Bánh Mì
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
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Instructions
1. Lightly sprinkle the julienned carrot and radish with salt. Let rest 5 min, then rinse with cold water.
2. Mix equal parts of water, vinegar with sugar. Bring to a boil, cool, and pour over vegetables.
3. Store this mixture in a container in the refrigerator for at least a day before using.
4. 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.
5. Toast the bread if desired.
6. Spread a layer of desired sauce(s) on each half of the bread.
7. Fill the sandwich with any of the desired fillings listed above.
8. Serve.
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