Teriyaki Beef Banh Mi with Sesame Cucumber Salad

 
Teriayki Beef Banh Mi with Sesame Cucumber Salad

July 22nd 2011By Jamie Geller

This tasty meal is a take on a traditional Vietnamese sandwich and a great way to use leftover beef you grilled the night before. If you don’t have any leftovers, simply grill skirt steak or flank steak marinated in teriyaki sauce and cool completely. This sandwich would be great with rotisserie chicken as well!

 

Pickled Carrots and Daikon

 

August 7th 2014By Chef Laura Frankel

The classic Banh Mi sandwich is a mix of spicy, sour, crunchy and savory. I pickle carrots and daikon radish for the crunchy-sour part of the dish. You can easily add cooked and sliced beets as well. This is quick, easy and delish!

 

Chanterelle Banh Mi Bites

 
Chanterelle Banh Mi Bites

June 5th 2012By Michael Natkin

Banh mi are Vietnamese sandwiches that have taken the West Coast by storm. They are served on crusty baguettes, spread with a little mayo, and stuffed with pickled vegetables and a filling of your choice. Tofu is usually on the menu, though vegetarians still have to watch out for fish sauce. I’ve adapted the traditional banh mi into a little two-bite crostini that makes a great appetizer. It will really wake up your palate with bright flavors and crunchy textures. If you can’t find chanterelle or other wild mushrooms, a thin slab of well-fried tofu would also be delicious, or you could use portobello mushrooms, cut into pieces that will sit nicely atop your baguette slices.

 

Banh Mi with Daikon Carrot Slaw

 
banh mi

August 27th 2012By Shifra Klein

Banh mi is a popular Vietnamese sandwich served by street vendors throughout Southeast Asia. It has a fresh, crunchy and delicious bite and is a great way to use leftover roasted chicken. This slaw is an essential component of a banh mi, but is great as a salad on its own or part of a fish or chicken dinner. Daikon is a type of radish that has a sweet and crunchy bite and is used a lot in Aisan cuisine aka Oriental radish.

 

Bahn Mi Taco

 
Bahn Mi Taco

March 17th 2014By Tamar Genger MA, RD

If you haven't jumped on the Bahn Mi Bandwagon because the baguettes have too many carbs, now is the time to make a Bahn Mi Taco. Bahn Mi is a traditionally Vietnam meat and pickled vegetable sandwich on a special kind of baguette. It is easy to make quick pickled carrots, daikon and cucumbers for this dish, just make sure to give yourself at least an hour to let the veggies absorb the flavor. This would make a really great appetizer, but you can also eat it as a meal with a large salad or soup on the side.

 

Bahn Mi Salmon Burger

 
Bahn Mi Salmon Burger

August 10th 2014By Chef Laura Frankel

Banh mi sandwiches are a byproduct of French colonialism in Indochina, combining French and Vietnamese ingredients and flavors. Banh mi sandwiches are my favorite sandwich and I cannot get enough of the lip-smacking sweet- sour and savory deliciousness. This is my latest Banh mi variation. I like to use a combination of fresh Wild salmon and smoked salmon (not lox) for my salmon burgers. The briny fresh salmon alone would be “blown away” by the hot smoky grill or even a hot grill pan, but in combination with a smoked salmon, the fresh flavor shines through the smoke and is a brightly flavored alternative to a beef burger. I use an aioli to bind my ingredients. The fat, in this case the egg yolks and oil, keep the patty intact and add moisture to the mix. I do not use starchy binders like breadcrumbs or flour as the delicate salmon texture would be lost to the gummy starch. I added lime and ginger to my aioli for my rendition of the classic Vietnamese/French sandwich. I like the bright and “sunshiny” flavors.