Bánh mì sandwiches are delicious. I"ll never forget my first real bánh mì. I remember thinking to myself, this isn"t just one of the best sandwiches I"ve ever had to eat, but one of the best things, period. Not only vị we get amazing contrasts in flavor & texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun khổng lồ eat.
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¼ cup julienned (2-inch matchsticks) daikon radish
¼ cup julienned (2-inch matchsticks) carrots
1 tablespoon seasoned rice vinegar
¼ cup mayonnaise
1 teaspoon hoisin sauce, or to taste
1 teaspoon sriracha hot sauce, or more khổng lồ taste
1 crusty French sandwich roll
4 ounces cooked pork roast, thinly sliced
2 ounces smooth pate, thinly sliced
6 thin spears English cucumber, diced
6 thin slices jalapeno pepper, or more khổng lồ taste
¼ cup cilantro leaves
Toss radish & carrot with seasoned rice vinegar in a bowl until well coated. Let sit until veggies become slightly limp, 15 to đôi mươi minutes. Drain and set aside or refrigerate.
Split French roll just enough so you can xuất hiện it lượt thích a book. Pull out some of the bread from the đứng đầu half to lớn better accommodate the filling if desired.
Spread the interior surfaces of roll liberally with mayonnaise mixture. Transfer roll, cut-side up, khổng lồ the prepared baking sheet.
Place sliced pork, paté, pickled radish & carrot, cucumber, jalapeño, và cilantro leaves in warm roll. Cut in half to lớn serve.
Tips
For the pickled carrots & daikon, showroom a pinch of salt và pepper if using regular vinegar instead of seasoned rice vinegar.
| % Daily Value * | |
| Total Fat76g | 97% |
| Saturated Fat17g | 85% |
| Cholesterol188mg | 63% |
| Sodium1994mg | 87% |
| Total Carbohydrate91g | 33% |
| Dietary Fiber7g | 24% |
| Total Sugars10g | |
| Protein54g | |
| Vitamin C27mg | 134% |
| Calcium139mg | 11% |
| Iron10mg | 57% |
| Potassium995mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to lớn enhance site navigation, analyze site usage, và assist in our marketing efforts. This Bánh Mì (Vietnamese Sandwich) Recipe has the most vibrant combination of flavors, textures, colors, và ingredients – & they’re super easy lớn make at home! Loaded with tender marinated pork, pickled vegetables, mayonnaise, & fresh herbs on a French baguette, enjoy banh mày as an on-the-go lunch or dinner.
While Vietnamese Pho may be my number one pick for cold weather & comfort, the bánh mỳ (pronounced ban mee) is my go-to for all those in-between times. One of my all-time favorite sandwiches, the combination of ingredients may seem odd, but together they work so well.
So, if you’re new lớn Vietnamese food & you love a good sandwich, this bánh mì is a fantastic place to start!
What is Bánh Mì?
In Vietnamese, the word bánh mì translates to lớn the word “bread.” Taken alone, it can mean any bread, but in culinary contexts, it typically refers lớn the Vietnamese baguette & the sandwich that’s made from it.
The banh mi sandwich is a quality fusion of Vietnamese và French ingredients. The bread used is a French baguette, typically lighter, with a thinner crust than those found in Western countries. The fillings vary, but they commonly include some khung of protein, such as grilled pork, chicken, pâté, cold cuts, or tofu.
The sandwich is usually garnished with fresh cilantro, cucumber slices, pickled carrots, daikon radish, and sometimes jalapeño peppers. A common condiment is mayonnaise, often seasoned with Maggi seasoning sauce. The result is a sandwich that’s crunchy, fresh, savory, spicy, and a little sweet, all at the same time.
What is in a bánh mì Sandwich?
