Bánh mi are one of our take-away mainstays. They’re a healthy quick lunch to grab on the run and fun to serve as finger food or an entrée if you turn them into little open sandwiches on slices of baguette. Inspired by leftover bits and pieces from a few weeks recipe testing for A Month of Vietnamese, I whipped up these mini bánh mi. Use this recipe as a guide and add whatever leftover Vietnamese herbs or meats you have on hand. Enjoy with a 333 Vietnamese beer!
Makes 6 pieces
Ingredients
- 6 slices baguette
- 2 tablespoons whole-egg aïoli (see below)
- ½ small Lebanese cucumber, thinly sliced
- Handful pickled carrot and daikon
- 60g char sui, sliced
- 2 leaves oakleaf lettuce, torn
- Pickled minced chilli, to taste
- 1 green onion, finely chopped
- 6 small sprigs coriander
- Betel leaves, for serving (optional)
Birch & Waite make a great whole-egg aïoli.
Method
- Spread baguette slices with aïoli.
- Add a slice of cucumber on one side with some pickled carrot and daikon beside it.
- Top with char siu and tuck a piece of lettuce in among it.
- Dot with pickled chilli and sprinkle with green onion.
- Add a sprig of coriander.
- Serve on a bed of betel leaves if you like.
