Banh Mi Andong

Serves: —

asian main meat vietnamese

Ingredients

Banh Mi Pickles

  • 2 kohlrabi or 1 daikon radish, cut into matchsticks
  • 2 large carrots, cut into matchsticks
  • 5 slices ginger
  • 5 cloves garlic, smashed
  • 150 g sugar
  • 50 g salt
  • 150 g hot water (or more)
  • 300 g white vinegar

Banh Mi Mayo

  • 100 g mayonnaise
  • 50 g butter (room temperature)
  • 1 7-minute egg (whole)
  • 1 pinch MSG

Banh Mi Toppings

  • cilantro
  • shaved cucumber
  • jalapeno or chili slices

Banh Mi Protein

  • meat, tofu, or shrimp
  • 2 stalks lemongrass
  • 1 shallot
  • 1 clove garlic
  • 1 tbsp sugar
  • 0.5 tsp white pepper
  • 2 tsp fish sauce

Instructions

Banh Mi Pickles

  1. Slice the kohlrabi or daikon radish, and carrots into matchsticks.
  2. In a container, add the crushed garlic, ginger slices, sugar, and salt. Pour hot water over and mix until sugar and salt dissolve.
  3. Add the vegetables and top with white vinegar. Let it pickle for at least 30 minutes before using.

Banh Mi Mayo

  1. In a food processor, combine mayonnaise, room temperature butter, boiled egg, and a pinch of MSG. Blend until smooth.

Assembly

  1. Cut the hoagie-style roll, but don't slice it in half evenly. Instead, cut off a lid to create one almost full bread roll.
  2. Hollow out the bread roll.
  3. Spread the butter mayo on the bread roll.
  4. Optionally, add a leaf or two of lettuce.
  5. Fill the bread with lemongrass pork, pickles, fresh cilantro, shaved cucumber, and jalapeno or chili slices.
  6. Wrap the Banh Mi in sandwich paper, then aluminum foil, and press firmly to secure.