So.. It’s been a while. Sorry for the delay in my posts, all I can say is that I have been working on a new project that has been keeping me busy. All will be revealed later in the year. I have however, still been indulging in a different cuisine for every week. I hope to expedite the last 4 weeks cuisines posts over the following week – so let’s see how we go.
Back in week 16, I whipped together an at home version of the classic Vietnamese sandwich, Bahn Mi.
Loves me a Bahn Mi! Vietnamese is truly one of my favourite cuisines, and the French influence makes it one of the far more interesting Asian cuisines around. The Bahn Mi is a perfect example of this French influence, with a crusty baguette smothered in pate and mayonaise playing house to fresh Asian herbs and flavourful pickled vegetables. In my version, I added some thinly sliced roast pork that I picked up from my local deli, but feel free to use whatever you like.
Below is a quick recipe for the pickled daikon and carrot (N.B. This will need to be prepared the day before), and a chilli lime sauce, that will be needed to put this sandwich together.
Vietnamese Pickled Daikon & Carrot
- 3 medium sized carrots, peeled and cut into batons about 3cm long
- 200g daikon (white radish, found at most Asian grocers and some green grocers), peeled and cut into batons about 3cm long
- 1/2 cup white sugar
- 1/2 cup white vinegar
- 1 cup of water
- A pinch of sea salt
Super quick one. Place your batons in a bowl with a pinch of sea salt and toss to combine. Place your sugar, vinegar and water into a small saucepan on medium to low heat, and stir until the sugar has completely dissolved. Let it cool to the side for a bit, then pour over your veggies. Seal and refrigerate. These can last for about a month! Yummy for snacking and putting on sandwiches and into salads.
Chilli Lime Sauce (Nuoc Cham)
- 1 long red chilli, finely chopped
- 1 large garlic clove, finely chopped
- 125ml lime juice
- 2 tblsp fish sauce
- 2 tblsp caster sugar
- 2 tblsp hot water
Mix the caster sugar with the hot water fish sauce and lime juice until the sugar haas dissolved. Add the garlic and chilli and you’re ready to go. This sauce will keep for a couple of days, so it can be made in advance. Be mindful that the chilli will intensify over time.
Roast Pork Bahn Mi
- Chicken Liver Pate (but grab anything you like really, I kept it nice and cheap by using a standard liverwurst)
- Whole Egg Mayonnaise
- Handful of coriander sprigs
- A small cucumber, peeled, halved length-ways, and sliced into semi circles
- 4 shallots sprigs, green part only and nice and fresh
- 2 small handfuls of pickled veg
- 1 long red chilli, sliced (remove seeds if you can’t handle the heat)
- 6 thin slices of roast pork (or any other deli meat that you may prefer)
- 2 freshly baked crusty baguettes (if you are lucky enough to have a local Vietnamese baker, then grab them the morning you plan on making your sandwiches)
- 2 tblsp Chilli Lime Sauce
Most of us should by now know how to make a sandwich, and how we like it assembled…so just have fun with this and go with your sandwich loving heart.
Gather all your ingredients to make your Bahn Mi, ensuring everything is prepped and fresh.
Start by spreading a generous amount of pate on one half of each of the baguettes, and mayonnaise on the other half. Next layer your vegetables (as little or as much as you like), then the meat (if using) and shallots. Top with your fresh herbs and sprinkle a couple of slices of the fresh chilli over the top. Finally, drizzle your dressing over the sandwich filling and tuck in.
And there you have it. A very simplified and affordable Bahn Mi. Having lots of these tasty ingredients on hand also makes for an easy on the go sandwich or salad. Just replace the bread with some salad leaves, omit the pate and mayonnaise, and add more of that tasty pickled veg and chilli lime dressing.
Makes 2 Home-style Bahn Mi