Taste of Today Recipes

Taste of Today Recipes

Vietnamese “Bánh Mi” Bites

View Comments (
)
|
Email
|
Print

    NEWSLETTERS

    TK
    NBCConnecticut.com

    Ingredients:

    • ½ cup red onions - sliced very thinly
    • ½ cup radish - shredded finely
    • ½ cup cucumber - shredded finely
    • ½ cup carrots - shredded finely
    • 2 Tbsp. salt
    • 2 Tbsp. sugar
    • ½ cup rice vinegar
    • 24 French bread slices - cut about 1/3” thick
    • As needed, vegetable spray
    • ¾ cup mayonnaise
    • 3 Tbsp. Sriracha sauce - or added to taste
    • 1 bunch cilantro - leaves removed from stem
    • 24 slices cooked sausage - any favorite variety, warmed in oven

    Directions:

    • Place the red onions, radish, cucumber, and carrots in a bowl. Toss with the salt and sugar. Let marinate for about 20 minutes or until wilted and the liquid is coming out. Drain and rinse, drain, and pat dry. Place in a small bowl or jar and add the vinegar, enough to cover. Keep vegetables submerged in the vinegar. Let marinate at least 30 minutes before using in the sandwich.
    • Preheat oven to 400°f. Lay French bread slices out on a cookie sheet. Spray both sides with the vegetable spray, season the tops to taste with salt and pepper. Bake in the oven for about 6 minutes or until moderately crisp and light golden. Let cool. While the oven is hot, heat up your sausage.
    • Prepare the mayonnaise by mixing together the mayonnaise and Sriracha. Season to taste with salt, pepper, and sugar if desired. Reserve.
    • Drain the pickled vegetables, and pat dry gently. Gently toss in about half of the cilantro leaves. Reserve remaining leaves for garnish. To assemble, top each bread slice with 1 tsp. of the mayonnaise. Top each bread slice with some of pickled vegetables. Top each bread slice with one thin slice of sausage. Garnish each with a squirt of the Sriracha mayonnaise and top with a cilantro leaf. Enjoy!

    Lincoln Culinary Institute’s Website: www.lincolnculinary.com