Vietnamese Sandwich Banh Mi
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!
Servings: 2
Ingredients
- 2 French Baguette type Rolls (4.5 ounce/130 grams each)
Pickled Veggies:
- 1 Carrot (2 ounce/60 grams)
- 1 Daikon (60 grams)
- 2-3 tablespoons White Wine Vinegar
For the Spicy Mayonnaise:
- 4 tablespoons Mayonnaise
- 2 teaspoons Thai Red Curry Paste
Bahn Mi Fillings:
- 2 tablespoons Pate of your choice
- 1 Cucumber (200 grams)
- Fresh Cilantro to taste
- 8 slices Cold Cuts of your choice
- 1 small Chili Pepper or Jalapeno to taste
Instructions
- 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.
Nutrition
Calories: 536 kcal (27%), Carbohydrates: 47 g (16%), Protein: 20 g (40%), Fat: 28 g (43%), Saturated Fat: 6 g (38%), Cholesterol: 43 mg (14%), Fiber: 4 g (17%), Sugar: 4 g (4%), Vitamin A: 6040 IU (121%), Vitamin C: 13.4 mg (16%), Calcium: 90 mg (9%), Iron: 3.3 mg (18%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
