Vietnamese Banh Mi: sandwiches with a French twist

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Culy reader Rik, expert in the field of Asian cuisine and blogger of  Puur Eten , regularly makes special Asian recipes for us. This time: Vietnamese sandwiches with a French twist, called  bánh mi thit. A bit of work, but oh, how delicious this is!

For 4 sandwiches:

  • 4 small baked baguettes
  • 100 grams (cream) pate
  • 150 grams of fricandeau
  • 200 grams carrot
  • 200 grams radish
  • half cucumber
  • few spoons of mayonnaise
  • 1 or 2 peppers
  • bunch of coriander

To make the carrot:

  • 100 ml rice vinegar
  • 50 grams of sugar
  • pinch of salt

Rik: ” Bánh mi ‘ is Vietnamese for bread; French bread usually (remains of the French settlers). ‘ Thit ‘ means meat. When you walk down the street in Vietnam, you see French baguettes everywhere. I thought that was a very pretty face. When I was in Vietnam, I often ate the bánh mi thit; a baguette with cucumber, radish, sweet and sour carrot, coriander, grilled fricandeau (or other pork), pate, mayonnaise, fish and soy sauce. A wonderful combination of real French ingredients (pate, mayonnaise, baguette) and delicious Vietnamese ingredients (fish sauce, coriander, sweet and sour carrot).

I found the stalls selling the bánh mi all over Vietnam. Fortunately, because these sandwiches are damn tasty! The Vietnamese sandwiches are now a real hit in the United States. But recently the Netherlands also has a shop (‘ Boguette ‘, in Rotterdam) that sells the bánh mi. I hope that the Netherlands -just like me- will fall in love with these delicious Vietnamese sandwiches.”


The recipe:

Cut the carrot julienne. I use a special blade for this. If you don’t have one and don’t feel like cutting the carrot julienne yourself, you can also choose to grate the carrot.

Boil the rice vinegar and let the sugar dissolve in it. Once the sugar has completely dissolved, add a pinch of salt and turn off the heat. Place the carrot strips in a bowl and add the vinegar-sugar mixture. Allow to cool for at least 30 minutes to allow the flavor to soak into the root.

Cut the rettich julienne. Cut the cucumber into thin, half slices. Finely chop the pepper. Cut open the bun. Spread a layer of cream pâté on the bottom part of the bun.

Now spread a layer of mayonnaise over it. Put some slices of fricandeau on it. About that the carrot. Some cucumber slices on top. Followed by the rettich. Then some peppers and coriander. (In Vietnam they use quite a bit of coriander. But as with everything to do with food: do what you like!). Sprinkling a few drops of fish sauce and soy sauce over it is great to do for a while. But I recommend drizzling the Vietnamese dipping sauce over it a bit. Delicious!

Tip: You can prepare everything that goes on this sandwich in advance. Invest at the last minute and you can enjoy your homemade bánh mi thit. You can vary infinitely. Enjoy it!

Check Puureten for a step-by-step plan in photos.


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