Banh Mi

 

~ Mary ~

 

I had read about this Vietnemese sandwich last year and couldn’t wait to try it the next time we went to Tank Noodle – a great Vietnemese restaurant in the Little Saigon neighborhood.  We only go when I need to pick up Kaffir Lime Leaves for the store.  

 

 

The Banh Mi was WONDERFUL!  Refreshing, bright, clean, bold flavors.  I wanted to duplicate it and went to a great Asian cookbook Hot, Sour, Salty, Sweet.  There, I learned that it’s a common Vietnemese street food that comes in many variations.  This is how I made ours. 

 

Banh Mi

 

Marinade about 2# of sliced Beef in:

¼ Cup Soy Sauce

1/3 Cup Rice Vinegar

2 Tbsp Sesame Oil

3 Tbsp Sugar

¼ tsp Crushed Red Pepper Flakes

Marinade an hour or more.

Pan fry or grill to desired temp.

 

Use a nice loaf of

French Bread

Crusty NOT chewy

The book says to spread on Pate` and that’s what we did.  

The book also says some other options include butter and mayonnaise

Tank noodle doesn’t use any type of spread and we actually like it better without.

Load the sandwich with:

Cilantro

Shredded Carrots

Cucumber strips or slices

Hot Pepper – sliced lengthwise (I used red pepper flakes)

Another option is to make a quick pickle for the carrots by:

Bringing to a boil:

          ½ Cup Rice Vinegar

          3 Tbsp Water

1 Cup Sugar

          1 tsp Salt

Stir until sugar is dissolved.

Cool slightly then add carrots – don’t cook the carrots – they should be crispy.