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  4. Pickled Vegetable Banh Mi
Pickled Vegetable Banh Mi

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Ingredients

  • 1 cup shredded carrots
  • 1 cup thinly sliced daikon radish
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • 4 small baguettes
  • 1/2 cup mayonnaise
  • 1 pound thinly sliced cooked pork or tofu
  • 1 cucumber, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sliced green onions
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil

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Pickled Vegetable Banh Mi

Created by: Howcan Team

Ingredients

  • 1 cup shredded carrots
  • 1 cup thinly sliced daikon radish
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • 4 small baguettes
  • 1/2 cup mayonnaise
  • 1 pound thinly sliced cooked pork or tofu
  • 1 cucumber, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sliced green onions
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil

Instructions

  • In a small bowl, combine 1 cup shredded carrots, 1 cup thinly sliced daikon radish, 1/2 cup rice vinegar, 1/4 cup sugar, 1 teaspoon salt, and 1/2 cup water. Let the vegetables marinate for at least 30 minutes.
  • Preheat the oven to 350 degrees F. Slice the baguettes in half and warm them in the oven for 5 minutes.
  • Spread 2 tablespoons of mayonnaise on each baguette.
  • Layer the bottom half of each baguette with the pickled vegetables, cooked pork or tofu, cucumber slices, jalapeno slices, cilantro, and green onions.
  • In a small bowl, mix together 1 tablespoon soy sauce and 1 tablespoon sesame oil. Drizzle the mixture over the sandwich fillings.
  • Top the sandwiches with the other half of the baguettes and serve immediately.
LunchDinner
Vietnamese

The history of Pickled Vegetable Banh Mi dates back to the 19th century in Vietnam, during the French colonial period. This iconic sandwich is a fusion of French and Vietnamese culinary influences, featuring a crispy baguette filled with savory and aromatic ingredients. The pickled vegetables, including carrots, daikon radish, and cucumbers, add a delightful crunch and tangy flavor to the Banh Mi. Renowned chefs like Chef Andrea Nguyen have popularized this dish, and it has become a staple in Vietnamese cuisine. Today, the best versions of Pickled Vegetable Banh Mi can be found in authentic Vietnamese eateries across the globe, where the balance of pickled vegetables, fresh herbs, and savory proteins is key to creating the perfect Banh Mi experience.

40 min

|

4

|

380 calories

Instructions

  • In a small bowl, combine 1 cup shredded carrots, 1 cup thinly sliced daikon radish, 1/2 cup rice vinegar, 1/4 cup sugar, 1 teaspoon salt, and 1/2 cup water. Let the vegetables marinate for at least 30 minutes.
  • Preheat the oven to 350 degrees F. Slice the baguettes in half and warm them in the oven for 5 minutes.
  • Spread 2 tablespoons of mayonnaise on each baguette.
  • Layer the bottom half of each baguette with the pickled vegetables, cooked pork or tofu, cucumber slices, jalapeno slices, cilantro, and green onions.
  • In a small bowl, mix together 1 tablespoon soy sauce and 1 tablespoon sesame oil. Drizzle the mixture over the sandwich fillings.
  • Top the sandwiches with the other half of the baguettes and serve immediately.
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