This is a bahn mi.
It’s simply a sandwich with vietnamese roots.
And with this heat? It’s sandwich season in my kitchen.
The bun is a french style baguette and the filling can be any variety of meat, seafood or tofu which is usually accompanied by crunchy pickled vegetables, herbs and a chili kick of some sort.
Basically, a savoury, sweet, sour, spicy flavour bomb. The sandwich jackpot.
As a fan of the popular Bahn Mi Boys sandwich shop here in Toronto, I have been wanting to create something similar at home.
That, is lemongrass. If you’ve never used it before it has a fresh, floral lemony scent and flavour. Remove the tough outer leaves and mince the juicy root end. Ginger works as a good substitute if you can’t find it.
If you would prefer to meat-ify your bahn mi, this marinade would work beautifully with meat or seafood too.
The daikon is a large white radish with a mild flavour. It’s available in most grocery stores and can be substituted with any other type of radish.
Each of these components are simple to make and work together in a surprisingly harmonious way.