I was reminded of this when Hilton of Inkwatu emailed me recently to ask about banh mi before he embarked on his very first Vietnamese sandwich. You can click on the link to read his story.
It's Bastille Day, which means little to me except for the French contribution to Vietnamese cuisine.
This particular sandwich was made by adding more vinegar to my four-color carrot salad and with baguette bread from Lee's Sandwiches - Rosemead, when they sold two loaves for $1. No more. :(
I made this when my brother and cousin Q's little brother were over. We sat on my porch to eat them so the crumbs could easily be washed away later. It reminded me of Sunday mornings when my mom made savory braised meatballs with lots of juice. My dad would go to the Vietnamese bakery to buy fresh Vietnamese French bread. The sauce was so yummy that we'd dip the bread into the pan. Sadly, the restaurant versions of banh mi xiu mai have always been rather dry and bland to me. Or maybe not sad because I think my version is loads better!
This version was made with my pillowy soft homemade bread.
Again, this is more an assembly list of instructions than a recipe.
Banh Mi Xiu Mai (Vietnamese Meatball Sandwich)
Xiu Mai (Vietnamese Meatballs)
Vietnamese French bread or regular French Bread
Do Chua (Vietnamese pickled carrots and daikon)
Pate (Faux Gras with Chicken Livers)
A few dashes of Maggi Seasoning Sauce or soy sauce
A schmear of mayonnaise or butter, if you wish
Assemble all the ingredients, except pickles, cucumbers, and cilantro. Put in the toaster oven for about 5 minutes. Add in the pickles and greens.
My other Vietnamese sandwich recipes:
Banh Mi Hot Ga Op La (Vietnamese French Bread with Sunnyside-Up Eggs)
Banh Mi Thit Heo Nuong (Vietnamese Grilled Pork Sandwich)
Banh Mi Thit Kho Trung (Vietnamese Braised Pork and Egg Sandwich)
Banh Mi Xa Xiu (Vietnamese Barbecued Pork Sandwich)
Who made my recipe for banh mi xiu mai?
m.o.M. said, "Yummy, yummy, yummy! I've got Banh Mi in my tummy!"
1 year ago today, ramen with panda and puppy faces.