Vietnamese Bánh Mì
Print recipe
| Serves | 1 |
| Prep time | 10 minutes |
| Allergy | Wheat |
| Meal type | Bread, Lunch, Snack |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Barbecue, Casual Party |
| Region | Vietnamese |
| By author | Karen Burns-Booth |
My recipe for a classic Vietnamese Bánh Mì sandwich is based on the most popular variant of this snack, Bánh mì xá xíu, (BBQ or smoked pork) and uses some extra fusion ingredients, namely Korean Kimchi in place of the usual Do Chua pickled carrots and daikon radishes. If you want to use the more traditional Do Chua, I have also added the recipe for these pickles. Bánh mì chay, the vegetarian version is made with tofu or seitan, and is usually found at Buddhist temples during special religious events, but uncommon on the streets.
Ingredients
- 1 small baguette or half a large baguette (about 6)
- mayonnaise
- Maggi seasoning
- cucumber (sliced thinly)
- pickled Jalapenos (drained and sliced)
- 2 to 3 slices of smoked pork loin (or sliced Char Sui pork)
- 1 to 2 tablespoons Kimchi (or more traditionally Do Chua pickled carrots and Daikon radishes)
- fresh coriander (cilantro)
Note
My recipe for a classic Vietnamese Bánh Mì sandwich is based on the most popular variant of this snack, Bánh mì xá xíu, (BBQ or smoked pork) and uses some extra fusion ingredients, namely Korean Kimchi in place of the usual Do Chua pickled carrots and daikon radishes. If you want to use the more traditional Do Chua, I have also added the recipe for these pickles. Bánh mì chay, the vegetarian version is made with tofu or seitan, and is usually found at Buddhist temples during special religious events, but uncommon on the streets.
Directions
| Step 1 | Cut the baguette in half through the middle, keeping the bread halves attached. |
| Step 2 | Spread the mayonnaise on the bottom half and the Maggi seasoning on the top half. |
| Step 3 | Start layering the sandwich with the sliced cucumber on the bottom, then the jalapeno peppers, the sliced pork, the Kimchi or Do Chua (pickled carrots and daikon) finishing with the fresh coriander leaves. Serve wrapped in brown paper tied with string with extra Kimchi or Do Chua on the side, as well as some Sriracha or Kecap Manis, a sweet, syrupy type of soy sauce, originating from Indonesia. |
| Step 4 | Options: Some recipes add pork pate to the sandwich, just spread it on the top or bottom half of the baguette. Cold sliced chicken or turkey can be used in place of the pork. |
| Step 5 | Quick pickled Do Chua: 225g julienne carrots 225g julienne daikon radishes 300mls water with 3 tablespoons sugar and 1 tablespoon salt dissolved in it 150mls rice wine vinegar Place the carrot and daikon radishes in a large 1.5 litre kilner jar. Pour over the sugar/salt water and the rice wine vinegar and seal the jar. Leave the jar in the fridge or a cool place for 2 to 3 days before using. The pickles will last for up to 3 weeks this way. |
| Step 6 | Vegetarian option: Bánh mì chay (vegetarian sandwich) – made with tofu or seitan; in Vietnam, usually made at Buddhist temples during special religious events, but uncommon on the streets |
