Vietnamese Banh Mi with Chopped Salad
This flavorful French-Vietnamese sandwich features quick-pickled veggies and cilantro-mint mayo, paired with a fresh cabbage salad topped with fried shallots and toasted almonds.
Wine Pairing:Dry Reisling
Total Time:35 Minutes
- 6 oz carrot
- 5 oz watermelon radish
- 8 oz cabbage
- 1 red onion
- 2.5 oz spinach
- 0.3 oz mint
- 1.5 oz shallot
- 2 oz dino kale
- 2 tbsp sugar
- 2 tbsp tamari
- 1 ½ tbsp lime juice
- 1 ½ tbsp rice vinegar
- 1 tbsp water
- 1 garlic clove
Proteins and More
- 1 lb. cod
- 1.5 oz slivered almonds
- 4 buns
- 2 tbsp olive oil
1: Quick Pickle
Peel skin off carrots. Then, continue peeling carrots into ribbons. Reserve half the carrots for salad. Very thinly chop watermelon radish and half red onion. Reserve other half onion for salad. Put half the carrots, half red onion, and watermelon radishes in a medium bowl.
In a small saucepan, warm pickling mix over medium-heat and bring to a simmer.
Pour warm pickling mix over vegetables and let cool. Set aside until assembly.
2: Make The Salad
Very thinly slice shallots and remaining half red onion. Thinly slice cabbage. Remove stems from kale and slice into ribbons. Remove mint leaves from stem and mince.
In small saute pan over high heat add almonds. Continuously moving the pan, toast until golden, about 3 minutes. In same pan, add 1 tbsp olive oil. Add shallots, continuously stir and fry until crispy and golden, about 5 minutes. Remove from pan, lay on paper towel and season with salt to taste. Reserve almonds and shallots for garnishing salad.
In a large bowl add red onion, reserved carrot ribbons, cabbage, and mint. Add vinaigrette and toss to combine.
3: Make Fish and Assemble Sandwich
Season cod with salt and pepper. Add 1 tbsp olive oil to saute pan. Sear, about 2 minutes each side, lower heat and cook until opaque, about 7 minutes. Don’t worry if cod falls apart. It can be added to the bun in pieces.
Spread one side of bun with cilantro-mint mayo. Add fish and top with pickled vegetables and spinach.
Plate sandwiches and serve alongside salad. Garnish salad with toasted almonds and reserved shallots.
Chef's Tips: Quick Pickling
Pickled vegetables can add a real punch of flavor to sandwiches or tacos. And with the quick-pickling method, you can have them on the fly. First, pick a vinegar: rice wine vinegar goes great with Asian flavors, like the one in this recipe; or of course there is red wine, white wine, apple cider, or just plain white vinegar. Second, add some complementary flavors--peppercorns, chile flakes, ginger, or garlic. Third, chop or slice the vegetables you’d like to pickle very thinly. This will help them get that tender, pickled texture faster. Third, bring the mixture to a simmer over medium heat. Finally, pour the warm pickling vinegar over the vegetables and let them soak while you prepare the rest of your meal.