Vietnamese Sandwiches (Banh Mi)
One of my favorite sandwiches is the Banh Mi. Here in Seattle we have several restaurants that sell them for anywhere between $2.50 - $10. We enjoy the International District's Saigon Deli $2.50 chicken or pork Banh Mi, and in Ballard, The Monkey Bridge serves up a tasty beef version for about $7.75 (it comes with soup too!). This is my version, perfect when I have left over Lemongrass Pork. This week, since I had already made Bun, I was able to use most of the same ingredients to make these savory and sweet sandwiches.
- Petite French Baguettes - if you cannot find Petite Baguettes, cut a normal baguette to size
- 1/4 Cup Cucumber, cut into sticks
- 1/4 Cup of Pickled Carrots and Daikon Radish
- slices of Grilled Vietnamese Lemongrass Pork
- slices of Jalapeno (optional)
- 10-12 sprigs Cilantro (optional)
- Mayonnaise (optional)
Preheat an oven to 300 degrees F. Slice the baguettes lengthwise and toast in the oven until warm. Spread a small amount of mayonnaise on the bread and layer the pork, cucumber, carrots and radish, jalapeno and cilantro. Serve warm.