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

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat6g
Saturated Fat2g
Cholesterol70mg
Sodium400mg
Total Carbohydrate27g
Dietary Fiber3g
Sugars5g
Protein30g