Vietnamese Banh Mi Sandwich with Pickled Vegetables

Posted by on Aug 23, 2013 | No Comments

Vietnamese Banh Mi Sandwich with Pickled Vegetables

Chef Ronnie Banh Mi SandwichPickled Vegetables:

3/4 cup of thinly sliced red radish (or daikon)

3/4 cup of thinly sliced carrots

3/4 cup of thinly sliced cucumbers

3/4 cup of thinly sliced red onion (optional)

1/4 cup of thinly sliced jalapenos (optional)

1/2 cup of unseasoned rice vinegar

2 tablespoons of sugar

1 teaspoon of kosher salt

1 tablespoon of toasted sesame oil

Marinated Meat:

2 tablespoons of fish sauce

2 tablespoons of soy sauce

2 tablespoons of sugar

1 tablespoon of toasted sesame oil

1 teaspoon of freshly ground black pepper

1 teaspoon of kosher salt

4 garlic cloves, finely minced

¼ cup of fresh basil, finely chopped

1.5 pounds of thinly sliced chicken, pork, and beef

Other:

Mayonnaise

Fresh basil or cilantro

Light and airy French baguette

Instructions:

  1. Combine all the pickled vegetables ingredients in a large jar. Close the lid, shake to dissolve the sugar, and transfer to the fridge for at least 6 hours or overnight.
  2. Combine all the marinade ingredients, except for the meat, in a large bowl and whisk until combined. Transfer the marinade to a large plastic bag along with the meat and marinate for at least 6 hours or overnight.
  3. When the meat is done marinating, heat up a cast-iron grill and cook the meat for about 3-4 minutes on each side, until cooked through.
  4. Assemble the sandwich by first applying a thin layer of mayonnaise onto each cut side of the French baguette. Then layer on some grilled meat and pickled vegetables. Finish with some fresh cilantro and enjoy!

 

Cooking in Vietnam!

Cooking in Vietnam!