The banh mi itself is an example of food fusion at it’s most satisfying; a French baguette is stuffed with a tasty array of Vietnamese flavours including pork, pickled daikon radish, carrots, cucumbers and heaps of fresh cilantro. We take it one step further with our banh mi recipe, in which Canadian and Vietnamese traditions are fused between two halves of baguette. The result? Tangy, sweet, salty, fresh and absolutely delicious.
Served warm or cold, this sandwich is casual enough for a picnic and elegant enough for a party.
Peameal Bacon Banh Mi
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour 15 minutes
1/2 cup rice vinegar
1 tsp granulated sugar
1/2 cup julienned carrot
1/2 cup julienned daikon radish
2 tsp vegetable oil
8 slices peameal bacon
2 Tbsp hoisin sauce
2 Tbsp mayonnaise
2 demi French baguettes
2 baby cucumbers, thinly sliced in ribbons
1/2 cup fresh cilantro
1. In a medium bowl, mix together rice vinegar and sugar. Submerge julienned carrot and daikon in vinegar mixture. Set aside for a minimum of 1 hour or overnight.
2. Heat oil in a large pan to medium-high. Fry peameal bacon on one side until golden, about 30 seconds. Flip bacon and continue to cook the other side for 30 seconds. Lower heat to medium. Add hoisin sauce to pan and flip bacon slices to coat in sauce. Continue to cook until hoisin has become thick and sticky, about 2 minutes. Remove pan from heat.
3. Drain carrot and daikon from pickling liquid.
4. Cut baguettes in half lengthwise and spread mayonnaise on bottom halves. Divide cucumber ribbons over mayonnaise. Place 4 slices of peameal bacon on each baguette and top with the pickled carrot and daikon, and fresh cilantro.
5. Close each sandwich with top bun and slice in half.