(Vietnamese baguette sandwich)
The Vietnamese love their banh mi (bánh mì). The foundation of this versatile sandwich is French: baguette, mayonnaise and sometimes paté. But everything else in the Saigon sub is pure Vietnamese. They can be filled with barbecue pork, grilled chicken, tofu or even scrambled eggs in a breakfast version.
- Vegetable Pickle
- 1/4 cup Vinegar
- 3 tbsp Water
- 1 tbsp Sugar
- 1tsp Salt
- 1 Carrot, julienne or grated
- 150 gm Daikon, julienne or grated
- 4 Small baguettes
- 1/4 cup Mayonnaise
- 500 gm chicken, tofu or other filling (see variations)
- ½ Cucumber, thinly sliced
- 1/2 bunch Cilantro
- 2 to 3 Serrano or jalapeño pepper, thinly sliced (optional)
- Soy sauce — to taste
- Stir the vinegar, water, sugar and salt together in a small bowl. Add the carrot and daikon, mix well and set aside to marinate for at least 30 minutes. Drain well before using on sandwiches.
- Slice the baguettes open lengthwise, leaving one side of the bread as a hinge. Open the bread up and remove a little of the inside to hollow out a space.
- Spread the inside of each bagette with mayo. Add layers of meat, marinated carrot and daikon, cucumbers, cilantro sprigs and chile peppers. Sprinkle with soy sauce and serve.