Banh Mi
The best sandwich argument in the world, settled by a crackly baguette, cool pickles and enough coriander to alarm a minority of people. Twelve minutes, no toaster diplomacy required.
- Total time
- 12 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Toss the carrot and daikon with the vinegar, sugar and a good pinch of salt, and leave them to pickle for 10 minutes while you build everything else.
Warm the baguettes in a 200C oven or a dry pan for 4 minutes to bring the crust back to life, then split them lengthways without cutting all the way through.
Pull out a little of the soft inner crumb so there is room for filling rather than a bread avalanche.
Spread mayonnaise on both cut faces and shake a few drops of soy sauce along the base.
Layer in the sliced meat, drained pickles, cucumber, coriander and chilli, press the sandwich closed firmly, and eat immediately while the crust still shatters.
Read all that and thought “absolutely not”?
Completely fair. Banh Mi is sitting in the Vietnamese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Vietnamese kitchen
Clear broth, loud herbs, immediate calm.