Bánh mì sandwich recipe
This flavourful sandwich combines Vietnamese flavours with the baguette of France.
The mackerel can be substituted for chicken, pork belly, meatballs, tofu, or any of the fillings mentioned in this article about different takes on the baguette.
Though less authentic, a ciabatta might do equally well as a baguette, if not better, in being both crusty on the outside and airy inside.
Ingredients
For the lemongrass mackerel- 1 small whole mackerel
- 1 tbsp fish sauce
- 1 garlic clove
- 1 pinch of salt
- 1 tsp sugar
- 1 lemongrass stalk, minced
- 1 shallot, chopped finely
- 1 chilli, chopped finely
- 1 small baguette, the airier the better
- 1 handful prepped lemongrass mackerel
- 1 handful salad leaves
- 1 handful daikon radishes, chopped
- 1 handful pickled carrots
- 1 cucumber, cut finely and lengthways
- 2 tbsp mayonnaise (Maggi or Kewpie if possible)
- 1 dash hot chilli sauce
- 3 sprigs of coriander
Details
- Cuisine: Vietnamese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 5 mins
- Serves: 1
Step-by-step
- Mix together the fish sauce, garlic clove, salt and sugar and then drop in the mackerel to coat it thoroughly in the marinade. Leave for 15 minutes.
- Heat a little oil in a wok and add the minced lemongrass, shallot and chilli. Stir fry for a minute, then add the mackerel, complete with the marinade. This will evaporate, thicken and caramelise around the fish as it cooks. Cook for a couple of minutes each side.
- Pull the fish meat of the bones. Cut open your bread and line it with the mackerel, salad leaves, radish, carrots, cucumber, and condiments to taste.
- Press bread together and cut in half before devouring.
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