Bánh Mì
means 'bread' in Vietnamese, and it often refers to a type of Vietnamese sandwich. It may have started as a 'kitchen sink' recipe in Vietnam, where various leftovers would be tossed into a sandwich to finish them up (like a po' boy). is now sought after by many for its unique and delicious flavours. There are many different types of bánh mì sandwiches, ranging from chunked BBQ grilled pork, sliced pork pâté, and shredded grilled chicken, to grilled and smoked fish, sardine, meatball, Chinese-style sausage, and tripe. Choices of bread are also quite varied. It is customary to use a toasted Fren
Source and licence
"Bánh Mì" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:B%C3%A1nh_M%C3%AC, revision 4605959), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:B%C3%A1nh_M%C3%AC&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4605959
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Vietnam. Associated with Vietnam by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 loaf baguette-style bread
- Julienned carrot
- Julienned daikon radish
- Salt
- Water
- Coconut vinegar or white vinegar
- Sugar
- Cilantro (coriander) leaves and stems
- Super-thin jalapeño slices
- Fresh sliced cucumber
- BBQ pork
- BBQ chicken
- Sliced pork pâté
- Sliced pork meatloaf
- Sliced ham
- BBQ beef
- Meatballs
- Sliced Chinese/Thai/Vietnamese-style sausage (waxy kind)
- Sardines
- Tripe
- Smoked salmon
- Grilled or fried whitefish
- Textured vegetable protein (wheat gluten, seitan, sueyu, suegai - vegetarian fish fillets)
- Seasoned tofu
- Sliced turnip
- Sliced green onions
- Sliced, patted dry tomatoes
- Sprigs of mint
- Sprigs of basil
- Shredded cabbage
- Sprout mix
- Lettuce
- Japanese mayonnaise (Kewpie Mayo - squeeze bottle with a baby on front)
- Mayso (mayo and soy sauce)
- Maysocha (mayo, soy sauce, and sriracha chili sauce)
- Maycha (mayo and sriracha)
- Hot Mom (mayo, Lao Gan Ma Chinese hot sauce)
- Any of the above with lime or lemon juice and sugar
- BBQ sauce and mayo
Method
- Lightly sprinkle the julienned carrot and radish with salt. Let rest 5 min, then rinse with cold water.
- Mix equal parts of water, vinegar with sugar. Bring to a boil, cool, and pour over vegetables.
- Store this mixture in a container in the refrigerator for at least a day before using.
- Slice a length of baguette lengthwise. Form a trench in each half by either removing the excess bread or compressing it. These depressions are where you will put the filling.
- Toast the bread if desired.
- Spread a layer of desired sauce(s) on each half of the bread.
- Fill the sandwich with any of the desired fillings listed above.
- Serve.