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The Southeast Asian Table

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Bánh Mì

Vietnam

Step 1 of 9

Bánh Mì — step 1 of 9

Toss the carrot and daikon with the salt and 1 tbsp of the sugar in a bowl. Let stand 15 minutes, then squeeze out the liquid by handfuls and drain.

15 minutes15:00

Ingredients

4 sandwiches

Đồ chua (pickled carrot and daikon)

1 medium carrot, about 5 oz (140 g), cut into matchsticks
1 small daikon radish, about 7 oz (200 g), cut into matchsticks
1 tsp (6 g) fine sea salt
3 tbsp (38 g) granulated sugar
1/2 cup (120 ml) warm water
1/2 cup (120 ml) distilled white or rice vinegar

The sandwiches

4 Vietnamese-style baguettes, about 8 in (20 cm) each
4 tbsp (60 g) pork liver pâté
4 tbsp (60 g) mayonnaise
8 oz (225 g) Vietnamese cold cuts — chả lụa (pork sausage), thịt nguội (ham) or a mix, thinly sliced
1/2 English cucumber, cut into long thin spears
1 large handful cilantro sprigs
1–2 fresh red chillies, thinly sliced
2 tsp (10 ml) Maggi Seasoning or light soy sauce
Freshly ground black pepper

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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