I have been addicted to bahn mi sandwiches since the first time I had one. When I realized how easy they were to make at home, they became a regular menu item at my house. They make a great lunch or dinner and are perfect for a not-so-messy picnic sandwich. Basically, they are wonderful.
I had been buying French baguettes from a neighborhood Vietnamese grocery store, but after my recent love of making French bread developed, I realized I can make these same baguettes at home too. I checked out a couple recipes online and settled on this one for the French baguettes.
They were quite delicious and I was very happy with them, even if they did not look store-bought. My French bread shaping skills still leave something to be desired, and small-sized baguettes do not hide this any more than a full loaf does.
For the sandwich, I basically improvise with what meat I have on hand. Today, we had a mix of finely sliced pork from some leftover pork chops and grilled chicken breast. Sometimes I broil pork steaks specifically for these sandwiches, but really it tastes about the same whether it is fresh or leftover meat. The key is that the meat is well seasoned so that it is flavorful.
If you are making your own bread, from start to finish, this sandwich will take awhile to make. If you buy the bread and have some leftover meat to use, it is pretty quick. The only thing that should be done in advance is mixing the carrots and cucumbers with vinegar and seasonings.
The chili-garlic sauce is a must-have in my opinion, but if you are not into spicy food, without it would be good too. I fix the kids’ sandwiches without the chili garlic sauce, but would never skip it for myself. It is available in the Asian food section at most grocery stores.
Bahn Mi Sandwiches
Ingredients
- 1 cucumber, peeled and julienned
- 2 to 3 carrots, julienned
- 2 tablespoons rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons chili-garlic sauce
- 2 tablespoons mayonnaise
- Handful cilantro sprigs
- 4 teaspoons freshly squeezed lime juice
- 8 ounces cooked pork or chicken, thinly sliced
- 4 small French baguettes or other similar sandwich rolls
Directions
- Step 1 In a small bowl, combine the cucumbers, carrots, rice vinegar, sugar and salt. Season with pepper. Cover and refrigerate for at least 30 minutes, or up to two days.
- Step 2 Preheat the broiler on high.
- Step 3 Split the baguettes open and broil the insides for 2 to 3 minutes, until golden and toasted. Spread one side of each baguette with mayonnaise and one side with the chili-garlic sauce. Add a thin layer of meat on the sandwich and add a heaping scoop of cucumber and carrots. Top with cilantro and a teaspoon of lime juice per sandwich.
- Step 4 Cut in half and serve.
