Bánh Mì

Ingredients

• 1 Vietnamese or French baguette, about 12 inches (30 cm)
• 2 tablespoons (30 ml) mayonnaise
• 1 teaspoon (5 ml) soy sauce
• 1/2 teaspoon (2.5 ml) sesame oil
• 2 medium carrots (200 grams), julienned
• 1 medium daikon radish (200 grams), julienned
• 3 tablespoons (45 ml) rice vinegar
• 1 tablespoon (12 grams) sugar
• 1 teaspoon (6 grams) salt
• 6 ounces (170 grams) protein: grilled chicken, Vietnamese ham, pâté, or tofu
• 1/4 cup (10 grams) fresh cilantro leaves
• 1/4 cup (10 grams) fresh mint leaves
• 2 Thai bird's eye chilies, thinly sliced (or 1/4 teaspoon ground cayenne)
• 2 slices cucumber (optional)

Instructions

1. Make the quick pickles by combining carrots and daikon in a bowl, then pour in rice vinegar, sugar, and salt. Toss well and let sit for at least 15 minutes, stirring occasionally, until vegetables are slightly softened and tangy.
2. Prepare the protein while pickles develop: if using chicken, grill or pan-fry until cooked through and lightly charred; if using pâté or ham, simply slice to thickness; if using tofu, press and pan-fry until golden on both sides.
3. Mix mayonnaise, soy sauce, and sesame oil in a small bowl to create the spread.
4. Slice the baguette lengthwise and gently pull out some of the soft interior crumb to create space, being careful not to tear the crust.
5. Spread the mayo mixture on both inside surfaces of the baguette, then layer the protein down the center.
6. Top the protein with pickled vegetables using a slotted spoon to avoid excess liquid, allowing some brine to drip onto the bread.
7. Arrange fresh cilantro, mint, sliced chilies, and cucumber (if using) on top of the pickles.
8. Close the sandwich, press gently together, and cut diagonally into two halves or serve whole. Eat immediately while the bread is still warm and crispy.