I saw a sandwich coming directly at my face. I didn’t know what kind it was til it was a bahn mi. 🙂 I’m sorry. It’s ok if you want to block this website.
A bahn mi sandwich should have ALL the flavahs! All you need are some carrots and daikon radish, some sort of meat (Beef, chicken, pork, shrimp, whatever! Heck, a bahn mi hot dog is pretty dad gum good, but I’ll save that for another post.), a ham slice, cucumber, and peppers and you’ve got it made. In this case, my wife had cooked a brisket all day long and we had an enormous amount of leftover tasty pull-apart beef the next day. Perfect filling for a bahn mi!
Some recipes call for mayonnaise or a sauce but this sandwich is so tasty already I don’t think it’s necessary to add the calories. But feel free to if you like!
Serves 4
Preparation, 30 minutes
INGREDIENTS:
- leftover brisket, cooked (we used https://www.tastewiththeeyes.com/?s=brisket)
- 4 hoagie buns
- 3 tbsp butter (optional)
- 1 tbsp siracha (optional)
- 2 cups daikon, cut into matchsticks
- 1 cup carrots, cut into matchsticks
- 1 cup hot water
- 1/2 cup sugar
- juice of 2 limes
- 1/4 cup fish sauce
- 1 tbsp garlic, minced
- 2 Thai chili peppers, minced
- 4 slices of ham
- 1 cucumber, sliced into 4″ thin strips
- 1 jalapeno, seeded and sliced thin
- 1 handful of chopped cilantro, about 1/2 cup
RECIPE:
If you used the brisket recipe provided, reheat it in the oven for about 45 minutes at 300 degrees.
Combine the hot water and sugar and stir to dissolve the sugar. Add the next 4 ingredients to the sugar mixture, stir well and set in the refrigerator to cool. Once back to room temperature or cooler, pour over the daikon and carrots in a ziplock bag and place in the refrigerator. This step can be done the day before to really get the vegetables to absorb the flavor of the mixture if you like, but at least do it for an hour.
I like to heat the buns a little with a butter-siracha mix to add some flavor, but if that’s not your thing go ahead and skip this step. I mix the butter and siracha and place in the microwave for 1 minute, then brush on top of the buns and place them in the oven (with the brisket at 300 degrees in this case) until done and the butter comes to a nice glaze, about 15 minutes. This can be done on the top rack of a grill with great results too.
All that’s left to do is assemble the sandwiches. Line the inside of the sandwich with the slice(s) of ham. Fill with brisket (or whatever other meat you are using). Since I cut the buns down the center I slid the cucumber slices in between the brisket and ham, but if your buns are open on the side just top the meat with the cucumbers. Then top with the daikon-carrot mixture, and finally a few jalapeño slices and chopped cilantro. Serve and enjoy!
