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Vietnamese Bánh Mì
— Mother recipe · ar de en es fr it ja pt ru zh
A crispy and steamy sandwich that combines the savory flavors of meat with the freshness of aromatic herbs, a true fusion of Asian tastes.
📷 Bahnfrend — CC BY-SA 4.0 (Wikimedia Commons)
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⏱️ 15 min prep · 4 porzioni · facile
Ingredients
- 4 fresh baguettes
- 200g of shredded roast chicken
- 100g beef pâté
- 1 teaspoon of Dijon mustard
- 8 leaves of pickled cucumber
- 4 slices of lime pickle
- 2 tablespoons of sliced chili pepper
- 20g of soybean sprouts
- 1 teaspoon of sesame oil
- Fresh kinh gio herb (perilla basil)
Method
- Slice the baguettes in half and spread a thin layer of Dijon mustard on each side.
- Add shredded roast chicken and beef pâté to one side of the baguette.
- Arrange pickled cucumber leaves, lime pickle slices, and sliced chili pepper over the meat.
- Sprinkle some sesame oil over the vegetables and then add fresh kinh gio herb.
- Close the sandwich gently and cut it into two halves for easy consumption.
The story
Bánh mì originated during French colonial rule in Vietnam when French soldiers introduced baguettes. Over time, locals added traditional ingredients like roasted chicken or pork and crunchy vegetables to create this unique sandwich.
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