Bahn Mi literally means biscuit or cake flour in Vietnamese. I first learned about it at a great new restaurant called Pho Lang Thang. It is a sandwich that has both Vietnamese and French influences that can be traced back to the French colonial period in South East Asia. The elements of French Cuisine - baguette, mayonnaise, and pâté meld perfectly with the Vietnamese ingredients of pickled carrots and daikon, along with cucumbers, chilies and cilantro. Banh Mi also usually includes pork, chicken, or even tofu.Ingredients - marinade:
4 cloves garlic, diced
1 tspn red chili flakes
2 tbspn fresh ginger, diced
4 tbsp fish sauce
4 tbsp soy sauce
1 tbsp five spices
2 tbsp sugar
Juice of 1 lime
4 green onions, diced
Ingredients – sandwich
pork shoulder – sliced into 1 to 2 inch pieces
1 or 2 baquette of French bread
butter
sea salt
mayonnaise
braunschweiger (or liver pâté)
1 cucumber, peeled and sliced thin
Cilantro
Jalapeno pepper, seeded and sliced thin
Soy sauce
Ingredients – pickled vegetables
1 ½ cups daikon, julienned
1 ½ cups carrots, julienned
¾ cup vinegar
¾ cup sugar
Preparation:
- Combine marinade ingredients in a bowl along with the pieces of pork. Refrigerate overnight.
- Combine all of the pickled vegetable ingredients in a bowl and refrigerate overnight.
- In a oiled skillet, cook the pieces of pork and some of the marinade over medium heat for about 5 to 7 minutes.
- Cut baguette of French bread in half lengthwise. Spread butter and braunschweiger on the bottom piece and mayonnaise on the top piece.
- On the bottom piece, layer the slices of cucumber and jalapeno pepper.
- Top this with the pieces of pork, pickled vegetables, salt and soy sauce to taste, and cilantro.
Vietnam
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