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Nấu ăn:Bánh Mì
{{cookwork}}
[[Image:Bánh mì.jpg|right|thumb|Bánh mì]]
{{recipe}} | [[Cookbook:Cuisine of Vietnam|Vietnamese Cuisine]] | [[Cookbook:Sandwiches|Sandwiches]]

=Bánh mì: colorful Saigon sandwich=

'''''Bánh mì''''' means 'wheat cake/pastry' in Vietnamese.  It may have 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]]). Bánh mì is now sought after by many for its unique and delicious flavors.  There are many different types of bánh mì sandwiches, ranging from chunked BBQ grilled [[Cookbook:Pork|pork]], sliced pork pate, and shredded grilled [[Cookbook:Chicken|chicken]], to grilled and smoked [[Cookbook:Seafood|fish]], [[Cookbook:Sardine|sardine]], meatball, Chinese-style [[Cookbook:Sausage|sausage]], and tripe.  

Choices of bread are also quite varied.  It is customary to use a toasted French [[Cookbook:Baguette|baguette]] or French bread, because of the textures these breads provide: bánh mì tastes best when the outer crust of the bread is firm but not overly hard, and the inner part of the bread is fluffy and light like a yeast roll, that is, one which is not overly dense or spongy.  The reason for this is that the crust's firmness provides(contracted; show full)Meats:
* BBQ [[Cookbook:Pork|pork]]
* BBQ [[Cookbook:Chicken|chicken]]
* sliced pork pate 
* sliced pork meatloaf
* sliced ham
* BBQ [[Cookbook:Beef|beef]]
* [[cookbook:
tTextured vVegetable pProtein|textured vegetable protein]] (wheat gluten, [[Cookbook:seitan|seitan]], sueyu, suegai - vegetarian fish fillets)
* seasoned [[cookbook:tofu|tofu]]
* [[Cookbook:Meatballs|meatballs]]
* sliced Chinese/Thai/Vietnamese style [[Cookbook:Sausage|sausage]] (waxy kind)
* [[Cookbook:Sardine|sardines]]
* [[Cookbook:Tripe|tripe]]
* [[Cookbook:Smoked|smoked]] [[Cookbook:Salmon|almon|Smoked salmon]]
* grilled or [[Cookbook:Frying|fried]] [[Cookbook:Whitefish|whitefish]]

Other ingredients:
* sliced [[Cookbook:Turnip|turnip]]
* sliced [[Cookbook:Green Onion|green onion]]s
* sliced, patted dry [[Cookbook:Tomato|tomatoes]]
* sprigs of [[Cookbook:Mint|mint]]
* sprigs of [[Cookbook:Basil|basil]]
* shredded [[Cookbook:Cabbage|cabbage]]
* [[Cookbook:Brussels Sprout|sprout mix]]
* [[Cookbook:Lettuce|lettuce]]

Sauces for sandwich:

* [[Cookbook:Cuisine of Japan|Japanese]] [[Cookbook:Mayonnaise|mayonnaise]] (Cupie Mayo - squeeze bottle with a baby on front)
* (Mayso) mayo and soy
* (Maysocha) mayo, soy, [[Cookbook:Sriracha|sriracha]] chili sauce
* (Maycha) mayo, sriracha
* (Hot Mom) mayo, ''Lao Gan Ma'' &ndash; Sad, Old grandmother Chinese hot sauce (also great with [[Cookbook:French Fries|French fries]])
* any 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]]
[[Category:Sandwich recipes|Banh Mi]]
[[Category:Featured recipes|Banh Mi]]