How To Make Vietnamese Sandwiches

Knowing how to make Vietnamese sandwiches, or banh mi, takes only a few basic ingredients. These sandwiches are composed of a light, crispy baguette, a boldly flavored protein, and some classic toppings such as radish and carrot pickle, mayonnaise and jalapenos. Within these guidelines, though, you can let your imagination run wild. While the traditional banh mi sandwich is made with pork filling and liver pate, everything from chicken to tofu can fill these delicious, chewy alternatives to your usual sub.

Basic Ingredients:

• Light, crispy baguette, about 7 inches long. Vietnamese baguettes can be purchased at most Asian grocers. Mexican bolillo roll can also be used. Regular baguette can be used, though you should avoid sourdough varieties.
• Whole-egg mayonnaise
• Soy sauce
• Protein of your choice. Choose something boldly flavored. Pork with Vietnamese pork spice, chicken with Asian five-spice or chili tofu are all good choices. Protein should be sliced, unless it is made with ground meat, and warm or at room temperature.
• Strips of English cucumber
• Roughly chopped cilantro
• Jalapeno slices
• Radish-carrot slaw (recipe below)

Basic Slaw Recipe:

• 1/2 cup carrot, jullienned
• 1/2 daikon radish, julienned
• 1/2 cup water
• 1/4 cup sugar
• 1/4 distilled white vinegar
• Kosher salt

1. In a small saucepan, bring the water, vinegar and sugar to a boil.
2. Transfer to a bowl and let cool.
3. Add the carrot and radish, season with salt, and mix well.
4. Place in the refrigerator for at least 30 minutes, preferably overnight.

Directions for Assembling Banh Mi Sandwich:

1. Slit the baguette lengthwise.
2. Scoop out some of the soft filling to make a trough for the fillings to rest in.
3. Spread mayonnaise on both halves of the sandwich bread.
4. Sprinkle soy sauce on both halves of the sandwich bread.
5. If desired, toast for a few minutes in a 400-degree oven.
6. Starting from the bottom, layer the fillings. If you are using pate, spread it on the bottom of the sandwich baguette. Layer in the protein, cilantro, jalapenos and any other toppings. Top with the radish-carrot slaw.
7. Close the sandwich.
8. Cut in half.

Enjoy!