BANH MI (VIETNAMESE SANDWICHES)
4 sandwiches
Banh mi are made with an astonishing variety of fillings. Really, any leftover meat will work in a pinch (the more flavorful, the better), as will cold cuts, small meatballs, cooked pork belly, and pulled pork.
Peel and cut into 2 ½ × ⅛-inch matchsticks:
- 4 ounces carrots
- 4 ounces daikon radish
Pack in a glass pint jar. Bring to a boil in a small saucepan:
- ½ cup distilled white vinegar
- ½ cup water
- 1 ½ teaspoons sugar
- 1 teaspoon salt
Pour the brine over the vegetables and let stand for 30 minutes. Lay out on a countertop:
- Four 6-inch lengths Vietnamese baguette, French bread (not sourdough), or 4 large, crusty rolls
Divide across the bread:
- ½ cup mayonnaise
- 1 cup chicken liver pâté, store-bought or homemade, 12 ounces sliced Grilled Vietnamese-Style Pork, or 8 slices Baked Marinated Tofu
- 12 sprigs cilantro
- 1 medium cucumber, peeled and cut into ¼-inch-thick matchsticks
- 12 thin slices jalapeño pepper, or to taste
Top the sandwiches with the carrot and daikon pickle, and serve with:
- Maggi seasoning, Golden Mountain sauce, or soy sauce
- Sriracha