Banh Mi sandwiches
Photo by Annabel Langbein Media
The colonisation of Vietnam by the French brought banh mi to the world. The baguette was introduced in the late 19th century by the French colonial rulers, and served with butter and preserves or sometimes in a savoury form with pate or ham and cheese.
The Vietnamese started to include their own ingredients, evolving the famous sandwich we enjoy today.
|¼||Small cabbage, very finely shredded|
|½ cup||Rice vinegar|
|4 cups||Cooked chicken, shredded; alternatively use cooked turkey|
|1||Spring onion, very finely chopped|
|2 Tbsp||Lime juice, or lemon juice|
|2 cloves||Garlic, crushed to a paste with ½ tsp salt|
|½ tsp||Five spice|
|2||Baguettes, halved; or four long rolls (ficelles)|
|2 Tbsp||Sweet chilli sauce|
|¼ cup||Coriander leaves, or mint leaves|
- Mix cabbage and carrot with half the rice vinegar, the salt and the sugar, and leave to lightly pickle for 30-60 minutes. When ready to use, drain and discard liquids.
- Place chicken or turkey in a bowl with remaining rice vinegar, spring onion, lime or lemon juice, garlic and five-spice powder and stir to coat.
- Split bread in half lengthwise, leaving one long side attached as a hinge. Scoop out most of the soft centre.
- Mix mayonnaise and Thai sweet chilli sauce and spread over 1 cut side of bread. Pile turkey mixture on top, then drained cabbage mixture and finish with coriander or mint leaves to serve.
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