Craving an authentic Banh Mi experience? Get ready to build the Vietnamese sandwich of your dreams!
We'll unlock the secrets to tangy pickled carrots, explore a world of flavorful fillings, and even reveal a few insider tips to elevate your creation from simple sandwich to culinary masterpiece.
Pickled Carrots
To get started, pickling carrots isn't as hard as it sounds—trust me! I usually just peel four medium carrots and cut them into cute little batons, about 2-3mm thick. It's like preparing tiny veggie soldiers—ready for action!
Next, I grab a bowl and dissolve 4 teaspoons of salt and ½ cup (100g) of sugar in 1 ½ cups (375ml) of hot water. I mean, who doesn't love a sweet and salty spa treatment? Once dissolved, I stir in ¾ cup (185ml) of rice wine vinegar. If you do not have that, apple cider vinegar's fine. Like stir-frying ingredients for chow mein, pickled vegetables can be surprisingly quick to prepare.
Then, I toss in those carrot batons and let them soak for at least an hour. They'll become tangy, a bit floppy, but still have a soft—oh-so-satisfying—crunch. I'm telling you, you'll be sneaking bites! Drain 'em and pile them high on your Banh Mi.
Other Filling Options
You know, the best part about making Banh Mi is that you're not stuck with just the usual suspects—you can totally mix it up! I've got a couple of ideas that I think you'll love.
First up: pork meatballs. Seriously, these are not just any meatballs; they're the softest ever! Use about 3 per sandwich. Make sure to shake off the extra sauce before you split them and stuff 'em in – trust me, it's a game-changer. Different versions of Banh Mi make use of a variety of meats, so feel free to experiment! I saw these at almost every vendor in Vietnam, so you know they're legit.
Then, there's shredded chicken. This is a great, quick way to get your Banh Mi fix, especially if you grab a rotisserie chicken from the store. The fresh ingredients really bring the sandwich together! Couldn't be easier!
Recipe Notes:
Okay, let's explore into some essential recipe notes to really nail this Banh Mi—the devil is in the details, after all!
First, about the bread rolls: they've gotta be crusty! If they're not, just pop them in the oven briefly to crisp 'em up. French baguettes are the classic choice for that satisfying crunch.
Now, pate. Chicken or pork pate works great—or even a combo! Just make sure it's not overly flavored, like with strong liquor, unless you're into that kinda thing, of course! For mayonnaise, just use everyday mayo; no need to get fancy.
Thi Nguoi "Pink Ham" can be found at Vietnamese grocery stores. If you can't find it, brawn from delis works. You'll need enough to overlap slightly on each roll.
Cha Lua? Look for it at Vietnamese places, or chicken loaf will do. And for the roast pork: the authentic version uses pork belly, but hey, supermarket roast pork's just fine!
Short Recipe Version
Prep Time: 20 mins
Cook Time: 15 mins
Servings: 1
Ingredients:
- 1 Crusty baguette
- 2 oz Vietnamese ham
- 1 oz Pate
- 1/4 cup Pickled carrots and daikon
- 1/4 cup Cilantro
- 1/4 Jalapeno slices
- 1 tbsp Mayonnaise
- 1/2 tsp Soy sauce
Instructions:
- Slice baguette horizontally.
- Spread pate on one side, mayonnaise on the other.
- Layer Vietnamese ham, pickled carrots and daikon, cilantro, and jalapenos.
- Drizzle with soy sauce.
- Close sandwich and serve.
Nutrition (per serving, estimated):
- Calories: 500
- Protein: 25g
- Fat: 25g
- Carbohydrates: 45g