Sandwich banh mi et mayonnaise épicée
Delicious banh mi sandwich with spicy mayonnaise, featuring giò, pickled vegetables, and fresh cucumber.
Equipment
- bowl
- Bok
- knife
- cutting board
Ingredients
Pickled Vegetables
- 150 grams carrot grated
- 150 grams daikon radish
- 300 ml water
- 200 ml vinegar
- 200 grams sugar
- 2 teaspoons salt
Spicy Mayonnaise
- 175 grams spicy mayonnaise mayo allégée
- 30 grams sriracha
- 2 teaspoons lemon juice
- 1 teaspoon soy sauce
Sandwich Assembly
- 4 pieces baguette
- 1 piece cucumber
- 700 grams giò Vietnamese pork pâté
Instructions
Pickling Vegetables
- The day before, prepare the pickled vegetables by boiling water, vinegar, sugar, and salt.
- Peel and grate the vegetables, then place them in a colander and sprinkle with salt, letting them drain for 10 minutes.
- Press the vegetables to remove excess water.
- Store the vegetables in an airtight jar with the marinade and refrigerate overnight.
Make Spicy Mayonnaise
- Mix the spicy mayonnaise with sriracha, lemon juice, and soy sauce.
- Cut the giò into rounds and then in half to make semi-thin slices.
- Slice the cucumber lengthwise and cut into sticks.
Assemble Sandwich
- Open the baguette and spread spicy mayonnaise on both inner sides.
- Add semi-thin slices of giò, cucumber sticks, pickled vegetables, and fresh cilantro.
- Close the sandwich and cut it in half.
Notes
Feel free to modify the type of meat in the sandwich based on your preference.
Nutrition
Serving: 1sandwichCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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