Belly Up to the Bar: Vietnamese Street Food, Bánh mì

Posted on January 13, 2015 by Miriam Zelinsky

Half the fun of this sandwich is in the name. From the people who brought you a restaurant called Pho King (pho is pronounced ‘fuh’), the Vietnamese seem to have cornered the market on the double entendre. For those cheeky gents who like a good pick up line, simply ask, “Do you wanna bánh mì?” Although this could earn you a slap in the face, hopefully you will get a confused look and a “pardon me?”, whereupon you regale the young lady with your culinary prowess of how you can whip up some great street food, perfect for the post bar munchies. Also tasty for romantic picnics in the park, whip up your bánh mì, throw them in your go-bag and watch as this tasty sandwich enlivens the taste buds of your adventurous date. Just make sure you both partake! As huge garlic and onion lovers here at LJP, this is the cardinal rule of eating with your mate.

ăn ngon miệng nhé!

M. Perrelli

While it looks like a lot of ingredients, for the most part you can do a lot ahead of time.

1 lb lean ground chicken

1 scant cup chopped cilantro

3-4 cloves of garlic, minced

1/3 cup whole wheat panko (Japanese bread crumbs)

1 tbsp soy sauce

1-2 tbsp fish sauce

salt and pepper

1 tbsp lemongrass paste (or finely chopped fresh)

1 tbsp finely grated fresh ginger

Combine all ingredients and form into balls. I like to use a very small ice cream scoop that some bakers use for drop cookies. This will keep your hands cleaner. Heat a table spoon of neutral oil and pan fry on all sides. You can also bake them in the oven for 15 minutes or so depending on the size of the balls

1-2 carrots

1 small cucumber

rice vinegar

1 tsp soy sauce

pinch of sugar

pinch of salt

Using a vegetable peeler make long or short strips of carrot and cucumber. Mix remaining ingredients together and marinate the vegetables to create quick pickles.

zest and juice of 1 lime

1 clove crushed garlic

¼ cup mayonnaise

Combine all ingredients and set aside. If too loose add more mayo.

1.5 baguettes or 6 club rolls (heated in the oven until warm)

6 tbsp chicken liver pate (1 tbsp per sandwich)

½-1 cup cilantro leaves

Franks Red Hot Sweet Chili sauce

garlic lime mayo


quick pickles

¼ of a red onion sliced

Split the rolls and spread 1 tsbp of pate per sandwich. Add the pickle, cilantro and onion. Add one layer of meatballs and drizzle with mayo and chili sauce. Press down when closing sandwich so that the meatballs flatten making it easier to eat.

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