Vietnamese banh mi is one of my most favorite sandwiches. I’m not really a sandwich person and the only explanation I have to that is probably because I grew up eating rice and noodles 🙂 My dad was a traditional man who liked his rice with different dishes and soup. But like I mentioned in my first post about the original banh mi, I got hooked with it after trying it when I was in college in Oklahoma. I love making char siu too. They are so easy to make and my kids love it too. Pairing the two, I was really happy to have this for lunch AND dinner !!
I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION
- Slices of char siu - please refer to note
- Minced bird chiles or slices of jalapeno - optional
- Butter to spread
- Mayonnaise to spread
Radish and carrot pickled:
- 1 cup julienned daikon/radish
- 1 cup julienned carrot
- 3 Tbsp sugar
- ¼ cup vinegar
- 1 Tbsp salt
- Fresh cilantro leaves
Preparing the radish and carrot pickled:
- Use 1 Tbsp of salt and sprinkle over the carrot and radish. Rub the salt in and let it stand for about 15 minutes. Use your clean hands and squeeze the extra liquid out from the radish and carrot (you’ll be surprised by how much the salt extracted the water out). Rinse with cold water and drain off. Place the vegetables in a glass jar or container. Add in sugar and vinegar. Stir to mix everything and store in refrigerator and let it marinate overnight
Assembling the sandwich:
- Spread both cut sides of the bread lightly with butter on one side and mayonnaise on the other. Lay few pieces of char siu slices on it. Top with carrot and daikon shreds and a few pieces of minced chiles, if using, and coriander, spreading them along the length of the sandwich. Close and press firmly but gently to make the sandwich hold together. Serve whole or cut crosswise in half
Something about crusty bread !! It has that appeal for sure !!
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