Banh Mi Sandwiches
Banh mi are an example of the legacy left by the French on Vietnamese cuisine: crusty French rolls stuffed with pickled Asian vegetables. This is a great way to use up leftover roasted pork, but you could use any filling you like such as chicken, shrimp, tofu, or even fried eggs.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 1 carrot, peeled and cut into matchsticks
- ⅓ large daikon radish, peeled and cut into matchsticks
- 1 tsp. salt mixed with 2 tsp. sugar
- ⅓ cup sugar
- 1 cup white vinegar
- ½ cup warm water
- 4 crusty French rolls (or 1–2 baguettes sliced into 4 sandwich-length segments)
- Mayonnaise, to taste
- Soy sauce or Maggi seasoning
- 2 cups roasted pork, thinly sliced
- 5 cilantro sprigs, roughly chopped
- 1 green onion, thinly sliced
- Make quick pickled carrot and daikon radish. Toss carrot and radish with salt-sugar mixture. Let sit for 10 minutes, until they are softened. Rinse vegetables off under cold water. Pat dry and place vegetables in non-reactive bowl.
- Combine sugar, vinegar, and water. Pour brine over vegetables and put in refrigerator for 1 hour.
- Take French rolls and slather insides with mayonnaise. Add a few drops of soy sauce or Maggi.
- Stuff each sandwich with all of the fillings: pork, pickled carrot and daikon (shaking off excess brine), cilantro, and green onion.