Ingredients
Crackers or Buns
The ingredients for making delicious Bánh Mì, a popular Vietnamese sandwich, are quite simple and can be found at most local bakeries or Asian markets.
For the bread, you will need to start with a type of Baguette or a crusty French-style loaf. This will serve as the foundation for your sandwich and provide a sturdy base to hold all the flavors and textures together.
To make the filling, you’ll need a variety of ingredients including pickled carrots and daikon, sliced cucumber, cilantro leaves, and a spicy sriracha-style sauce known as Tam Huyet.
In addition to these toppings, you can also add some sliced grilled meats such as Pork Chops, chicken or tofu for added protein and flavor.
For the pickled carrots and daikon, you’ll need thinly sliced pieces of both vegetables along with a mixture of vinegar, sugar, salt, and Rice Vinegar. This will provide a tangy and crunchy contrast to the soft bread and other ingredients.
The cilantro leaves add a fresh and herbal note to the sandwich while the cucumber slices provide a cool and refreshing crunch. The sriracha-style sauce adds a spicy kick that complements the flavors of the pickled vegetables and meats perfectly.
46 Banh Mi buns (available at Asian markets or online)
The Bánh Mì recipe requires several key Ingredients to bring this delicious Vietnamese sandwich together. For the best results, it’s essential to use high-quality components that will enhance the flavors and textures of each bite.
The foundation of the Bánh Mì is, of course, the Banh Mi buns themselves. You’ll need 46 of these soft, slightly sweet breads, which can be found at most Asian markets or online through various retailers. These buns are specifically designed to hold up well to the various fillings and toppings that will be added throughout the assembly process.
Next, you’ll want to prepare the various meats and condiments that will make up the filling of your Bánh Mì. For this recipe, we’re using a combination of grilled Pork, sliced into thin strips, along with some pickled carrots and daikon, which add a tangy crunch to each bite.
In addition to these key components, you’ll also want to include some cucumber slices, cilantro, and a drizzle of sriracha sauce to give your Bánh Mì an added kick. Don’t forget to add a generous dollop of mayonnaise or hoisin sauce to bring everything together.
As you can see, the ingredients for this Bánh Mì recipe are relatively straightforward, but it’s essential to choose high-quality components to ensure that your final product is truly exceptional. By using the freshest meats and vegetables, along with some carefully selected spices and condiments, you’ll be well on your way to creating a truly authentic Vietnamese sandwich experience.
Sandwich Filling
- The ingredients for sandwich filling in a traditional Vietnamese-style bánh mì recipe typically include several key components.
- Cooked pork, often from a combination of ground pork and belly, or sometimes using just pork belly alone, is one of the primary ingredients for the filling.
- The cooked pork is then seasoned with a blend of spices that may include black pepper, salt, fish sauce, sugar, lime juice, and various aromatics like garlic, shallots, and lemongrass.
- Anchovy or nam pla, a type of Thai fish sauce, adds depth to the flavor profile by contributing umami taste, which enhances the savory character of the dish.
- Other ingredients may be added to customize the filling’s flavors; some common variations include pickled carrots and daikon, sliced cucumber, cilantro leaves, chili peppers, or even grilled eggplant.
- The proportions of these ingredients can vary significantly depending on personal preference and regional traditions in making bánh mì sandwiches.
1/2 pound pickled carrots and daikon, see below for recipe
Pickling is an essential step in preparing the ingredients for a delicious Bánh Mì sandwich. For this recipe, we need 1/2 pound of pickled carrots and daikon to add crunch, flavor, and texture to our Vietnamese-style baguette.
The key to making great pickled carrots and daikon lies in using the right combination of ingredients. The traditional recipe for these pickled vegetables typically includes thinly sliced carrots and daikon radish, vinegar, sugar, salt, and spices. Here’s a simple recipe you can follow:
Ingredients for Pickled Carrots and Daikon:
- 1 pound carrots and daikon radish: Slice the vegetables thinly using a mandoline or sharp knife.
- 1 cup (250 ml) white vinegar
- 1/2 cup (125 g) granulated sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
Instructions:
- In a large bowl, combine the sliced carrots and daikon.
- In a saucepan, combine the vinegar, sugar, salt, black pepper, cinnamon, and cumin. Heat over medium heat until the sugar dissolves.
- Remove the saucepan from the heat and let it cool slightly.
- Pour the pickling liquid over the carrots and daikon in the bowl, ensuring they are completely covered.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours or overnight (6-8 hours).
Before assembling your Bánh Mì sandwiches, remove the pickled carrots and daikon from the refrigerator and let them come to room temperature. This will help prevent sogginess in the bread.
1/2 pound grilled pork, sliced into thin strips
The ingredients for a delicious Bánh Mì recipe include:
Proteins
- 1/2 pound grilled pork, sliced into thin strips
This is a classic choice for Bánh Mì and provides a nice balance of flavor and texture.
The pork is typically marinated in a mixture of fish sauce, lime juice, garlic, and sugar before being grilled to perfection.
