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 For the sandwich

Details

  • Cuisine: Vietnamese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 5 mins
  • Serves: 1

Step-by-step

  1. 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.
  2. 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.
  3. 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.
  4. Press bread together and cut in half before devouring.

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