Banh mi are a take-away mainstay. They’re a healthy quick lunch to grab on the run and fun to serve as finger food or a starter if you turn them into little open sandwiches on slices of baguette. Inspired by leftover bits and pieces from a few weeks recipe testing, I whipped up these mini banh mi. Use this recipe as a guide and add whatever leftover Vietnamese herbs or meats you have on hand. Keeping it multi-cultural, I enjoy a glass of mavro kalavrytino Natur from Greek winery Tetramythos, with these French-influenced Vietnamese snacks.
Makes 6 pieces
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