Bahn Mi

Banh Mi, popular Vietnamese sandwiches, have a complex history. The bánh mì sandwich as we know it today only came about after the French defeat at Dien Bien Phu in 1954. Until then, Vietnamese ate bread in much the same way the French had: baguettes with a platter of cured meats, butter and cheese. After the French left, Vietnamese in the south were free to modify French dishes to include local ingredients and showcase regional flavors. Revisions were made to the bread recipe to make it a little softer, more to the local taste and easier to keep in the humid air. Mayonnaise replaced butter, and veggies replaced the more expensive cold cuts., eventually morphing into a dish everyone could afford. Portable, it also made for a convenient street food. Bahn Mi can be made with a wide array of proteins, from poached shredded chicken, to roasted pork, tofu, smoked cheese, and even hard boiled egg. The pickled daikon and carrots are what make it consistently delicious.

Yield: 6 Servings

INGREDIENTS:

2 French Baguettes, halved horizontally

4 Tbsp Saratoga Garlic Aioli

1/4c Brins Chili Ginger Jam

1/2 jar Forward Foods Pickled Thai Slaw

2 Chicken Breasts, poached and shredded -or- 1lb Smoked Ham, sliced thin

.5lb Larchmont Charcuterie Pate de Campagne, sliced thin

1/3 bunch fresh cilantro, stemmed and chopped

1/2 English cucumber, sliced

METHOD:

Sliced the baguettes horizontally, trimming off the firm, knobby ends, if desired. Spread aioli evenly on one half of each baguette. On the other half, spread the Chili Ginger jam. Top the aioli with Thai Slaw, straining any excess liquid. Cover the pickled veggies with chicken or ham slices, then the pate. Top with cilantro, then cucumber. Cover the sandwiches with the remaining baguette half, then slice each baguette on an angle, into thirds. Serve room temperature.