If you haven’t tried Vietnamese sandwich banh mi yet then here is your chance. French-style baguette is packed with fresh and pickled vegetables, cilantro and cold cuts of your choice!
Wash and peel carrot and daikon. Cut into matchsticks and place into a bowl. Pour the vinegar over and set aside until ready to use.
Mix mayonnaise with red curry paste.
Cut open the baguettes – lengthwise. Spread one side with pate and the other side with the mayo mixture.
Divide all the fillings in between the two baguettes. Before adding the pickled vegetables, drain the vinegar.
Notes
Each baguette was about 6-inch/15-cm long and weight 4.5 ounce/130 grams each.
If you don’t have white wine vinegar, use rice vinegar instead. You can also skip the quick pickling and add fresh veggies. If you do, I suggest slicing them thin with a potato slicer.
Daikon can be substituted with radish.
The baguettes can be also heated up in the oven prior to filling.
Cilantro – if you don’t like this herb, use parsley instead.
Optional: Drizzle the baguette with soy sauce. It gives an extra flavor and saltiness to this Vietnamese sandwich.
Pork pate is traditionally used. You can use any pate you like.
You can add more mayo or curry paste.
Course: Street Food
Cuisine: Vietnamese
Keyword: Vietnamese Banh Mi, Vietnamese Sandwich
Nutrition Facts
Vietnamese Sandwich Banh Mi
Amount per Serving
Calories
536
% Daily Value*
Fat
28
g
43
%
Saturated Fat
6
g
38
%
Cholesterol
43
mg
14
%
Carbohydrates
47
g
16
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
20
g
40
%
Vitamin A
6040
IU
121
%
Vitamin C
13.4
mg
16
%
Calcium
90
mg
9
%
Iron
3.3
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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