Bánh Mí

Name: Banh Mi (Bánh Mí)
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 half-baguette or 2 Vietnamese bread rolls; 2 tablespoons whole-egg aïoli; 2 leaves oakleaf lettuce, torn; 100g thinly sliced char siu; 40g pickled carrot and daikon; 1 green onion, cut into thin strips; ½ Lebanese cucumber, thinly sliced; Pickled minced red chilli, to taste; Small sprigs coriander, to taste

I love the way food travels around the world, weaving aspects of one culture into another. The French brought their crisp, fluffy baguettes to Vietnam in the mid-1800s where they became the popular snack bánh mì. Just over a century later, the Vietnamese brought bánh mì to Australia where they’re now one of our take-away mainstays. While bánh mì are a healthy quick lunch to grab on the run, they’re even better when you take the time to make them at home. Mini bánh mì are fun to serve as finger food or a starter as little open sandwiches on slices of baguette. See video below to learn how to make Vietnamese pickles and enjoy bánh mì with a 333 Vietnamese beer for a vicarious Vietnamese holiday!

Serves 2

Ingredients

1 half-baguette or 2 Vietnamese bread rolls
2 tablespoons whole-egg aïoli (40ml)
2 leaves oakleaf lettuce, torn
100g char siu, thinly sliced (3½oz)
40g pickled carrot and daikon (1½oz)
1 green onion (scallion), cut into thin strips
½ Lebanese cucumber, thinly sliced
Pickled ground chilli, to taste
Small sprigs coriander, and/or perilla, mint or Thai basil leaves, to taste

Method

If using a baguette, slice into two then slice in half lengthways, if using rolls, just slice lengthways.
Spread cut sides with aïoli.
Add lettuce, then char siu.
Top with pickled carrot and daikon then green onion.
Slide slices of cucumber in against the other side of the bread.
Add as much or as little chilli as you like.
Tuck in a sprig or 2 of coriander and/or perilla, mint or Thai basil leaves and serve.