Banhmi Recipe
Cilantro/Daikon/Carrot Garlic Aioli/Sriracha +Chili Crisp & Nuoc Cham $1
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Ingredients
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Pickled Vegetables
Garlic Aioli
Proteins & Bread
Condiments & Garnish
Nuoc Cham (Vietnamese Dipping Sauce)
Method
Pickled Vegetables
Julienne the daikon and carrot into matchstick-sized pieces so they total about 1 cup each.
In a heatproof bowl, dissolve 1 tablespoon sugar and 1 teaspoon salt into 3 tablespoons rice vinegar and 3 tablespoons water.
Add the julienned daikon and carrot to the pickling liquid, toss to combine, and press down so vegetables are submerged. Let sit at room temperature for at least 20 minutes, or refrigerate up to 24 hours for a crisper, tangier result.
Garlic Aioli
In a small bowl, combine 1 cup mayonnaise, 2 finely minced garlic cloves, 1 tablespoon fresh lime juice, 1 teaspoon salt, and 1 teaspoon black pepper. Mix until smooth and taste-adjust seasoning. Chill until ready to assemble.
Nuoc Cham (Vietnamese Dipping Sauce)
In a bowl, dissolve 2 tablespoons granulated sugar into 1 cup warm water, stirring until fully dissolved.
Add 3 tablespoons fish sauce and 2 tablespoons fresh lime juice to the sweetened water and stir to combine.
Stir in 1 minced garlic clove and the sliced chili. Taste and adjust: add more lime for brightness, sugar for sweetness, or fish sauce for saltiness. Set aside.
Protein & Bread
If your protein is raw, season thin slices of pork or chicken with salt and pepper and pan-sear over medium-high heat in a little oil until cooked through and slightly caramelized, about 3–4 minutes per side depending on thickness. If using pre-roasted or grilled meat, warm gently in a skillet or oven at 300°F (150°C) for 5–8 minutes until heated through.
Slice the baguette or banh mi rolls lengthwise, leaving one side hinged. Optionally spread 1 tablespoon butter on the cut sides and toast in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes per side.
Spread a generous layer (about 2 tablespoons) of garlic aioli on the bottom half of each roll.
Lay the warmed protein evenly over the aioli.
Drain the pickled daikon and carrot from their liquid and add a layer (about 1/2 cup) on top of the protein.
Add sliced cucumber (about 1/2 cup) and a handful (~1/2 cup) of fresh cilantro leaves.
Drizzle each sandwich with 1 tablespoon Sriracha and dot with 1/2 teaspoon chili crisp (or more to taste). If using, add 1 teaspoon hoisin sauce for a sweet-savory note.
Close the sandwich, press gently, slice in half, and serve with a small bowl of nuoc cham for dipping or drizzling alongside.