Bánh Mì with Pickled Daikon and Carrots
- For a traditional bánh mì, we recommend using pork pâté with Vietnamese head cheese. You can also add sliced steamed pork roll for a more filling sandwich.
- For a simpler bánh mì, our Executive Chef recommends using grilled pork, called thịt nướng in Vietnam. For a limited time, you can purchase pre-cooked thịt nướng in our deli!
- To see how its made, check out this link to our video!
Ingredients (yields 4 sandwiches)
- 4 Vietnamese bánh mì rolls
- 4 tablespoons Vietnamese pork pâté
- 4 tablespoons Vietnamese mayonnaise
- 1 jalapeño, thinly sliced
- 16 slices thịt nướng or Vietnamese head cheese
- ½ English cucumber
- 1 cup daikon and carrot (fresh or pickled)
- ¼ cup fresh cilantro
- ¼ cup fresh rau ram (Vietnamese coriander)
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.
- Split each roll down the middle from the side. Do not cut all the way through.
- Spread 1 tablespoon of pâté on one half of each roll.
- Spread 1 tablespoon of mayonnaise on the other half of each roll.
- Place 4 to 5 slices of jalapeño on the bottom half of each roll.
- Divide the Vietnamese head cheese or thịt nướng evenly between the four rolls.
- Place the sandwiches open-faced on the baking sheet, then bake in the preheated oven until the bread is toasted and crunchy, about 3 to 5 minutes.
- Top the pork with 3 to 4 strips of cucumber each.
- Divide the pickled daikon and carrot between the rolls, then top each roll with cilantro and rau ram.
Pickled Daikon and Carrots
Ingredients (yields 3 cups)
- 1 ½ cups daikon radish, julienned
- 1 ½ cups carrots, julienned
- ¾ cups white vinegar
- ¾ cups water
- ½ cup sugar
- 1 tablespoon salt
- Combine carrots and daikon radish in a large jar and set aside.
- In a mixing bowl, combine vinegar, water, sugar, and salt. Stir together until sugar is dissolved.
- Pour over vegetables and let sit in the refrigerator for at least 2 hours before serving.