Banh Mi
If you are traveling in Vietnamese, do not forget to try the culinary in vietnam. Food that is similar to one of his Sandwitch USA, food name is Banh Mi. The sandwiches are crisp, salty, tangy, and sweet, the perfect marriage of French and Vietnamese influences. Bánh mì literally means "bread" and the baguette traditionally used for the sandwich is a Vietnamese spin on the French classic. A combination of rice and wheat flour makes it light and fluffy with a thin, crackly crust. For a home version of the sandwich, it's fine to use any fresh, soft baguette; we usually get ours at a Filipino or Italian bakery. Of course, you can bake your own, too, but avoid using artisan-style breads which tend to be too thick and chewy.
How to Makes 2 sandwiches
2 (8-inch) baguettes
Do chua (pickles)
Tofu
Spread
Additional fillings and garnishes
For the spread
In a small bowl, combine mayonnaise and cilantro. Add Maggi or soy sauce to taste, if desired.
For the do chua (pickles)
In a large bowl, combine sugar, salt, vinegar, and water. Add daikon and carrots and toss. Cover and refrigerate for at least one hour. Drain completely before using.
(Note: The measurements given are guidelines; feel free to adjust the sugar, vinegar, or salt to your own taste.)
For the tofu
Cut tofu into 1/4-inch thick slices and press between clean kitchen towels or paper towels to rid of excess water. In a shallow dish, combine soy sauce, vegetable oil, sesame oil, lemongrass, and garlic. Place tofu in dish, gently coat slices with marinade, and arrange so they overlap as little as possible. Cover and refrigerate for at least one hour. Cook in a skillet over medium heat until brown and crisp on each side.
To serve
Slice baguettes lengthwise, leaving one side as a hinge. Spread mayonnaise on top and bottom halves. Arrange fillings and garnishes: cucumber, do chua, tofu, jalapeño, cilantro.
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| Banh Mi Food |
How to Makes 2 sandwiches
2 (8-inch) baguettes
Do chua (pickles)
- - 1 cup julienned daikon
- - 1 cup julienned carrots
- - 1/2 cup white vinegar
- - 1 cup water
- - 1/4 cup sugar
- - 1/2 teaspoon salt
Tofu
- - 6 to 8 ounces extra firm tofu (half a standard package)
- - 1 tablespoon soy sauce
- - 2 bulbs lemongrass, minced
- - 1 clove garlic, minced
- - 1 tablespoon vegetable oil
- - 1 teaspoon sesame oil
Spread
- - 4 tablespoons mayonnaise
- - Optional: Maggi seasoning sauce or soy sauce
- - 1 tablespoon finely chopped cilantro
Additional fillings and garnishes
- -1 medium cucumber, sliced lengthwise
- -1 or 2 jalapeño peppers, sliced
- - Small handful cilantro
For the spread
In a small bowl, combine mayonnaise and cilantro. Add Maggi or soy sauce to taste, if desired.
For the do chua (pickles)
In a large bowl, combine sugar, salt, vinegar, and water. Add daikon and carrots and toss. Cover and refrigerate for at least one hour. Drain completely before using.
(Note: The measurements given are guidelines; feel free to adjust the sugar, vinegar, or salt to your own taste.)
For the tofu
Cut tofu into 1/4-inch thick slices and press between clean kitchen towels or paper towels to rid of excess water. In a shallow dish, combine soy sauce, vegetable oil, sesame oil, lemongrass, and garlic. Place tofu in dish, gently coat slices with marinade, and arrange so they overlap as little as possible. Cover and refrigerate for at least one hour. Cook in a skillet over medium heat until brown and crisp on each side.
To serve
Slice baguettes lengthwise, leaving one side as a hinge. Spread mayonnaise on top and bottom halves. Arrange fillings and garnishes: cucumber, do chua, tofu, jalapeño, cilantro.
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