What is Bahn Mi ?
As sandwiches go Bahn Mi probably has a more interesting history than most. Bahn Mi intertwines cultural influences and can be traced back to the French colonial period in Vietnam, which lasted from the mid-19th century to the mid-20th century. In this time period French baguettes and other pastries were introduced in Vietnam as the French established a cultural influence. 

The Vietnamese incorporated the baguette into their own culinary traditions. Overtime, the Vietnamese developed a baguette that was lighter and airier due to taste preference and the availability of ingredients. 

Like most sandwiches, the fillings can vary. The earlier versions typically included French cold cuts and patés paired with local ingredients such as pickled daikon and carrot, cilantro and chilli peppers. A common meat now is some sort of pork with seasoning, vegetables, mayonnaise and paté. Here is our take on Bahn Mi with TDS bacon. You could also you our pork belly for a heartier meal. 
For two sandwiches:
1 Carrot
1 Daikon radish 
2 cups white vinegar 
8 pieces of TDS smoked bacon 
2 baguettes 

For bacon marinade
4 tbsp soy sauce 
1 tbsp Wilderbee gochujang hot honey 
1 tsp brown sugar
2 tsp mirin 
1 tsp szechuan peppercorn 
1 tsp pink peppercorn 
1 clove grated garlic 
Dash fish sauce 
1. Firstly we need something prickly to cut through the richness of the bacon. 
Cut carrot and daikon radish (mooli in most Uk supermarkets) into batons. 
Simple pickle, in a deli container or mason jar which fits your batons of vegetables comfortably filled halfway with white vinegar half water and add salt and sugar. Whisk together. Add your veg. 
2. Whisk together the marinade and brush across the bacon. Cook until it’s cooked to your desired texture of bacon, I don’t particularly like crispy crispy bacon but I know others love crispy bacon. 
3. For the bacon. I personally like to light the bbq just to add an extra depth of flavour but it’s perfectly ok to pop in the oven. 
4. Now to form your perfect vessel of deliciousness. Lather mayonnaise on either side of your baguette add maggi liquid seasoning onto the Mayo. Drain and add the pickled veg to the bottom of the baguette. Add 4 slices of bacon. A good squirt of sriracha to the bacon. Two thin slices of cucumber, chillies and add coriander.
5. Enjoy.  

Pairs well with

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