Difference between revisions 74171 and 74172 on viwikibooks

{{DISPLAYTITLE:Cookbook:<span lang="vi" xml:lang="vi">Bánh mì</span>}}⏎
{{cookwork}}
[[Image:Bánh mì.jpg|right|thumb|Bánh mì]]
{{recipe}} | [[Cookbook:Cuisine of Vietnam|Vietnamese Cuisine]] | [[Cookbook:Sandwiches|Sandwiches]]

={{lang|vi|Bánh mì}}: colorful Saigon sandwich=

'''''{{lang|vi|Bánh mì}}''''' means 'wheat cake/pastry' in [[Vietnamese]].   It may have started as a 'kitchen sink' recipe in [[w:Vietnam|Vietnam]], where various leftovers would be tossed into a [[Cookbook:Sandwiches|sandwich]] to finish them up (like a [[Cookbook:Po' Boy|po' boy]]). {{lang|vi|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]], 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 a barrier for the moisture of the sandwich, and the lightness of the inner bread does not overwhelm the flavors of the sandwich, which would otherwise make the sandwich taste overly 'bready'.  Still, no sandwich tastes better than the flavor of the bread, so make sure the bread is fresh and flavorful (preferably one from a bakery).  Using a store-bought bread yields unpredictable results as they tend to taste overly processed or they taste like the plastic or paper bag in which they are kept. 

To make a {{lang|vi|bánh mì}} sandwich, begin with a toasted French baguette.  Cut a length of baguette in half lengthwise and either remove excess bread from the inner portion of the sandwich by digging out a cavity in the two halves or press into the bread to form trenches. These depressions are where we will put the [[Cookbook:Mayonnaise|mayonnaise]] and ingredients.

The following are different ingredients used to make bánh mì.  Put in as many as you wish in your sandwich - each is different.  The first list of ingredients are typical bánh mì ingredients, the second list are [[Cookbook:Meat|meat]] ingredients, and the third list are optional other ingredients.  Have fun!

Standard bánh mì ingredients:
* pickled julienned [[Cookbook:Carrot|carrot]]
* [[Cookbook:Pickling|pickled]] julienned [[Cookbook:Daikon|daikon]] radish
* [[Cookbook:Cilantro|cilantro]] leaves and stalks
* super-thin [[Cookbook:Jalapeño|jalapeño]] slices
* fresh sliced cucumber

Meats:
* BBQ [[Cookbook:Pork|pork]]
* BBQ [[Cookbook:Chicken|chicken]]
* sliced pork pate 
* sliced pork meatloaf
* sliced ham
* BBQ [[Cookbook:Beef|beef]]
* [[cookbook:Textured Vegetable Protein|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)
* sardines
* [[Cookbook:Tripe|tripe]]
* [[Cookbook:Salmon|Smoked salmon]]
* grilled or [[Cookbook:Frying|fried]] 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]]