A Bánh Mì is a Vietnamese sandwich, served on a baguette, spread with mayo and usually filled with pate and grilled or roasted pork. Fresh cilantro, sliced jalapenos and pickled cucumbers, carrots and radish give the Bánh mì its signature flavor.
I’ve stayed close to the traditional recipe, but there are many regional variations, making it adaptable to any taste. My brother, who is a vegetarian, has a tasty recipe with tofu.
I made this a leaner version by grinding up pork tenderloin in a food processor, but you can also buy pre-ground pork meat. Add a cold beer and you are set.
Ingredients:
Sriracha Mayo:
2/3 cup mayonnaise
2 green onions, finely chopped
1-3 tsp Sriracha sauce* (or other hot chili sauce)
*Sriracha is a hot sauce from Thailand. It’s a paste made from chili peppers and garlic.
Directions:
1. Mix all ingredients in a small bowl and refrigerate until ready to assemble sandwich.
Pickled veggies:
1/3 cup rice vinegar
1/4 cup sugar
1 tsp coarse salt
5 carrots, cut into thin matchsticks
1/2 hothouse cucumber, cut into thin slices
2 green onions, cut lengthwise
Directions:
1. Whisk vinegar, sugar and salt in a medium bowl until sugar and salt dissolves.
2. Add carrots, green onions and cucumber, toss and refrigerate for about an hour.
3. Drain liquid before preparing sandwich.
Meatballs:
1 lb pork tenderloin, grind in food processor, or use pre-ground pork
1/4 cup basil
4 garlic gloves, minced
3 green onions, finely chopped
1 Tbsp fish sauce
1 Tbsp Sriracha sauce
1 Tbsp sugar
2 tsp cornstarch
1 tsp black pepper
1 tsp coarse salt
Direction:
1. Preheat oven to 300ºF.
2. Mix all ingredients in a large bowl. With moistened hands, roll meat into 1 inch meatballs and place on baking sheet.
3. Heat large skillet on medium-high and add sesame oil. Add half (or less) of meatballs to allow adequate browning and prevent overcrowding. Turn often, and brown about 10-15 minutes. Transfer to another baking sheet and place in oven. Repeat with the remaining meatballs.
Sandwich
1 baguette, cut lengthwise
1 Tbsp sesame oil
1 jalapeno, thinly sliced
4 cups freshly washed cilantro
Directions:
1. Spread Sriracha mayo on cut sides of baguette. Add jalapeno slices, cilantro and meatballs. Place pickled vegetables on top and press sandwich together.