In case you were wondering, I wasn’t the genius who came up with the name for this sandwich. It was this couple. Though, I wish I did because it’s pretty funny, if you ask me!
Being Asian, you would think that making a banh mi (vietnamese sandwich) should be a no brainer to me. But, guess what? Never in my life have I made one, so I’m going to give this one a try. I mean, there’s hardly any cooking involved so it’s gotta be super easy, right? You ready to make a “bang me” banh mi with me?
- 8” French baguettes. Should be soft with a slight crust. Split and grilled.
- Rich liver pate. Spread generously on one side, it adds extra flavor.
- Vietnamese cold cuts. Normally rolled up in banana leaves or aluminum foil. The white kind is called Cha Lua, or pork loaf. The pink kind is called Gio Thu, or headcheese. (You may substitute with marinated grilled meats or tofu meatballs.) Slice to your desired thickness for banh mi and layer your meats.
- Pickled carrots and daikon. You can buy in a jar or make your own. Spread it on top of the meats.
- Cilantro. Add desire amount.
- Soy Sauce. Dash of it, or lots of it if you desire.
- Jalapeño pepper. If you like to add a kick to it, thinly slice the pepper and add desire amount.
- The “Bang Me” Fried eggs. Here’s the real deal! I prefer to get the small farm eggs for this. Fry your eggs a bit longer for crispy edges for more bite and add to sandwich.
- Cut in half and ta-ta!
Ok, time to hit the local Asian market!
(Source & images via White On Rice Couple)