-Toast whole-wheat bread (or something else tasty).
-Spread it with a mix of mayonnaise and Sriracha (Sriyonnaise, we call it).
-Layer with fresh greens: spring mix, basil, and/or cilantro. Maybe some mint? Go crazy!
-Add thinly sliced onions (or pickled onions if you have them).
-Add deli turkey.
-Add bacon cooked crisp.
-If you have it, add avocado slices.
These are my go-to sandwich, and they’re freakin’ delicious.
Last night, though, I made something as close to a real banh mi as I ever have, using leftovers:
-Leftover cheap squishy French bread, toasted.
-Spread with Sriyonnaise.
-Take the leftover smoked pork slices the MIL gave you and shred them.
-Mix brown sugar, fish sauce, sliced garlic, and grated ginger into the pork.
-Heat the meat in the microwave.
-Add the aforementioned greens of spring mix, basil, and cilantro from the garden.
-Add some garlic chives, because why not.
-Mash it all into the split toasted French bread and eat.
I go to to the place a block from work, and get the tofu veggie with extra daikon and extra cilantro, and either an avocado smoothie or a Vietnamese iced coffee. Oh, and sometimes a veggie bean egg roll. Great lunch!
A banh mi is made on a Vietnamese-French Baguette, made from a mix of wheat flour and rice flour. The Mayo is spiked with fish sauce, maggi or soy sauce. A mix of pickled daikon, carrot, fresh cucumber slices, fresh sliced jalapeno and cilantro are the vegetable matter. And the meats can be pork, chicken or beef but never turkey or bacon.
Uhh…yes. And a club is made on toasted whole wheat, with various deli meats, vegetables, and bacon. How are you unclear on what a “banh mi club” would therefore be?
Jesus Christ, people. You may be a purist about your sandwich, and I’ll give you a Super Gold Star for it, but in that case you shouldn’t enter a thread about some fusion perversion of your sandwich.
I may be slow but frankly when I read your description I was like WTF?! - until I realized you were talking about a banh mi CLUB SANDWICH - Oh NOW I get it! :smack:
Well, yeah, the title says “club” and the first line says “join it” so I thought it was a fan club of the bahn mi, not a “club sandwich” - while it became clear later, I was confused a bit.
I think it sounds tasty, while bacon sounds odd, it’s not like they don’t have pork in them!
Same here. Truth be told, though, I’m not entirely sure why the sandwich would be called a bahn mi club, anyway. There’s really not much bahn mi-like about it. Sounds like a decent club sandwich, though, but I’d give it another name.
The cilantro and sriracha give it a decidedly banh-mi flavor, natch. It doesn’t have daikon in it because daikon’s not easily available. But if you don’t like the name, I won’t weep over your calling it something else.
Sorry if the wordplay in the title was too confusing.
Oddly, I’ve never had a bahn mi with sriracha. I don’t associate that particular sauce with banh mi sandwiches. I’m sure it’s done, but the ones I’ve had always had fresh peppers for the heat.
Never had one with sirachi here either. I didn’t notice that it was a banh mi club sandwich. But still, nothing in those recipes implies banh mi to me.
But yeah, more power to whomever and I’m sure the sandwiches are good regardless of what they’re called. If I make it, I shall call the second one a turkey reuben.
