The Goddess is aware that she is being inappropriate, but you know, that’s how she is.  This Bahn Mi, however, is delicious.  So, please don’t let her “colorful” language dissuade you from this sandwich.  I enjoy bahn mi, in all the various iterations.  I think when one wanders into another cultures culinary field house, it’s okay to take some liberties.  I wasn’t exposed to these lovely sandwiches until, oh maybe, ten years ago.  They are delicious, with all that flavor and crunch.  I do love the crunch.  And this is a great way to use leftovers!  I use leftover chicken, pork or roast beef.  I did once use leftover salmon, but that was my least favorite version, which rather surprised me.  And I think lamb would be wonderful, but that’s for another time.  This image has an empty alt attribute; its file name is img_0159-e1649433597742.jpgSince I use already cooked, non-marinated meat, I make a highly flavorful mayonnaise to compensate.  I also like to lightly pickle the carrots and daikon radish…I keep a container in fridge, because you just never know!  I also like to add a little bit of torn mint leaves, particularly with chicken.  With the beef I used here, I didn’t add mint. I also prefer the Candied Jalapeño Peppers slices, to fresh slices.  You know the little bell-type peppers that come in bags.  I love those things.  They are just the right size for me.

Bastardized Bahn Mi Sandwich

  • Servings: 2 Sandwiches
  • Difficulty: Easy
  • Print

  • Soy Sauce Mayonnaise:
  • 1/3 cup good-quality mayonnaise (I use low-fat)
  • 1 tablespoon good-quality soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 large clove garlic, grated
  • 1 teaspoon light brown sugar
  • Pickled Veggies:
  • 2 carrots, peeled and shredded or julienned
  • 1 cup shredded daikon (or regular) radish
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons fresh lime juice
  • 2-3 tablespoons sugar
  • Large pinch of salt
  • For the Sandwiches:
  • 2 crusty, but light rolls
  • 4-6 thin slices cooked roast beef, chicken, pork or lamb
  • 4 thin slices ham
  • 1 Persian cucumber, thinly sliced
  • 4-8 thin slices bell or jalapeño peppers
  • 8-12 sprigs fresh cilantro or mint (your choice)

Combine the mayonnaise ingredients.  Give them a good stir; chill for at least an hour before using.

Combine the rice wine vinegar, sugar and salt in a small bowl.  Add the shredded carrots and radish; toss and chill for at least 30 minutes.

To assemble the sandwiches:  Slice the roll lengthwise, almost all the way through.  Gently open and pull some of the soft center out.  Smear both sides of the remaining bread with some of the flavored mayonnaise.  Place 2 ham slices on one side of the opening and 2-3 slice of whatever meat you’ve chosen to use, on the other side.  Add several slices of cucumber, pepper and some of the pickled veggies (I like to drain them just a bit) in the center.  Place several sprigs of cilantro on top.  Carefully squeeze the side of the sandwiches together, enclosing the filling completely.  It should be completely full.  You may add sriracha, if you’d like some additional heat.  Serve immediately.

Bastardized Bahn Mi Sandwich Recipe©Marcia Lahens 2022.  All rights reserved.