The humble and satisfying sandwich can be found in just about each individual lifestyle. From classic American PB&Js to hoagies and burgers, wraps and clubs, pockets and panini, and an international smattering of open up-facial area toasts and tartines, there is a variation of a sandwich for every delicacies and hunger. In honor of the sandwich and its universal enchantment, I submit to you a delectable recipe for banh mi, which is confirmed to whisk you away from the everyday humdrum of sheltering, ZOOM conferences, discordant information and the winter season blues — at the very least for lunch.
Banh mi is the Vietnamese rendition of a sandwich with French sensibilities. It truly is a creation motivated by the prolonged colonization of Vietnam by France. French baguette, pate and mayonnaise meet the fragrance and spice of Southeast Asia, layered with lacquered meats, chiles, pickles and cilantro in a double-fisted whopper of a sandwich.
The attraction of banh mi lies in a perfect harmony of spicy, salty, sweet and piquant flavors matched by a gratifying mix of textures — crusty tender bread, sprigs of leafy herbs, sharp pickles and a creamy chile-spiked mayo sauce. It truly is a loaded sandwich, and in keeping with sandwich ethos, a excellent way to repurpose leftover meats, this sort of as pork, rooster and duck. In this recipe, the cooked meat is shredded and tossed in a sweet and salty vinaigrette, then reheated in the oven until eventually warm and crisp. A smear of liver pate is an genuine addition to banh mi, but I have not included it, opting for a further generous smear of the chile-spiked mayo. If you would like to include pate, then by all signifies do so.
Overall Time: 30 minutes, furthermore pickling time
Generate: Makes 4 sandwiches
1 massive carrot, peeled, slash into matchsticks
1 (4-inch) daikon, peeled, reduce into matchsticks
1/4 cup unseasoned rice wine vinegar
1 to 2 teaspoons Asian incredibly hot sauce, these kinds of as Sriracha
1 teaspoon contemporary lime juice
2 tablespoons mild brown sugar
1 tablespoon vegetable oil
2 teaspoons Asian warm sauce, these types of as Sriracha
1/4 teaspoon ground coriander
3/4 to 1 pound cooked and shredded pork shoulder, rooster thigh meat or duck leg meat
4 crusty French supper rolls or 1 French-style baguette slice into 4 (5-inch) parts, break up crosswise
1/2 English cucumber, thinly sliced
1 to 2 jalapeno peppers, seeded, thinly sliced
1 cup contemporary cilantro sprigs
Speedy-pickle the veggies: Merge the carrot and daikon in a bowl. Sprinkle the sugar and salt over and, making use of your fingers, rub the veggies until the sugar and salt dissolve and the veggies commence to soften. Stir in the vinegar and permit stand for at the very least 30 minutes (or refrigerate for up to 24 several hours). Drain in advance of working with.
Whisk all of the mayo components in a tiny bowl. Chill right until use.
Preheat the oven to 450 levels. Whisk the soy sauce, sugar, oil, scorching sauce and coriander in a bowl. Include the meat and combine to extensively coat. Unfold the meat in a little baking dish. Transfer to the oven and cook until crisp and slightly caramelized in sections, 6 to 8 minutes, stirring at the time.
To assemble, distribute about 1 tablespoon mayo on every base roll half. Major with a layer of cucumber, then mound some brief pickles over the cucumber. Top rated with the meat. Set up the jalapeno slices around the meat and top rated with cilantro sprigs. Spread additional mayo (or pate, if wanted) on the top roll fifty percent. Provide immediately.