I’m all about skimming the internet in order to find the most authentic, traditional recipes you can -because it’s often traditional for a reason.
But sometimes, your girl just wants to have fun !
I needed to use leftover sausages and mayo from a barbecue with friends. I also happened to have pickled carrot and radishes lying in the fridge, that I made for a Bò bún recipe.
Then it dawned on me. Of course ! Let’s make Bánh mìs ! I always keep some French baguette in the freezer, so there was nothing extra I needed to buy.
Bánh mì is one of my favourite sandwiches : my companion and I are fond of it. We order one on a monthly basis. We once queued for 30 minutes to get, supposedly, one of the best Bánh mìs in town -which turned out quite disappointing, anyway.
These sausages are an easy way to replicate the porky flavour of the traditional dac biet with minimal fuss. The cooking part is just : cook your sausages. That’s it.
Now of course, you might not have mayo and pickled carrot and radishes on hand. This is why I add an extra 40 minutes to this dish, because without, it’d be ready within 15 minutes, cooking included. You’d also have to prep your pickles the day before.
I was very happy with the end result ! You’ll find all the flavour markers of true Bánh mìs, except for the meat – and yes, I don’t like maggi sauce, so I don’t use it. Plus, you’d have some good mayo to use up with any fries you want, and some long-lasting pickles to put in salads, sandwiches or, like I did, in a Bò bún.
If you like banh mis, give it a go !
Sausage banh-mi – Recipe
Ingredients – Advice & key points
Mayonnaise : I recommend using a homemade mayonnaise. You can use my recipe for a foolproof mayonnaise.
Radishes : I used classic European pink radish here, because it was what I could find and its taste is close to Daikon. Daikon, a big white radish, is what you’d prefer using ; you can find it at the fresh produce section of your Asian grocery store.
Daikon and carrot pickles : I will publish a recipe for it if you want. Meanwhile, you can use this recipe ; i’d simply use white vinegar and adjust the vinegar amount to almost match the water amount.
I’d advise you to use a mandoline for all your veggies to make it quicker, but you can still do it with your classic knife.
I really prefer my baguette not overly crispy in Bánh mìs, which would make it less agreeable while eating.
BeginnerPrep Time55 minTotal Time55 mins
Suitable throughout the year
A deliciously moist and crunchy Bánh mì, filled with fresh cucumbers, pickled carrots and radishes. The sausage here is naughty but slightly lighter in flavour compared to dac biets, and the soy-sriracha mayo paired with cilantro finish giving that true Bánh mì feel.
The day before
Prep your pickled radishes and carrots.
D-day ! Prep your ingredients
Prep your mayo if using homemade. Then add your soy sauce, sriracha and mix. Keep in the fridge while you carry on prepping.
Cook your sausages.
Chop up your cucumber, making thin batons, about 1x10cm.
Use half a baguette per person. Cut it open lengthwise, careful not to cut it all the way and separate the top from the lower part. You just want to slice it open on one side.
Add around 2 tbsp of your mayo sauce on the bottom of your sandwich, with a little bit on top of it too.
Add your sausages, then your veggies (pickled radishes and carrots, and fresh cucumbers).
Drizzle some more hot sauce if you want.
Add your cilantro (you don't need to chop it).
Et voilà !! You're done !
home made, sandwich, Bánh mì, baguette, crispy, sausage, cucumber, carrots, radishes, cilantro, mayo