Bánh Mì – More Than a Sandwich

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Make Bánh Mì – More Than a Sandwich

I’ll never forget my first real bánh mì. It was here in San Francisco, at a place called Saigon Sandwich, and I remember thinking to myself, this just isn’t one of the best sandwiches I’ve ever had to eat, but one of the best things, period.

Not only do we get amazing contrasts in flavor, and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables, makes this so much fun to eat.

By the way, the secret sauce should be just sweet enough to temporarily put out the fire from the sriracha and jalapenos. Which reminds me, everything here is “to taste.” The amounts below are just guidelines, and by guidelines, I mean guesses.

If you’re not into our roasted 5-spice pork for this sandwich, you can pretty much use any of your favorite sandwich ingredients. Ham is great, as is smoked turkey, and while I’ve not tried it yet, I bet many of our grilled chicken breast recipes would be stellar here. Just don’t forget the pate!

I prefer the smooth, buttery type of pate, and you don’t have to get to fancy. That one from the cheese shop, made with pork and chicken livers is just fine. Stay tuned for the French rolls video coming soon, and at some point very soon, I hope you give this a try. Enjoy!

Ingredients for one Bánh Mì:

1 crusty French sandwich roll

3 tablespoons secret sauce (mayo, seasoned to taste with hoisin sauce, and sriracha)

4 ounces roasted pork

2 ounces smooth pate

1/2 cup *pickled daikon and carrot

1/4 cup cilantro leaves

6-7 jalapeno slices

6 thin spears English cucumber

* To make the pickled daikon and carrot, use equal parts and toss in enough seasoned rice vinegar to coat well. Let sit for 15-20 minutes, or until the veggies get slightly limp. Drain and use, or refrigerate. If using regular vinegar, add a pinch of salt and sugar.

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