Master Banh Mi Recipe
Vegetable add-ons (choose all, some or none):
Bread (choose one):
Fat (choose one or more):
Seasoning (choose one or more):
Before assembling the sandwich, prep the vegetable add-ons and set aside. Slice, reheat, sear or return the chicken to room temperature.
If needed, recrisp the bread in a toaster oven preheated to 325° F for 3 to 6 minutes. Cool for a few minutes or the mayo or butter will melt into a yucky oiliness.
Use a serrated bread knife to slit the bread lengthwise, leaving it attached on the back side to hold the sandwich together; it's okay if you accidentally cut all the way through. Use your fingers to remove some of the insides from one or both halves, depending on how much doughiness you want. (If you like, cut and hollow out the bread before recrisping.)
Spread your chosen fat on the two cut sides of bread, covering all the way to the edge. (If using avocado, lay down thin slices and mash them slightly so they stick to the bread.) Season by drizzling in Maggi or other liquid condiment, or by sprinkling salt and pepper. Working from the bottom up, layer the filling and the pickle, chili, cucumber and/or herb. Close the sandwich and use the bread knife to cut in half crosswise. Enjoy.
From The Banh Mi Handbook (Ten Speed Press) by Andrea Nguyen.