HOW TO MAKE BANH MI OR VIETNAMESE BAGUETTE

Banh Mi is one of the most flavorful sandwiches there is. It is a French-Vietnamese hybrid that draws its flavors from these two amazing cuisines.

This recipe is authentic and can be served warm or at room temp.

The history of the Banh Mi is fascinating and explains the French and Vietnam.

A BAHN MI SANDWICH IS LAYERED WITH FLAVOR

It starts with an airy baguette, lightly toasted, and is then loaded with cucumber, cilantro, cha lua (Vietnamese ham / pork roll), sweet and sour minced pork, salami, slaw of carrots and diakon radishes;, and pickled jalapenos.

The daikon radish, Chinese five-spice powder and Asian chili oil can easily be found in your local Asian food market. If you can’t find them, you can substitute regular radishes for the daikon, cumin for the five-spice powder, and any kind of chili oil for the oil.

A cutting board full of ingredients for a banh mi sandwich

Making an Authentic Banh Mi at home takes a little planning, most likely a trip to an Asian market, but that is so much fun.

Start the cha lua the night before..and then bring it all together the next day.

Truly spectacular.

Banh Mi

This Banh Mi sandwich is so loaded with flavor, it's unreal. Drawing from French and Vietnamese influences, this is one of our favorite sammys. Make the Cha Lua ahead of time...it's fun, and so worth it! The flavors compliment each other perfectly here. Enjoy!

etnamese influences that come together to make this incredible sandwich.

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Croissant Recipe 1 Kind of food: Qauntity 2 Ingredients: Qty/ Kg/L 3 Yeast 30 g 4 Flour 1000 g 5 Sugar 150 g 6 Butter Filling 700 g 7 Salt 20 g 8 Water 500 ml 9 Milk powder 50 g 10 Eggs 2pcs Make the dough Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight. Make the butter layer The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch sq...

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