Bánh Mì (Vietnamese Sandwich)
Bánh mì is the Vietnamese baguette sandwich, built around a crisp loaf, tangy pickles and whatever filling you favor. The sweet-sour carrot and daikon pickle is the part to get right, since it needs a day in the fridge to settle. It may have begun as a way to use up leftovers, which explains the wide choice of fillings, from grilled pork and pâté to sardines or seasoned tofu.
Instructions
Sprinkle the julienned carrot and daikon lightly with salt and leave them for 5 minutes. Rinse them under cold water.
Stir together equal parts water and vinegar with sugar, bring the mixture to a boil, then let it cool. Pour it over the vegetables.
Put the vegetables and their liquid in a container and refrigerate for at least a day before using.
Split a length of baguette lengthwise. Make a trench in each half by pulling out some of the soft crumb or pressing it down, so the filling has a place to sit.
Toast the bread if you like. Spread your chosen sauce or sauces over both halves.
Fill the sandwich with your choice of the meats, fish, tofu or other fillings, plus the pickled vegetables and fresh toppings such as cucumber, cilantro and jalapeño. Close it up and serve.
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