Vietnamese sandwich in a French baguette - a fusion of colonial heritage and Asian flavors. A crispy baguette filled with grilled pork, pâté, pickled carrots and radishes, fresh cilantro, and jalapeño. Soy sauce and mayonnaise bring it all together. Contrasts: crunchy-soft, sweet-sour, spicy-mild. Perfection in street food.
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Grate the carrot and daikon into sticks, marinate in vinegar with sugar.
Marinate the meat in soy sauce with garlic and sugar.
Grill or fry the meat until caramelized, then slice it.
Cut the cucumber into thin sticks.
Lightly warm the baguettes, then cut them lengthwise (not all the way through).
Spread mayonnaise on both sides.
We arrange the meat, marinated vegetables, cucumber.
Add the cilantro and jalapeno slices.
Bánh mì is one of the most popular street food dishes in Vietnam, which originated from French colonization, combining local ingredients with European traditions.
Bánh mì is best served warm, on a plate made of natural wood or ceramic dishware. You can add extra sauces to the dish, such as sriracha or hoisin sauce. Garnish with fresh cilantro and slices of jalapeño for a better presentation.
Leftover bánh mì is best stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can use the oven or a skillet to restore the baguette's crispiness.
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Comments (4)
Pro tip: podgrzejcie talerze przed podaniem - danie dłużej pozostaje ciepłe.
Można to zrobić w multicookerze? Jaki program ustawić?
Średnio mi smakowało, może źle coś zrobiłam? Spróbuję jeszcze raz.
Dobre na imprezę - łatwe do przygotowania dla większej grupy.
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