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Want to learn how to make a proper Bánh mì sandwich at home?

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By CLTure

September 3, 2019

Chef Jeremy Yen of Honey Buns Cafe (Super G Mart) recently stopped by NBC Charlotte (WCNC) to demonstrate how to make a proper Bánh mì sandwich with Colleen Odegaard and Eugene Robinson to help promote the CLTure Street Food Festival on September 29, 2019.

An amalgamation of both Vietnamese and French cultures, the sandwich has evolved into a popular food item in America. With many inauthentic variations of the sandwich, we’ve listed the ingredients and directions to build a classic Bánh mì.

Ingredients:

French Baguette – 8 to 10 inch
Pork Cold Cuts (Protein is interchangeable to desired preference. (i.e roasted chicken, tofu, fish…)
Radish – Korean or Daikon (Daikon preferred)
Carrots – 1 cup Shredded
Cilantro – 1 cup Shredded
Cucumbers (Persian or Kirby)
Jalapeno
Mayonnaise
Pâté
Sugar – ¾ cup
Vinegar – ¾ cup

Photo: Kurt Shackelford

Directions:

Step 1: For the pickled mixture, add vinegar and sugar into a bowl and whisk until the sugar is dissolved. Wash, peel and cut the radish and carrots into strips and put the radish and carrots into separate containers and pour pickled mixture and allow it to soak for 1 hour.

Step 2: Wash the cilantro, cucumber, and jalapeno. Cut the cucumbers and jalapenos into thin strips and set aside.

Step 3: Preheat an oven to 350F. Cut the baguette lengthwise without slicing through the other end. This will allow the baguette to hold the ingredients in and allow the inside of the bread to toast. Place in the oven for 2 minutes or until crispy.

Step 4: With the toasted baguette, spread a thin layer of pâté and mayonnaise. Lay the pork cold cut meats to the length of the bread. Add 2-3 sprigs of cilantro, slices of cucumber and jalapeno on top of the meat. Grab the pickled radish and carrots soaked inside the pickled mixture and place on top of vegetables and enjoy.

Check out the full NBC Charlotte segment here.

Check out Honey Buns Cafe and Super G Mart at the CLTure Street Food Fair on Sunday, September 29 from 2 p.m. to 8 p.m.!

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