I guess you could call this a banh mi – especially since I got adventurous and made homemade Vietnamese baguettes and carrot quickie pickle! Instead of mayo though I used fruity mango and ginger chutney, and topped the whole thing with a handful of crunchy chopped peanuts.
Yes I forgot to rotate my baguettes – how can you tell?
For the baguettes, I used this recipe from My Food Affair, and I thought they came out pretty good (though I probably could have rolled them a little thinner). I am a collector of various flours and beans so it was nice to actually use one of them – rice flour! – vs just hoarding.
For the pickled carrots, I used the much laughed about carrot massage technique (see banh mi episode of Spilled Milk). I didn’t pickle the cucumber, I kept it fresh.
Vietnamese baguettes, homemade or storebought, sliced in half and then lengthwise
For pickled carrots
4 tbsp rice vinegar
1 tbsp sugar
1 tsp sea salt
4 carrots, sliced in half and then in thin strips
1 shallot, thinly sliced
Combine rice vinegar, sugar and salt. Toss carrots and shallots in the mixture, and massage for several minutes. Cover and let marinate at room temperature a couple of hours.
For the spread
2 tbsp mango ginger chutney (or similar)
2 tbsp olive oil
For the sandwich
Spread bread, assemble with goodies, and enjoy.
Of course I couldn’t have made such a tasty sandwich without the help of my adorable kitchen imp – she is very good at measuring, stirring, and keeping up kitchen morale.
I chose this as my best recipe in April