||1 || long, soft baguette, cut into 4 equal portions, or 4 small baguettes |
| ||~ || Mayonnaise |
| ||~ || Soy sauce |
| ||~ || Fish sauce (nuoc mam or nam pla) (optional) |
| ||~ || Liverwurst spread or soft chicken pâté (optional) |
| ||1 || lb. roasted, grilled, or barbecued meat (beef, pork, or chicken) or tofu, or Spicy Asian Meatballs |
| ||2 || jalapeño chiles, sliced into thin rings (optional) |
| ||~ || Sliced scallions for garnish (optional) |
| ||12 || sprigs fresh cilantro |
- Slice the carrot and daikon into 2-inch-long matchsticks. (Do this by hand or, more messily, in a food processor with the medium-size shredding disk.) Place the vegetables in a bowl with the rice vinegar, sugar, and salt. Marinate for at least 15 minutes, then drain. (Reserve the brine for storing leftover carrots and daikon.)
- Slice the baguettes sideways and warm them in the oven. When warm, spread one baguette half with mayonnaise and the other with sprinkled soy sauce and the optional fish sauce; repeat until all the halves are prepped. If using the liverwurst or pâté, spread it on the soy-sauced halves.
- Layer the sandwich halves with the cooked meat or tofu, the carrot-daikon pickle, the optional jalapeño rings and scallions, and the cilantro sprigs. Close the sandwiches and serve immediately.
If you have a wide variety of ingredients available, lay everything out like a Southeast Asian version of the burrito bar and let diners make their own sandwiches.
Read more about banh mi sandwiches.