top of page
AZplaces_logo.png
Banh Mi "Vietnamese" Sandwiches
Lunch
Banh Mi "Vietnamese" Sandwiches

Prep Time: 10 min

Cook: 15 min

Servings: 8

Tools & Equipment List

Mixing Bowl, Whisk, Cutting Board, Knifes, Butter Knife, Skillet, Stove

INGREDIENTS

  • 4 French baguettes, cut into 6-inch pieces

  • 1 large cucumber, thinly sliced

  • Fresh cilantro

  • Fresh mint (optional)

  • Salt and pepper


Protein — Choose One:

  • Turkey - deli sliced (16 oz)

  • Tofu - 2 packages extra firm, sliced ½-inch thick

  • Eggs - 8 large, scrambled or cooked to preference


Tofu Marinade (if using tofu):

  • Go-Chu-Jang sauce to coat

  • Salt and pepper


Sriracha Mayo:

  • 1 cup mayonnaise

  • 2–4 tablespoons Sriracha


Pickled Vegetables:

  • 2 cups carrots, julienned

  • 2 cups daikon radish, julienned

  • 1 cup white vinegar

  • 1 cup water

  • 4 tablespoons sugar

  • 2 teaspoons salt

Ingredients List

Cucumber

Mint

Bread - French Baguettes

Salt & Pepper

Sriracha

Vegetables - Pickled

Protein: Turkey, Tofu or Egg

Mayonnaise

Cilantro - Fresh

Tofu

Korean Chili Paste

Egg

Turkey (Deli)

INSTRUCTIONS


Preparing the Protein


If Using Turkey:

  • Arrange deli sliced turkey on a serving platter, keep chilled


If Using Tofu:

  • Pat tofu dry, coat with Go-Chu-Jang sauce, season with salt and pepper

  • Marinate 15 minutes, cook in skillet over medium heat 5 minutes per side until golden

  • Slice into strips once slightly cooled


If Using Egg:

  • Beat eggs, season with salt and pepper

  • Cook in buttered skillet over medium-low heat until just set

  • Keep warm on low heat until ready to serve


Preparing the Toppings

  • Mix mayo and Sriracha in a small bowl, adjust heat to taste

  • Slice cucumber into thin rounds, arrange on platter

  • Drain pickled vegetables, place in serving bowl

  • Set out cilantro and mint in small bowls

  • Cut each baguette piece lengthwise without cutting all the way through


Setting Up the Sandwich Bar

  • Arrange baguettes, Sriracha mayo, protein, cucumber, pickled vegetables, and herbs on serving platters and bowls with tongs or spoons

  • Each person spreads Sriracha mayo, layers protein and toppings, and assembles their own sandwich


Pickled Vegetables — Store-Bought Alternative: Pickled daikon and carrot can be purchased ready-made at Asian grocery stores or in the international aisle of most larger supermarkets.


Pickled Vegetable Recipe:

  • Combine vinegar, water, sugar, and salt, stir until dissolved

  • Add julienned carrots and daikon, press to submerge

  • Cover and refrigerate at least 30 minutes or overnight, drain before serving

bottom of page