Banh Mi (kind of)

Daikon, or white radish, is used a lot in Japanese cooking, usually in salads, just pickled, or as a little side plate to grilled fish.   I bought one without wanting to make any of the above, but then remembered one of my favorite sandwiches in NY, the banh mi that I always used to get in Chinatown (yes, ironic).  A bahn mi is a Vietnamese sandwich which is refreshing, savory, and sour.  There are lots of different options to put it together, and yes I should have googled it, but perhaps because of slight arrogance (or 100% sheer genius) I decided to wing it from memory.  Therefore, this is not exact but totally hit the spot for me and my friend who came over for dinner that night.
banh mi


Banh Mi (kind of)

Prep time: 15 minutes               Cooking time: 10-15 minutes              Servings: 3

Budget for ingredients: ¥800


Frying pan
Small bowl
Toaster Oven


1 carrot
1/2 daikon
1/2 t sugar
1/4 t salt
1/2 c rice vinegar
300 g pork
salt and pepper to taste
1 baguette
3 T mayo
1 T garlic paste
1 cucumber
1/3 c parsley*

*Note: I used Japanese water parsley for this one, which is called SERI セリin supermarkets.  Much cheaper than looking for parsley in the little plastic containers of herbs.


1. Peel and julienne carrot and daikon.  Julienne means to cut it into french frie shapes but like the size of matches.  You should cut the veggie in half vertically and cut it into a block formation before you attempt the little precise knifework.  It will make your life a lot easier.

2. Put the veggies in the tupperware with sugar, salt and rice vinegar.  Let it marinate in the fridge for a couple hours.

3. Cut the pork into sandwich friendly sizes.  I did mine the same size as steak fries.

4. Cook with salt and pepper in the frying pan.  Set aside to rest for at least 10 minutes.

5. Mix together mayo and garlic paste inthe small bowl and spread it onto the baguette.  Toast it at 180 C for 4 minutes.

6. Chop cucumber into slices and parsley.

7.  Add it all together and maybe make fry some fries to go with because I made so many references to them.


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