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Banh Mi Vietnamese sandwich tips

post #1 of 41
9/8/09 at 3:16am
Thread Starter 
Thinking of making a selection of these for a little dinner with friends coming up. Seems easy enough, and relatively light (before drinking later that evening). Grab a few baguettes, a spread, two or three meats, and a good selection of veggies. Then cut into sections maybe ~3" long and held together with a toothpick, sort of like finger sandwiches. Am I missing something?

Any suggestions or general tips are welcome. Meat suggestions as well. Sorry, no pate.
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post #2 of 41
9/8/09 at 3:19am
Pickled carrot, pickled daikon, cucumber, onion, cilantro, roasted pork, fish sauce.
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post #3 of 41
9/8/09 at 3:22am
I think most of the ingredients in a banh mi are homemade including the mayonnaise like spread.

I'm quite partial to any variety of a chicken banh mi.
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post #4 of 41
9/8/09 at 3:31am
Quote:
Originally Posted by kwilkinson View Post
Pickled carrot, pickled daikon, cucumber, onion, cilantro, roasted pork, fish sauce.

Also fresh jalapenos. Instead of fish sauce, most use Maggi.
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post #5 of 41
9/8/09 at 12:26pm
The traditional banh mi dac biet (special) is made with pickled carrot, pickled daikon, cucumber, cilantro, onion, cha (pork cold cut), roasted pork, headcheese, maggi seasoning, clarified butter, duck pate (I refuse to eat one of these without pate!), thai chili. There's no fish sauce involved; and jalapenos are for pussies. The pickling is done with diluted vinegar with a bit of sugar. The cha, roasted pork, and headcheese and be found in Chinatown. Go buy bread from a Vietnamese sandwich place as it's made just a bit different than a French baguette. You can make your own clarified butter and let it solidifies a little, or you can try ghee. I've also found canned pate in some grocery stores (that's actually pretty good; it was a French brand, IIRC). Of course, you can always try to make your own. Banh mi without pate is not banh mi, IMO. For variety, you can substitute the cold cuts with grilled pork, roasted chicken, Vietnamese meatballs, sardines, etc.
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post #6 of 41
9/8/09 at 12:53pm
Must have pate on it.
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post #7 of 41
9/8/09 at 3:20pm
Quote:
Originally Posted by DarkNWorn View Post
The traditional banh mi dac biet (special) is made with pickled carrot, pickled daikon, cucumber, cilantro, onion, cha (pork cold cut), roasted pork, headcheese, maggi seasoning, clarified butter, duck pate (I refuse to eat one of these without pate!), thai chili. There's no fish sauce involved; and jalapenos are for pussies.

The pickling is done with diluted vinegar with a bit of sugar. The cha, roasted pork, and headcheese and be found in Chinatown. Go buy bread from a Vietnamese sandwich place as it's made just a bit different than a French baguette. You can make your own clarified butter and let it solidifies a little, or you can try ghee. I've also found canned pate in some grocery stores (that's actually pretty good; it was a French brand, IIRC). Of course, you can always try to make your own. Banh mi without pate is not banh mi, IMO.

For variety, you can substitute the cold cuts with grilled pork, roasted chicken, Vietnamese meatballs, sardines, etc.


How so? But I agree with everything else....except for sardines.
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post #8 of 41
9/8/09 at 3:27pm
Sardines are amazing dude.
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post #9 of 41
9/8/09 at 3:28pm
Quote:
Originally Posted by track309 View Post
How so? But I agree with everything else.

Because you can't get enough heat from them. I like three 1/8" diagonal slices of thai chili in my banh mi, at the 1/4, 1/2 and 3/4 marks. This way, you get enough heat throughout your sandwich eating experience, and biting into one of those hidden gems just gives you a good enough jolt to your taste buds to make eating the sandwich a little more exciting.
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post #10 of 41
9/8/09 at 3:36pm
This thread has inspired me to go for a banh mi and pho for lunch.
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post #11 of 41
9/8/09 at 3:47pm
Quote:
Originally Posted by DarkNWorn View Post
Because you can't get enough heat from them. I like three 1/8" diagonal slices of thai chili in my banh mi, at the 1/4, 1/2 and 3/4 marks. This way, you get enough heat throughout your sandwich eating experience, and biting into one of those hidden gems just gives you a good enough jolt to your taste buds to make eating the sandwich a little more exciting.

Gotcha. It's not the hottest pepper but I like the aroma of fresh jalapeno peppers.
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post #12 of 41
9/8/09 at 3:48pm
i like my bread slightly toasted.
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post #13 of 41
9/8/09 at 5:02pm
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
This thread has inspired me to go for a banh mi and pho for lunch.

A high compliment you've given me.

I hope it went/goes well.
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post #14 of 41
9/8/09 at 5:11pm
Same here.

Just had some Banh Mi for lunch. delicious.

Owner of restaurant could not speak of word of English so that makes it more authentic.
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post #15 of 41
9/8/09 at 5:15pm
Where's the best Banh mi in NYC btw? I miss that shit.
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