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Nấu ăn:Bánh Mì
<small>&lt;[[Cookbook]] | [[Cookbook:Cuisine of Vietnam|ack to Vietnamese Cuisine]]</small> | [[Cookbook:Sandwiches|Sandwiches]]
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=Bánh mì: Colorful Saigon Sandwich=


'''''Bánh mì''''' means 'French sandwich' in Vietnamese.  Maybe it started as a 'kitchen sink' recipe in Vietnam, where various leftovers would be tossed into a [[Cookbook:Sandwich|sandwich]] to finish them up (like a [[Cookbook:Po' Boy|Po' Boy]]). Now bánh mì is sought after by many for the unique and delicious flavors.  There are many different types of bánh mì sandwiches, ranging f(contracted; show full)

Standard bánh mì ingredients:
* pickled julienned [[Cookbook:Carrot|carrot]]
* julienned pickling/english [[Cookbook:Cucumber|cucumber]] (not the American one)
* [[Cookbook:Cilantro|cilantro]] leaves and stalks
* super-thin [[Cookbook:Jal
eapeño|jaleapeño]] slices

Meats:

* BBQ [[Cookbook:Pork|pork]]
* BBQ [[Cookbook:Chicken|chicken]]
* Ssliced pork pate 
* Ssliced pork meatloaf
* BBQ [[Cookbook:Beef|beef]]
* Vvegetable-based texturizers (tofu-tvp, wheatgluten, seitan, sueyu, suegai)
* [[Cookbook:Meatball|Mmeatballs]]
* Ssliced Chinese/Thai/Vietnamese style [[Cookbook:Sausage|sausage]] (waxy kind)
* [[Cookbook:Sardine|Ssardines]]
* [[Cookbook:Tripe|Ttripe]]
* Smoked[[Cookbook:Smoked|smoked]] [[Cookbook:Salmon|salmon]]
* Ggrilled or [[Cookbook:Frying|fried]] [[Cookbook:White fFish|white fish]]

Other ingredients:

* Ssliced [[Cookbook:Turnip|turnip]]
* Pickled[[Cookbook:Pickling|pickled]] julienned [[Cookbook:Daikon|daikon]] radish
* Hhandful of [[Cookbook:Green oOnion|green onion]]
* Ssliced, patted dry [[Cookbook:Tomato|tomatoes]]
* Ssprigs of [[Cookbook:Mint|mint]]
* Ssprigs of [[Cookbook:Basil|basil]]
* Sshredded [[Cookbook:Cabbage|cabbage]]
* S[[Cookbook:Sprout|sprout mix]]
* [[Cookbook:Lettuce|Llettuce]]

Sauces for sandwich:

* Tip: Use Japanese Mayonnaise[[Cookbook:Cuisine of Japan|Japanese]] [[Cookbook:Mayonnaise|mayonnaise]] (Cupie Mayo - squeeze bottle with a baby on front)

* (Mayso) Mmayo and soy
* (Maysocha) Mmayo, soy, [[Cookbook:Sriracha|sriracha]] chili sauce
* (Maycha) Mmayo, sriracha
* (Hot Mom) Mmayo, ''Lao Gan Ma'' &ndash; Sad, Old grandmother Chinese hot sauce (also great with [[Cookbook:French Fries|French fries]])
* Aany of the above with [[Cookbook:Lime|lime]] (or [[Cookbook:Lemon|lemon]]) juice and [[Cookbook:Sugar|sugar]]
* BBQ sauce and mayo


Pickling the vegetables:

Sprinkle light [[Cookbook:Salt|salt]] over julienned vegetables, wait 5 min, rinse with cold water.  Mix equal parts of water, coconut vinegar (or white) with natural [[Cookbook:Sugar|sugar]] (or white).  Bring to a boil, cool and pour over vegetables.  Store mixture using an appropriate container (glass, polycarbonate, hdpe 5+) in the refrigerator.

{{Wikipedia|Banh Mi}}
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Original author: [[User:Mchrisneglia|Mchrisneglia]] &lt;mchrisneglia AT yahoo DOT com&gt;, March 24, 2004

Author's Notes: please contribute!

[[Category:Vietnamese recipes|Banh Mi]]⏎
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[[Category:Sandwiches|Banh Mi]]