My kid first introduced me to Vietnamese fare. Pho. Coffee. Bakeries. And Banh Mi. Each worthy of their own post. Our Vietnamese Beef Pho posts continues to be one of my favorites. Vietnamese Iced Coffee was incorporated into a great day spent with one of my favorite peeps, as we explored various iced coffees. Recreating a Vietnamese Banh Mi Sandwich however, was long over due.
We celebrated with Dim Sum at Canton House. Then began the slow crawl up the corridor, making our way to Asian Square. Home to Shelby’s favorite Pho spot, Banh Mi joint, and Vietnamese Bakery.
A signature ingredient in a Banh Mi Sandwich is pickled carrot and daikon radish. I added thinly sliced jalapeno to the mix, with a quick refrigerator pickle marinade. 1/2 cup rice wine vinegar, 1 Tbl. sugar, 1/2 tsp. salt. We went overnight, but in as little as 30 minutes you can infuse pickle flavor.
The protein in Banh Mi Sandwiches varies greatly. I’m not certain there are signature choices, instead a chance to make them your own. For ours, think chicken burgers or better yet, kicked up chicken meatloaf.
Fresh ground chicken, scallion, red onion, cilantro, sesame oil, soy sauce, garlic powder, black pepper and kosher salt. Form into patties or meatballs (we did both, Banh Mi Bites were like a party in your mouth).
Fresh herbs elevate any dish, but in these sandwiches, they bring one more layer of freshness. Cilantro is classic, however basil and mint pair perfectly as well. Don’t be shy, pile on the herbs.
Then there is the spicy mayo. I infused our mayo with soy sauce, sriracha hot sauce, sesame oil and fish sauce. It had a mild kick and smooth finish.
On this day, I introduce the Vietnamese Banh Mi to the pages of Lemony Thyme. I made a few extra Banh Mi Bites to hold us over while I pictured the sandwich.
- ½ cup rice wine vinegar
- 1 Tbl. sugar
- 1 tsp. salt
- 1 carrot, julienned or spiralized
- 1 daikon radish, julienned or spiralized
- 1 jalapeno, thinly sliced
- 1 lb. ground chicken
- 1 scallion, thinly sliced
- ⅓ cup fine diced red onion
- ½ cup chopped cilantro
- 1 Tbl. sesame oil
- 1 Tbl. soy sauce
- 1 tsp. garlic powder
- ½ tsp. salt
- ½ tsp. black pepper
- ½ cup mayonnaise
- 1 Tbl. soy sauce
- 1 tsp. sriracha sauce
- 1 tsp. sesame oil
- 1 tsp. fish sauce, optional
- 1 long baguette (about 24-inches)
- 2 cups fresh herbs (cilantro, basil, mint)
- In a small glass bowl, whish together vinegar, sugar and salt. Add in prepared veggies and refrigerate a minimum of 30 minutes or up to two days ahead.
- Preheat oven to 400 degrees.
- In a medium bowl, combine all ingredients until just combined. Do not overwork. Form into 4 patties or 1-inch meatballs. Place on parchment lined baking sheet. Bake for 25-30 minutes or until instant read thermometer inserted in the center reads 160 degrees. (Meatballs will require less cooking time, check after 15 minutes).
- While the burgers cook, combine mayonnaise ingredients in a small bowl and refrigerate.
- Slice baguette into fourths, then cut each piece in half. Spread insides with spicy mayo. Layer fresh herbs and pickled veggies, then top with burger. Add additional herbs and pickled veggies.
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