Vietnamese Banh Mi Sandwich 



Vietnamese Banh Mi Sandwich 



  • Preparation 15 min
  • Marinating 15 min
  • Makes 4 large sandwiches

Categories

Ingredients

  • Pickled Vegetables

    • 3/4 cup (180 ml) carrots, cut into thin julienne (1 carrot)
    • 3/4 cup (180 ml) daikon (or turnip), cut into thin julienne
    • 2 tablespoons (30 ml) rice vinegar
    • 2 tablespoons (30 ml) mirin
    • 1/2 teaspoon (2.5 ml) sesame oil
    • Salt and pepper
  • Sandwich

    • 2 baguette bread
    • Butter, softened for spreading 

    • 20 thin slices pork roast (about 200 g)
    • 100 g liver pate
    • 1/4 cup (60 ml) mayonnaise
    • 1/2 cup (125 ml) fresh cilantro
    • 2 bird chilies, thinly sliced (optional)

Preparation

  • Pickled Vegetables

  • Sandwich

Note from Ricardo

Variation
The Banh Mi is a culinary heritage of the French colonies in the nineteenth century in Vietnam. It is prepared with local ingredients, but also with liver pate, cold cuts, and baguette which can be prepared with flour of rice. The popularity of Banh mi, originally widespread in Vietnam, now extends to the West and has been prepared in multiple versions. For kids, you can replace the pickled vegetables with julienne carrots or crisp iceberg lettuce. Omit the peppers
 

Personal Note