A traditional banh mi sandwich usually includes the following components:Bread: A Vietnamese-style French baguette, which is typically light and airy on the inside with a thin, crispy crust.Protein: This can be a wide variety of options, including grilled pork, chicken, Vietnamese sausage (chả lụa), tofu, smashed pork meatballs, cold cuts, or even a combination of different kinds of porkPâté: The pâté adds a rich, savory element to lớn the sandwich that contrasts with the tangy pickled vegetables & the fresh herbs.Pickled Veggies: Commonly, this includes thinly sliced carrots & daikon radishes that have been quickly pickled in a mixture of vinegar, sugar, and salt.Fresh Herbs & Vegetables: Typically, fresh cilantro (coriander leaves) & slices of cucumber are used. Some variations might also include fresh mint or other herbs.Xem thêm: Gợi Ý 7 Kiểu Máy Làm Bánh Waffle Của Đức, Máy Làm Bánh Waffle Của Đức
Spicy Elements (optional): Sliced fresh chili peppers (like jalapeños) or a spicy chili sauce (like Sriracha) might be included for heat.Condiments: Mayonnaise, often seasoned with Maggi seasoning sauce, is commonly spread on the baguette. Sometimes, soy sauce or fish sauce-based seasoning might be used as well.What pâté is in banh mi?
The pâté used in a traditional banh mi is often a liver-based pâté, similar lớn French-style pâté de foie. This is a smooth, rich spread made from finely ground or pureed liver, typically from chicken, duck, or pork. It often includes additional flavorings such as onions, garlic, và various spices or herbs.
The use of pâté in banh ngươi sandwiches is a direct influence from French cuisine. During the period of French colonial rule in Vietnam, many elements of French culinary tradition were integrated into local Vietnamese cuisine, và the use of baguettes và pâté in Vietnamese banh mày is one of the most prominent examples of this fusion.
Vegetarian alternative: Mushroom-based vegetarian pâtés can be used for a vegetarian or vegan version of a banh ngươi sandwich.
How to Make Bánh Mì
1. Preheat the oven khổng lồ 375 degrees Fahrenheit and line a large baking sheet with aluminum foil.2. Combine the marinade: In a small bowl, phối the soy sauce, hoisin sauce, mirin, honey, fish sauce, & Chinese five spice until combined.
3. Marinate the pork: Transfer the pork & the prepared marinade to lớn a large ziplock bag. Remove as much air as possible and seal tightly. Marinate for at least 2 hours or up to lớn 24 hours, rotating the bag halfway through for even marination.
4. Begin cooking the pork: Remove the pork from the marinade & place it on the prepared baking sheet. Transfer the pork to the oven & cook for 10 minutes.
5. Simmer the leftover marinade: Transfer the leftover marinade khổng lồ a small saucepan. Bring to a simmer over low heat, cook for 3-5 minutes. Set aside.
6. Baste the pork & continue to lớn cook: Remove the pork from the oven & brush with the simmering marinade from the saucepan. Return the pork to the oven khổng lồ cook for an additional 5 minutes. Remove again, baste, turn it over, và bake for another 5 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
7. Rest and slice: Remove the pork from the oven and let it rest for 10 minutes before thinly slicing it against the grain.
9. Toast the baguettes: Bake the baguettes at 350 degrees Fahrenheit on a baking sheet for 5-10 minutes or until the outside is hard when you knock it, then cut each baguette in half & remove some of the soft bread filling.
10. Assemble the sandwiches: Spread a layer of mayonnaise on one side of the baguette và drizzle some jugo Maggi on the other side, then layer the pate over the mayonnaise và spread another layer of mayonnaise over the jugo Maggi side.Arrange enough pork slices to lớn cover the baguette, then vị trí cao nhất with the pickled vegetables, cucumber, cilantro, và sliced peppers. Slice in half & serve.
How to Store Leftover Banh Mi
Deconstructed banh mày sandwiches can be stored for up khổng lồ three days. Here are a few tips:Bread: Keep the bread separately at room temperature in a paper bag to maintain its crispness.Fillings: Store the different fillings separately in airtight containers in the refrigerator. This includes proteins lượt thích meats and tofu, as well as pickled vegetables và sauces.Fresh vegetables và herbs: Store fresh items like cucumber slices and cilantro separately as well. You might want to lớn store these in a container lined with a paper towel to lớn absorb excess moisture và keep them crisp.When you’re ready to eat the sandwich, you can reassemble it. I like to warm the protein filling before adding it to the sandwich.
