Vietnamese Banh Mi Bonanza: Creative Sandwiches with a Twist

By Pablo Picante

Welcome to the world of Vietnamese Banh Mi, where traditional flavors meet innovative twists to create a symphony of deliciousness between two slices of bread. In this book, you'll embark on a culinary journey through 100 mouthwatering Banh Mi recipes, each offering a unique combination of flavors, textures, and ingredients. From classic favorites to bold new creations, get ready to elevate your sandwich game and indulge in the ultimate Banh Mi Bonanza!

• Language: English
• Publisher: Richards Education
• Release date: Mar 12, 2024
• ISBN: 9798224952588

Book preview

Vietnamese Banh Mi Bonanza: Creative Sandwiches with a Twist

Pablo Picante

Chapter 1: Breakfast Banh Mi

Bacon, Egg, and Avocado Banh Mi

Ingredients:

●  1 baguette, cut into sandwich-sized portions

●  4 slices of bacon

●  4 eggs

●  1 ripe avocado, sliced

●  1/4 cup mayonnaise

●  2 tablespoons sriracha sauce

●  1 tablespoon soy sauce

●  1 tablespoon rice vinegar

●  1/2 cup shredded carrots

●  1/2 cup sliced cucumber

●  Fresh cilantro leaves

●  Salt and pepper to taste

Instructions:

Cook bacon in a skillet over medium heat until crispy. Remove from skillet and drain on paper towels.

In the same skillet, fry eggs to your desired doneness (either scrambled or fried).

Cut the baguette pieces in half lengthwise, then lightly toast them.

In a small bowl, mix mayonnaise, sriracha sauce, soy sauce, and rice vinegar to make the spicy mayo.

Spread the spicy mayo on both halves of the baguette.

Layer sliced avocado, bacon, fried eggs, shredded carrots, sliced cucumber, and fresh cilantro leaves on the bottom half of the baguette.

Season with salt and pepper to taste.

Place the top half of the baguette over the fillings, press gently, and serve immediately.

Sausage and Cheese Banh Mi

Ingredients:

●  1 baguette, cut into sandwich-sized portions

●  4 cooked sausage links, sliced

●  1 cup shredded cheese (such as cheddar or mozzarella)

●  1/4 cup mayonnaise

●  2 tablespoons hoisin sauce

●  1 tablespoon soy sauce

●  1 tablespoon rice vinegar

●  1/2 cup pickled daikon and carrots (optional)

●  Thinly sliced jalapenos (optional)

●  Fresh cilantro leaves

Instructions:

Preheat oven to 350°F (175°C).

Cut the baguette pieces in half lengthwise and lightly toast them.

In a small bowl, mix mayonnaise, hoisin sauce, soy sauce, and rice vinegar to make the sauce.

Spread the sauce on both halves of the baguette.

Layer sliced sausage and shredded cheese on the bottom half of the baguette.

Add pickled daikon and carrots and sliced jalapenos if using.

Sprinkle fresh cilantro leaves over the fillings.

Place the top half of the baguette over the fillings, wrap the sandwich in aluminum foil, and bake for 5-10 minutes until the cheese is melted.

Unwrap, slice, and serve hot.

Breakfast Burrito Banh Mi

Ingredients:

●  1 baguette, cut into sandwich-sized portions

●  4 large eggs

●  4 breakfast sausages, sliced

●  1 cup diced potatoes, cooked

●  1/2 cup shredded cheese

●  1/4 cup salsa

●  1 ripe avocado, sliced

●  Fresh cilantro leaves

●  Salt and pepper to taste

Instructions:

In a skillet, scramble the eggs until cooked through.

Warm the breakfast sausages in the skillet or microwave.

Cut the baguette pieces in half lengthwise and lightly toast them.

Layer scrambled eggs, sausage slices, diced potatoes, shredded cheese, salsa, and sliced avocado on the bottom half of the baguette.

Season with salt and pepper to taste.

Sprinkle fresh cilantro leaves over the fillings.

Place the top half of the baguette over the fillings, press gently, and serve immediately.

Smoked Salmon and Cream Cheese Banh Mi

Ingredients:

●  1 baguette, cut into sandwich-sized portions

●  4 oz smoked salmon

●  1/2 cup cream cheese

●  1/4 cup thinly sliced red onion

●  1/4 cup capers

●  1/4 cup arugula

●  1 tablespoon lemon juice

●  Fresh dill

●  Salt and pepper to taste

Instructions:

Cut the baguette pieces in half lengthwise and lightly toast them.

Spread cream cheese on both halves of the baguette.

Layer smoked salmon, thinly sliced red onion, capers, and arugula on the bottom half of the baguette.

Drizzle lemon juice over the fillings and season with salt and pepper to taste.

Garnish with fresh dill.

Place the top half of the baguette over the fillings, press gently, and serve immediately.

Veggie Breakfast Banh Mi with Tofu Scramble

Ingredients:

●  1 baguette, cut into sandwich-sized portions

●  1 block firm tofu, drained and crumbled

●  2 tablespoons olive oil

●  2 cloves garlic, minced

●  1 bell pepper, thinly sliced

●  1 cup sliced mushrooms

●  1 cup spinach leaves

●  1/4 cup sliced green onions

●  1 tablespoon soy sauce

●  1 tablespoon nutritional yeast

●  1 teaspoon turmeric powder

●  Salt and pepper to taste

●  1/4 cup vegan mayonnaise

●  2 tablespoons sriracha sauce

●  1 tablespoon rice vinegar

●  1/2 cup shredded carrots

●  1/2 cup sliced cucumber

●  Fresh cilantro leaves

Instructions:

Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant.

Add sliced bell pepper and mushrooms to the skillet and sauté until softened.

Add crumbled tofu, soy sauce, nutritional yeast, turmeric powder, salt, and pepper to the skillet. Cook until the tofu is heated through and resembles scrambled eggs.

Cut the baguette pieces in half lengthwise and lightly toast them.

In a small bowl, mix vegan mayonnaise, sriracha sauce, and rice vinegar to make the spicy mayo.

Spread the