Banh Mi-Style Sandwich
2 servings20 min prep10 min cookEasy
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The Tale of Banh Mi-Style Sandwich
Story updated
Banh mi emerged in Vietnam during the French colonial period, when the French introduced baguettes and pâté, which Vietnamese cooks combined with local ingredients like pickled vegetables, cilantro, and chili. The sandwich took its now-familiar form in Saigon in the early-to-mid 20th century.
Ingredients
Scale:· 2 servings
- 1 baguette or 2 small crusty rolls
- 1/2 lb thinly sliced pork or chicken
- 1 tbsp soy sauce
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 cup shredded carrot
- 1/2 cup shredded daikon or sliced cucumber
- 2 tbsp rice vinegar
- 1 tsp sugar
- 2 tbsp mayonnaise
- Fresh cilantro leaves
- 1 jalapeno, thinly sliced, optional
Instructions
- 1In a small bowl, mix the shredded carrot and daikon with rice vinegar and sugar, then set aside to quick-pickle while you prepare the rest.
- 2Combine the soy sauce, honey, and garlic in a bowl, add the sliced pork or chicken, and let it marinate for a few minutes.
- 3Cook the marinated meat in a hot skillet over medium-high heat for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly caramelized.
- 4Slice the baguette open lengthwise and spread mayonnaise on the inside of both halves.
- 5Layer the cooked meat, drained pickled vegetables, cilantro, and jalapeno slices if using inside the baguette.
- 6Close the sandwich, press gently, and slice into portions to serve.
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