Bánh Mì – Vietnamese Sandwich

Bánh mì is a delicious fusion of French and Vietnamese flavors, combining a crusty baguette with savory fillings. Traditionally, it includes pâté, mayo, Vietnamese ham (chả lụa), pickled vegetables, herbs, and fresh chili—all brought together with a splash of sweet soy sauce.

Don’t be intimidated by the list of ingredients—this version is quick and easy to make at home, mainly if you use ready-made items from your local Vietnamese grocery store or big supermarkets like Costco or Walmart. For a plant-based version, you can customize it with your favorite fillings, including tofu or grilled mushrooms.

Ingredients:

• Baguette or French bread (store-bought is fine)
• Mayonnaise
• Pâté (canned pâté works well)
• Vietnamese ham (chả lụa) – or substitute with grilled chicken, tofu, or mushrooms
• Pickled daikon and carrots
• Fresh cilantro
• Green onion (optional)
• Soy sauce
• Salt & pepper
• Sliced jalapeños or other fresh chili

Instructions:

1. Prep the bread: Cut the baguette into 6-inch pieces. Lightly toast until the crust is crisp.
2. Slice it open: Make a deep slit lengthwise to create a pocket, but don’t cut all the way through.
3. Add spreads: Spread a generous layer of mayonnaise and pâté inside.
4. Layer the fillings: Add sliced Vietnamese ham (or your chosen protein), pickled daikon and carrot, and cilantro sprigs. If using green onion, add it.
5. Season: Drizzle with soy sauce and a pinch of salt and pepper. Add sliced jalapeños for heat if you like it spicy.

Tips:

• All ingredients can be found at most Vietnamese or Asian grocery stores.
• If you're in a hurry, use pre-pickled veggies sold in jars.
• Swap out the meat and pâté with tofu and vegan mayo for a vegan twist.

Quick Pickled Daikon and Carrot (Đồ Chua)

Ingredients:

• 1 large carrot, peeled and cut into matchsticks
• 1 small daikon radish, peeled and cut into matchsticks
• 1/2 cup white vinegar (rice vinegar also works)
• 1/2 cup warm water
• 1/3 cup sugar
• 1 teaspoon salt

Instructions:

1. Prep the veggies:
2. Julienne the carrot and daikon (cut into thin matchsticks). For ease, you can use a knife or a mandoline slicer.
3. Make the brine:
4. Mix the warm water, vinegar, sugar, and salt in a bowl. Stir until the sugar and salt dissolve completely.
5. Pickle:
6. Place the carrot and daikon into a clean jar or container. Pour the brine over the vegetables until fully submerged.
7. Marinate:
8. If you need it quickly, let it sit at room temperature for about 1 hour or refrigerate for at least 2–3 hours for better flavor. It tastes even better after a day and can be kept in the fridge for up to 2 weeks.

Tips:

• Taste the pickles after an hour and adjust sugar or vinegar to your liking.
• This pickle is also perfect with rice dishes, grilled meats, or spring rolls!

• Use jarred pickled veggies if you’re short on time.
• Customize your Bánh Mì with different proteins, or go full vegan!