I used to purchase my bánh mi from a counter at the back of what was formerly known as Bonanza Market just on the border (the really dodgy side) of Vancouver’s Chinatown. These French-influenced Vietnamese sandwiches were $2.50 each, a veritable bargain, and I always chose the meatball one because it seemed like the “safe” choice. Each light, airy, short baguette was stuffed to the brim with a large, crushed meatball and those delectable pickled carrot and daikon shreds; I think it’s these pickles that really make this sandwich. I was such a brat back then, only wanting to eat a meatball báhn mi each time my family made their way to Chinatown.
That shop is still there and the counter has remained as well but it’s no longer called Bonanza . Prices have gone up to $2.75 but they’re still a good deal nonetheless. On my last visit, I asked about the sauce that was being shaken overtop just before being wrapped up, having always thought that it was some kind of Vietnamese fish sauce. To my surprise, from a cupboard behind her she pulled out a large bottle of Maggi seasoning!
I have no idea where to purchase bánh mi in London. I’m not often in the east, where most of the Vietnamese restaurants congregate, so I cannot recommend one place or another. However, they’re so easy to make that I think I’ll stop looking for them!
Vietnamese Carrot and Daikon Pickles
adapted from Viet World Kitchen
Enough for sandwiches for 2.
1 large carrot
5 inch length of daikon
0.5 tsp salt
1 tbsp + 1 tsp white sugar
3 tbsps white vinegar
2 tbsps water
Julienne the carrot and daikon to approximately 1/8 inch thickness and 5 inch lengths. They don’t have to be perfect! Place in a large bowl and sprinkle over the salt and 1 tsp sugar. Massage this mixture for about 3 minutes – when the time’s up, you’ll notice a puddle of water at the bottom of the bowl. Rinse the vegetables with cold water and drain thoroughly.
Stir together the rest of the sugar with the vinegar and water. Pour over the drained vegetables. Set aside for 1 hour minimum before serving – store in the fridge if not using immediately. A warning – cut daikon stinks. It really smells but it doesn’t taste as it smells – honest! I’d store this in a glass jar if I were you.
Due to the difficulty in finding plain ol’ white vinegar in the UK, I used distilled malt vinegar – looks the same but smells different. The pickles are not only good on sandwiches but also as you’d eat any other pickle. They would taste delicious as an addition to cold noodles.
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Now to put together your sandwiches! This is bánh mi as I remember it from that little counter in Vancouver. For each sandwich, you’re going to want a small baguette or French roll. Slice in half (but not all the way), rip out some of the insides if you wish (gives a better bread to filling ratio), and schmear mayonnaise inside. Close the roll and heat it in an oven until warm and crusty. Fill with your choice of filling – I used some German hams that I had in my fridge. Distribute pickles on top; I like lots and lots of them! Lay a few sprigs of cilantro on top and shake on Maggi seasoning (soy sauce will do in a pinch). Eat!
Other possible fillings: ham, pork pate, grilled pork, grilled chicken, crushed pork meatballs, fried tofu, sliced cucumber, sliced raw jalapenos.
Sat, 23 Jun, 2007 at 07:45
we’ve got bahn mi in Melbourne… but somehow, I think they spread pork lard on the rolls before adding a dollop of mayonaise! 😛
Sat, 23 Jun, 2007 at 20:24
Oh, the Saveur is from a stall at Whitecross Street Market. I work opposite so check it very often, they don’t get back issues a lot. It’s not too old anyway, I think the one I got was April 2007.
Sun, 24 Jun, 2007 at 13:59
Hi avlxyz! Pork lard?! That sounds delicious – do they taste extra good?
Hi Tommy! Thanks for the info. Missing your site – can’t wait till it reappears!
Sun, 1 Jul, 2007 at 05:18
they do!
the pork lard gives it a bit more lusciousness than regular butter… but can be a bit scary 😛
Tue, 4 Mar, 2008 at 00:10
[…] of thing. I’m a little jaded by sandwiches in general and only very spectacular ones (like bánh mì!) get me excited – perhaps I should try their pastrami next time. Or does anyone have another […]
Mon, 3 Nov, 2008 at 20:56
This sounds like one hell of a sandwich. Where on earth can I find one of these bánh mi in London? Or failing that another Vietnamese sandwich.
Tue, 4 Nov, 2008 at 11:36
Browners: Um… I’ve read here on Chowhound that bánh mi can be found in Pho…BUT they don’t include the pickled veg (a must!) so perhaps not the best.
OMG, I just found this thread about bánh mi in London! I’m thinking bánh mi taste-off! I see that someone actually paid $15 for this question to be answered!
Wed, 27 May, 2009 at 08:04
[…] Bánh Mi for Me – Shame I can’t get the right kind of light baguette for these Vietnamese sandwiches. Still, the flavours are all there! […]
Thu, 2 Jul, 2009 at 16:29
new banh mi place on sat at broadway market, at caphevn stall, maybe you want to try it out
Mon, 6 Jul, 2009 at 21:23
banhmi11: Thanks for the tip – I ought to check it out!
Thu, 10 Sep, 2009 at 20:45
The fillings are spread with pate (i don’t know about pork lard) and I believe a mayo and butter mixture. On some of the sandwiches, there are the cock chili sauce (sriracha) spread on it and even hoisin sauce (pho sauce), especially for the meat balls one.
Thu, 10 Sep, 2009 at 21:21
I just found a great site on vietnamese recipes. Thought I would share it! http://wanderingchopsticks.blogspot.com/2006/06/vietnamese-recipes-by-category.html