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    You are in: Home / Recipes / Vietnamese Sandwiches (Bánh Mi) Recipe
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    Vietnamese Sandwiches (Bánh Mi)

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 07, 2009

      These were really good. I had ran out of fish sauce so used a little oyster sauce instead hoping it would give it a little of that salty, fishy flavor. Daikon was also a no go since I could not find any at the store. Instead I doubled the dressing for the carrots and added the cucumber and cilantro to that thinking that would give the veggies more zing. It was really great. Thanks for a keeper.

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    • on March 28, 2009

      Most excellent. I cheated a little and used some roast pork from a near by Chinese restaurant. I also used fish sauce instead of soy sauce to give it a little extra kick. These were as good as the local Vietnamese restaurants Banh Mi, I think.

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    • on February 27, 2009

      Delicious! We loved the combination of flavors and the textures from the pickled vegetables and marinated meat. I used multigrain baguette and light mayonnaise, as well as low-sodium soy sauce. Thanks for sharing!

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    • on May 01, 2008

      These were very good! I enjoyed the crunchiness of the pickled veggies on these. We served them with sriracha sauce (rooster sauce) which was the perfect touch for us. Thanks for sharing! ~Sue

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    • on February 20, 2008

      superb. I used left over char shiu for this and oh the pickles are so good. Hollowing out the baguette lets you put more of the yummy filling! since i don't like mayo i did leave that out

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    • on February 16, 2008

      DH and I had this for lunch today. His comment, "Tastes like a sandwich you'd get at a great restaurant." That's quite a compliement coming from a picky eater like him! He didn't think this would work without a great-tasting crusty bread like a baguette, which is called for in the recipe. It also makes for a stunning presentation. First time I used daikon radish. Made for Chinese & Vietnamese New Year Tag.

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    • on February 13, 2008

      I used some leftover chicken here and mixed it with the satay marinade posted here. Then I proceeded in making the pickled vegetables minus the daikon radish. For the sandwich assembly, we used toasted bread,mayo and soy sauce. I loved it but DH didn't like the meat. Next time, we'll make it w/o having to use leftover chicken in mixing it w/the marinade. The pickled veggies are good,btw and can be eaten like a side salad. And this is good to prepare and quick to assemble as long as veggies/meat are already prepared. I still won't put in the jalapeno,though.lol Thanks once again, Maito!

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    Nutritional Facts for Vietnamese Sandwiches (Bánh Mi)

    Serving Size: 1 (523 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 641.1
     
    Calories from Fat 54
    57%
    Total Fat 6.1 g
    9%
    Saturated Fat 1.3 g
    6%
    Cholesterol 68.4 mg
    22%
    Sodium 2214.0 mg
    92%
    Total Carbohydrate 98.9 g
    32%
    Dietary Fiber 8.6 g
    34%
    Sugars 17.1 g
    68%
    Protein 42.7 g
    85%

    The following items or measurements are not included:

    sweet chili sauce

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