Vegetables
- Thinly sliced cucumbers
- Thinly sliced carrots
- Pickled daikon radish
- Fresh cilantro leaves
These vegetables add a crunchy texture and fresh flavor to the sandwich.
Pickled Items
- Pickled carrots
- Pickled cucumbers
These are made by soaking sliced vegetables in a mixture of vinegar, sugar, and salt for several hours.
Bread
- A crusty French baguette
This is the base of the sandwich and should be lightly toasted before assembling the Bánh Mì.
Spreads
- Mayonnaise or aioli
- Sriracha sauce (optional)
These add a creamy texture and spicy kick to the sandwich.
Sauce
- Fish sauce
This is used to add a salty, umami flavor to the dish.
Pickling Liquid
Ingredients
The pickling liquid for our Bánh Mì recipe plays a crucial role in adding flavor and texture to the sandwich. It’s typically made with a combination of vinegar, sugar, salt, and spices that are allowed to steep together to create a flavorful brine.
The typical ingredients used to make pickling liquid include:
- Vinegar: White vinegar or apple cider vinegar is commonly used as the base for the pickling liquid. The acidity in the vinegar helps to preserve the vegetables and adds a tangy flavor.
- Sugar: A small amount of sugar is added to balance out the acidity of the vinegar and to help bring out the natural flavors of the other ingredients.
- Water: Water is used to thin out the pickling liquid to the desired consistency. The ratio of water to acid can vary depending on personal preference, but a general rule of thumb is to use 1 part acid (vinegar) to 2 parts water.
- Salt: Salt helps to enhance the flavor of the vegetables and adds preservation properties to the pickling liquid. Kosher salt or sea salt can be used for this purpose.
- Spices and herbs: Various spices and herbs such as garlic, ginger, chili flakes, and cilantro can be added to the pickling liquid to give it a unique flavor profile.
The key to making a great pickling liquid is to allow all of the ingredients to steep together for an extended period of time. This will help to extract the flavors from each ingredient and blend them into a harmonious whole. In the case of our Bánh Mì recipe, we’re using a combination of carrots, cucumbers, and daikon radish that are pickled in a sweet and tangy liquid.
To make this pickling liquid for your Bánh Mì sandwich, start by combining 1 cup of white vinegar, ½ cup of sugar, 1/2 teaspoon of salt, and 2 cups of water in a saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to low and add in your choice of spices and herbs.
Allow the pickling liquid to steep for at least 30 minutes before using it to pickle your vegetables. You can store any leftover pickling liquid in an airtight container in the refrigerator for up to 2 weeks.
For our Bánh Mì recipe, we’re using about half of the pickling liquid to pickle the carrots and cucumbers. The remaining liquid will be used as a sauce to top the sandwich.
1 cup (250 ml) water
To make a delicious and authentic bánh mì, you’ll need to prepare the pickling liquid that adds a tangy and crunchy texture to this Vietnamese sandwich.
The ingredients for the pickling liquid are simple:
- 1 cup (250 ml) water
- 1/2 cup (125 ml) vinegar (such as white vinegar, apple cider vinegar, or rice vinegar)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1-2 tablespoons grated ginger (optional)
- 1-2 cloves garlic, minced (optional)
Mix the water, vinegar, sugar, salt, and black pepper in a saucepan until the sugar and salt are dissolved.
If using, add the grated ginger and minced garlic to the mixture and stir to combine.
Bring the pickling liquid to a simmer over medium heat, whisking occasionally.
Once the liquid starts to bubble, reduce the heat to low and let it simmer for 5-10 minutes, or until it has thickened slightly and reduced by about half.
Remove the pickling liquid from the heat and let it cool to room temperature before using it in your bánh mì recipe.
The cooled pickling liquid can be stored in an airtight container in the refrigerator for up to 1 week. Simply pour the desired amount over the thinly sliced vegetables (such as carrots, cucumbers, daikon radish, and cilantro) before assembling the sandwich.
Sauce and Seasonings
Bahm mi is a popular Vietnamese sandwich that combines grilled pork, pickled vegetables, herbs, and chili sauce on a crispy baguette. The key to making a great Bahm mi is in the pickling liquid, sauce, and seasonings.
To make the pickling liquid, you will need the following ingredients:
- 1 cup of vinegar (such as apple cider or white wine)
- 1/2 cup of sugar
- 1/4 cup of salt
- 2 tablespoons of grated ginger
- 2 cloves of garlic, minced
- 1 tablespoon of fish sauce (optional)
To make the sauce, you will need the following ingredients:
- 1/2 cup of mayonnaise
- 1/4 cup of sriracha sauce
- 2 tablespoons of fish sauce (optional)
- 1 tablespoon of lime juice
- 1 teaspoon of sugar
To make the seasonings, you will need the following ingredients:
- Cilantro or basil leaves for garnish
- Jalapeno peppers or other hot peppers for added heat
The pickling liquid is used to pickle carrots and daikon radishes, which are then sliced thinly and added to the Bahm mi. The sauce is applied to the pork before grilling and is also used as a condiment on the sandwich. The seasonings add flavor and texture to the sandwich.
