Banh Mi Sandwich Recipe
Experience the bold and vibrant flavors of Vietnam with this Banh Mi sandwich recipe. Perfectly seasoned meat, crisp pickled veggies, and fresh herbs come together in this delightful sandwich!
Equipment
- Mixing bowls
- Small saucepan
- Sharp knife
- Cutting board
- Baking tray or grill pan
- Whisk
Ingredients
- For the Pickled Vegetables:
- 1 cup julienned carrots
- 1 cup julienned daikon radish or substitute cucumber
- 1/2 cup rice vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- For the Protein:
- 1 pound pork chicken, or tofu (thinly sliced or marinated)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce optional
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- For the Sandwich:
- 4 small baguettes or French rolls
- 1/2 cup mayonnaise
- 1 –2 tablespoons sriracha to taste
- 1/4 cup fresh cilantro
- Sliced jalapeños optional
- Thinly sliced cucumber
Instructions
- Make the Pickled Vegetables:
- In a small saucepan, heat the rice vinegar, water, sugar, and salt until the sugar dissolves. Pour the mixture over the carrots and daikon in a bowl. Let sit for at least 30 minutes or refrigerate for up to 24 hours.
- Prepare the Protein:
- In a mixing bowl, combine soy sauce, fish sauce, sesame oil, sugar, garlic, and ginger. Add the pork, chicken, or tofu, coating evenly. Let marinate for 20–30 minutes.
- Cook the Protein:
- Heat a grill pan or skillet over medium heat. Cook the marinated protein until fully cooked and slightly caramelized, about 3–5 minutes per side.
- Prepare the Baguettes:
- Slice the baguettes lengthwise, leaving them hinged. Lightly toast them in the oven or on a grill until warm and crispy.
- Assemble the Sandwiches:
- Spread mayonnaise mixed with sriracha on the inside of each baguette. Layer with cooked protein, pickled vegetables, fresh cilantro, cucumber slices, and jalapeños if desired.
- Serve:
- Serve immediately and enjoy the explosion of flavors and textures!