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Banh Mi Vietnamese Sandwiches (Bánh Mi)

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“These are excellent and rival anything you would get at a Vietnamese sandwich shop. If you use sourdough for the baguette, it gives it a nice tang. Feel free to use meat leftover from another meal, especially one that contained Asian flavors. Thanks to Mersaydees for putting this recipe in her best of 2008 cookbook and Nancy for including this in her best of 2017!”
READY IN:
1hr 15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
  2. Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
  3. Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
  4. Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
  5. Grill meat until done and slice.
  6. Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!

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