Easy Vietnamese Banh Mi - Vietnamese Sandwich

Name: Easy Vietnamese Banh Mi - Vietnamese Sandwich
Cuisine: American
Ingredients: 1 pork meat loaf (12 oz); 1 Persian/Kirby cucumber; 3 bunches cilantro; Pickled carrot/daikon (https://youtu.be/vWjUFkJ1Zlk); Baguette; Mayonnaise; Sriracha chili sauce; Cooking oil; Olive oil; Salt & pepper; 1 tablespoon sugar; 2 tablespoon soy sauce; 4 tablespoon water

Julie - Mrs. Lin's Kitchen @mrslinskitchen

San Ramon

This is my take on the Vietnamese sandwich, banh mi. In my recipe, I use the Vietnamese pork meat loaf, also known as Vietnamese pork sausage or sausage roll. You can watch my full video recipe here (youtu.be/HvrJrzH4mUc)

Julie - Mrs. Lin's Kitchen @mrslinskitchen

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Ingredients

1pork meat loaf (12 oz)
1Persian/Kirby cucumber
3 bunchescilantro
Pickled carrot/daikon (https://youtu.be/vWjUFkJ1Zlk)
Baguette
Mayonnaise
Sriracha chili sauce
Cooking oil
Olive oil
Salt & pepper
1 tablespoonsugar
2 tablespoonsoy sauce
4 tablespoonwater

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Steps

1

Cut the sausage about ¼” thick. You really can cut them into any shape that you like but make sure the pieces will fit the baguette you use.
2

Take your baguette and cut it in half lengthwise. Toast them so the outside is slightly crunchy.
3

With the Kirby cucumber, I like to peel the skin because it’s quite thick. Thinly slice the cucumber lengthwise about 1/8” thick.
4

In a clean bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 4 tablespoons of water
5

Add some oil to a pan. You don’t need too much oil, just enough so the sausage won’t stick. Fry sausage on medium heat. If your pan doesn’t have enough space, divide the sausage and sauce into two batches. Flip the sausage when one side is lightly brown.
6

Next, drizzle some of the sauce on the top and continue to fry until the sauce is completely absorbed. Take the sausage out when both sides are golden brown.
7

Mix some mayonnaise and sriracha together. Adjust the sriracha to your spiciness tolerance.
8

To assemble the sandwich, layer the baguette, sausage, cucumber, pickled daikon and carrot, and the cilantro. Lastly, place the top of your baguette and secure the sandwich with some wooden sticks or skewers. Make sure all the layers of fillings are placed evenly on the entire baguette. You want to be able to taste all the ingredients within every bite.
9

Instead of mayonnaise and sriracha, you can drizzle some olive oil, and sprinkle some salt and pepper. You can also wrap the aluminum foil around the sandwich to take it with you for lunch or on a picnic.
10

Watch my full video recipe here (https://youtu.be/HvrJrzH4mUc)

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Julie - Mrs. Lin's Kitchen @mrslinskitchen

on May 22, 2021 05:53

San Ramon

Hello, everyone! This is Julie but many of you might know me as Mrs. Lin from Mrs. Lin’s Kitchen.Born and raised in Taiwan, I moved to the U.S. with my family when I was a teenager. My mom is a great cook and she has been a huge influence and inspiration to me. I started this because I like to share and document all my favorite recipes.Because of my Taiwanese background, my recipes consist of mainly Taiwanese, Japanese, Chinese, and some Southeast Asian. Some I learned from my mom, some I learned while growing up and many I have created throughout the years.I hope you like what I bring to you here. Please leave me some comments and let me know what you like to see in the future.You can visit my Youtube channel for more ingredients:https://www.youtube.com/mrslinskitchenTo download my printable recipes, please visit:http://site.mrslinskitchen.com/recipes/index.php/about-mrs-lin/