There is nothing like a Banh Mi Sandwich! There are so many flavors and textures going on between the baguette. There are many ways to make this sandwich, in fact, my friend Andrea Nguyen has written an entire book on the subject!
For each sandwich:
- 1 petite baguette roll or part of a longer baguette
- Mayonnaise (I use Duke’s)
- Maggi Sauce (available at Hispanic and Asian groceries)
- Char Su (this is Asian style pork belly) or BBQ chicken, pate’ or slices of rare steak
- 3 or 4 thin seeded cucumber strips, pickling or English variety preferred
- 2 or 3 cilantro sprigs, roughly chopped
- 3 or 4 thin jalapeño pepper slices
- Bean sprouts
- Daikon and Carrot Pickle (Do Chua)
- Slit the bread lengthwise, and then use a fork to pull out some of the bread, making a trough in both halves. Place the bread halves under the broiler on LOW, but watch carefully!
- Generously spread the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce. layer the remaining ingredients. I like to start and end with some herbs.
Daikon and Carrot Pickle (Do Cha)
Makes about 3 cups
- 1 large carrot, peeled
- 1 pound daikons, peeled
- teaspoon salt
- 2 teaspoons and 1/2 cup sugar in the raw or grated jaggery
- 1 1/4 cups distilled white vinegar
- 1 cup lukewarm water
Either cut the carrot and daikon into julienne or use a spiral cutter to cut them. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl.
Drain in a colander and rinse under cold running water, then press gently. Return the carrot and daikon to the bowl.
To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the carrot and daikon. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. It is not traditional, but I like to add some dried red chile flakes too.