Vietnam
Banh Mi
The Vietnamese sandwich – colonial heritage reimagined
Banh mi is the most delicious legacy of the French colonial era: the airy baguette stayed, the filling went Vietnamese. From two worlds came one of the best street-food sandwiches anywhere.
The secret is contrast: crisp crust, tender crumb, savoury meat, pickled carrot and daikon (do chua), coriander, chilli and a touch of pâté or mayonnaise.
Ingredients
- Baguette2 short
- Pork or chicken300 g
- Carrot & daikon1 each
- Rice vinegar & sugarfor do chua
- Soy & fish sauce1 tbsp each
- Coriander, cucumber, chillito taste
- Mayonnaisesome
★ = available authentic in the Asia Boutique
Preparation
Finely grate carrot and daikon, pickle in vinegar-sugar solution for 20 min (do chua).
Season the meat with soy and fish sauce and fry.
Slice the baguette, crisp it briefly, spread with mayonnaise.
Layer in the meat, pickles, cucumber, coriander and chilli.
Close and serve immediately.
Make it original
Fish sauce and rice vinegar for the do chua make the authentic taste. Available in the Asia Boutique.