We’ve fallen in love with Vietnamese food. Banh Mi in particular. This Vietnamese/French delicacy is packed with flavour that a typical sandwich simply cannot compete with.
The sandwich begins with a fantastic bun that feels light (as in weight) and doesn’t have a rough, mouth tearing crust, but a fine, thin one. The crumb needs to be a little chewy with a hint of sweetness. It bounces back slowly if imprinted with a finger. It needs to contain some wet and heavy fillings so it needs good structure. The bun will make or break this delicious sandwich.
The fillings are equally as important. Our favourite sandwich is lightly smeared with butter on both sides (this waterproofs the spongy bread). Then there’s a good smear of paté, layered with a protein (usually in the form of a cold cut), topped with a sweet and sour carrot/daikon pickle, a decent squirt of mayonnaise, finished with thinly sliced cucumber and a good handful of cilantro. It is a work of art. But don’t admire it too long as it’s best consumed shortly after assembly. Sure, you can get grocery-store banh mi that was assembled earlier that day and wrapped in plastic wrap, but there is no comparison.
We had some roast beef leftover from a Sunday dinner that I sliced thinly for our first foray into this special sandwich. I made my own pickled carrot. The rest is carefully selected, good quality, store-bought ingredients.

Always use sterylized jars with new lid inserts.
Check out your local Vietnamese restaurants for this delicacy, if it’s your first time. But be sure to read the reviews because a bad banh mi will ruin your experience.
Pickled Carrot
Makes about 500 mL pickled carrot
Ingredients:
- 450 g carrot, peeled, cut into strips 1 mm square and 5 cm long (I had about a half a parsnip so it went right in!)
- 50 g sugar
- 30 g sea salt
- 1 L water
- 200 mL white vinegar
Directions:
- Combine the sugar, salt, water, vinegar, and heat gently to melt the sugar and salt. Pour over the carrot and fill a sterilized mason jar with the carrot and warm liquid.
- Allow to cool then refrigerate. May be consumed right away for about a month or so.
I loooove banh mi! In fact you’ve awoken a craving within me for one so I might hunt down a place that delivers them. The pickled carrot is so important in it too! 😀
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I’ve made a lot of pickled veg but not carrot! Perfect addition to your delicious sandwich and your homemade labels are super cute Eva.
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I’ve never tried a Banh Mi, but oh man, you are describing this sandwich so beautifully, that you’ve made me hungry again (And I’ve just had my breakfast haha). It truly looks stunning, and I bet these pickled carrots are a great addition to it.
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Can also use in burgers!
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I’ll never turn down a Banh Mi! Such great flavor. I’m been doing a bit of quick pickling lately, and like your carrot recipe — I need to try that. Thanks!
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Now I’m hungry for a Bahn Mi!! YUM!
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My husband and I love a good Banh Mi sandwich and yours looks good. I usually just pickle enough carrots for two sandwiches at a time but Angie is right, the carrots will be great in salads as well.
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Thanks Karen, I’ve used them in so many things, the latest are some gyozas, such a fresh, crunchy taste.
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Sounds great.
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Fabulous! I think these would be good on salads as well!
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The pickled carrots are not only great for the sandwich, also perfect to add to summer salads.
angiesrecipes
http://angiesrecipes.blogspot.com
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Great idea Angie, such a fresh, crunchy addition!
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