Vietnamese Banh Mi Sandwich with Pickled Vegetables
Vietnamese Banh Mi Sandwich with Pickled Vegetables
Pickled Vegetables:
3/4 cup of thinly sliced red radish (or daikon)
3/4 cup of thinly sliced carrots
3/4 cup of thinly sliced cucumbers
3/4 cup of thinly sliced red onion (optional)
1/4 cup of thinly sliced jalapenos (optional)
1/2 cup of unseasoned rice vinegar
2 tablespoons of sugar
1 teaspoon of kosher salt
1 tablespoon of toasted sesame oil
Marinated Meat:
2 tablespoons of fish sauce
2 tablespoons of soy sauce
2 tablespoons of sugar
1 tablespoon of toasted sesame oil
1 teaspoon of freshly ground black pepper
1 teaspoon of kosher salt
4 garlic cloves, finely minced
¼ cup of fresh basil, finely chopped
1.5 pounds of thinly sliced chicken, pork, and beef
Other:
Mayonnaise
Fresh basil or cilantro
Light and airy French baguette
Instructions:
Combine all the pickled vegetables ingredients in a large jar. Close the lid, shake to dissolve the sugar, and transfer to the fridge for at least 6 hours or overnight.
Combine all the marinade ingredients, except for the meat, in a large bowl and whisk until combined. Transfer the marinade to a large plastic bag along with the meat and marinate for at least 6 hours or overnight.
When the meat is done marinating, heat up a cast-iron grill and cook the meat for about 3-4 minutes on each side, until cooked through.
Assemble the sandwich by first applying a thin layer of mayonnaise onto each cut side of the French baguette. Then layer on some grilled meat and pickled vegetables. Finish with some fresh cilantro and enjoy!