To make the pickling liquid, combine all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 5-10 minutes, or until the sugar and salt have dissolved. Let the mixture cool before using it to pickle the carrots and daikon radishes.
To make the sauce, combine all of the ingredients in a bowl and whisk together until smooth. Taste and adjust the seasoning as needed.
2 tablespoons vinegar
Pickling liquid is a crucial component in many recipes, including our Bánh Mì recipe. It’s used to add flavor and help preserve vegetables, such as carrots and cucumbers.
For our pickling liquid, we recommend the following ingredients:
- Vinegar:We use a combination of 2 tablespoons vinegar and water for our pickling liquid. The acidity in the vinegar helps to break down the cell walls of the vegetables, making them tender and flavorful.
- Sugar:A small amount of sugar is added to balance out the acidity of the vinegar and create a slightly sweet flavor profile.
- Spices and Seasonings:We add a pinch of salt and a few whole spices, such as cloves or allspice, to give our pickling liquid an extra boost of flavor.
The proportions for the pickling liquid are as follows:
- 2 tablespoons vinegar
- 1 tablespoon sugar
- A pinch of salt
- Few whole spices, to taste (such as cloves or allspice)
To make the pickling liquid, combine the vinegar, sugar, and salt in a small bowl. Whisk until the sugar is dissolved, then add the whole spices.
1 tablespoon sugar
In the context of the Bánh Mì recipe, pickling liquid plays a crucial role in adding flavor and texture to various components of this Vietnamese sandwich.
Pickling liquid, also known as brine or vinegar solution, is a mixture of acidic ingredients such as vinegar or lemon juice, water, sugar, salt, and sometimes spices and herbs.
For the Bánh Mì recipe, a common pickling liquid for vegetables like carrots, cucumbers, and daikon radish typically consists of 1 tablespoon of sugar dissolved in 2 cups of vinegar (such as rice vinegar or apple cider vinegar) mixed with 1 cup of water and 1/4 cup of salt.
The addition of sugar to the pickling liquid serves several purposes:
Balances acidity: Sugar helps counteract the acidity of the vinegar, creating a harmonious flavor profile for the pickled vegetables.
Enhances caramelization: The sugar in the pickling liquid can caramelize when heated or exposed to heat during cooking, adding a sweet and sticky texture to the vegetables.
Promotes browning: Sugar plays a role in the Maillard reaction, a chemical reaction that occurs when amino acids and reducing sugars are exposed to heat, resulting in the formation of new flavor compounds and browning of the vegetables.
Incorporating pickling liquid with sugar into your Bánh Mì recipe will add a tangy, sweet, and umami flavor profile to your vegetables, elevating the overall taste experience of this popular Vietnamese sandwich.
1 teaspoon salt
The art of pickling is an essential component in creating the signature flavors of a traditional Bánh Mì sandwich.
In this recipe, we will focus on crafting a delicious Pickling Liquid to enhance the taste and texture of our Bánh Mì ingredients.
One of the key components of our Pickling Liquid is salt. A pinch of salt can do wonders in bringing out the flavors of other ingredients, but for pickling, we need a bit more than just a pinch.
The recipe calls for 1 teaspoon of salt to be dissolved into the liquid mixture. This might not seem like a lot, but trust us, it’s enough to create that perfect balance of flavor and texture.
So why salt, you ask? Salt is essential in pickling as it helps to draw out excess moisture from vegetables and adds a touch of savory flavor to them.
The type of salt used also matters. For this recipe, we recommend using plain white salt or kosher salt as they dissolve easily and won’t add any unwanted flavors to your Pickling Liquid.
Remember, the key to creating an amazing Pickling Liquid is to have patience and let it sit for a few hours before using it in your Bánh Mì Recipe. The longer it sits, the better the flavors will meld together, resulting in a more complex and delicious taste experience.
So there you have it! With 1 teaspoon of salt as the starting point, our Pickling Liquid is ready to elevate your Bánh Mì game.
1/4 teaspoon black pepper
Pickling liquid, also known as pickling brine or corning solution, plays a crucial role in creating the signature flavors and textures of Banh Mi sandwiches.
The basic recipe for pickling liquid typically consists of a mixture of water, vinegar, salt, sugar, and spices. In this case, we will be using 1/4 teaspoon of black pepper to add depth and warmth to the pickling liquid.
Black pepper is an essential spice in many cuisines, particularly in Southeast Asian cooking. It adds a subtle yet distinctive flavor that complements the sweetness of the vegetables and the savory flavors of the meats and sauces.
The use of black pepper in pickling liquid also serves to balance out the acidity of the vinegar, creating a harmonious and refreshing taste experience for the Banh Mi sandwich.
When combined with other ingredients like carrots, daikon radish, cucumber, and herbs like cilantro or basil, the black pepper-infused pickling liquid adds an aromatic and slightly spicy flavor profile to the vegetables that enhances their natural sweetness.
In the context of a Banh Mi sandwich, the pickled vegetables play a vital role in adding crunch, texture, and flavor. The black pepper-infused pickling liquid helps to elevate the overall experience by providing a subtle yet essential layer of flavor that complements the other ingredients.
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