Bánh mì
Vietnam’s sandwich, a legacy of the French baguette: crusty bread with pâté, meat, pickled vegetables, coriander and chilli. Hoi An makes the one many call the best in the country.
Ingredients
- 4 small crusty rolls
- 400 g sliced roast pork or pork belly
- 100 g pâté
- Mayonnaise
- 1 carrot and 1 piece of daikon radish
- 50 ml rice vinegar and 2 tablespoons of sugar
- 1 cucumber
- Coriander, chilli and soy sauce
How to make it at home
- Cut the carrot and daikon into thin strips and leave them in the vinegar with the sugar and a little salt for 30 minutes.
- Warm the rolls in the oven so they’re crisp.
- Split them and spread with pâté and mayonnaise.
- Fill with the meat, a few drops of soy sauce, the drained pickles, cucumber strips, coriander and chilli.
- Serve straight away, while the bread is still warm.
The trick: Vietnamese bread is lighter than a baguette: look for one with an airy crumb and a thin crust.