C) Both of the Above

“Fusion” cuisine takes quite a few hits, admittedly on these pages, and elsewhere.  Perhaps this dismissal is too hasty when cooks offer inspirations like today’s effort, Bánh Mì.  Though the sandwich was developed in Vietnam and is among that cuisine’s most prominent preparations, bánh mì claims at least one French grandparent.

It’s only natural, of course, as Vietnam was part of French Indochina for nearly a century and the two countries’ histories and cultures intertwine.  Among the French contributions are lettuce and liver pâté, both of which are condiments of sorts.  The Gallic influence is most identifiable in the bread itself, a baguette halved and, ideally, lightly toasted.

That said, bánh mì is Vietnamese.  From the daikon slaw pickled in rice wine vinegar, to the cilantro and continuing through to the lime and soy-marinated chicken, the sandwich bursts with Vietnamese goodness.  Even the bread gets a local treatment, as the baguette is pulled from the oven when it’s warm and the crust just begins to crisp, and it’s brushed with a mixture of peanut oil and fish sauce.

After the initial crunch, the bánh mì’s filling yields a succulent mixture of textures, the creamy pâté underlying the tender chicken, while the lettuce, slaw and onion provide a crisp contrast.  The flavor is what makes a     memorable, though.  The chicken takes on the tastes around it, building a savor which weaves in traces of salt and tanginess.  The lettuce and cilantro keep things light with a pronounced freshness.

Of course, there were some modifications, described in the recipe below, aimed at making the recipe a bit more “authentic.”  Even so, bánh mì is a delicious mix of East and West (ok, East mainly).  Given that fusion, it’s unusual the recipe attracted attention when Gourmet featured it in its 2009 recipe collection.  A good thing it did, as bánh mì is scrumptious.  Just don’t tell anyone this journal admits it.


Bánh Mì

  • 1/2 pound daikon, peeled
  • 1 carrot, peeled
  • 1/2 cup rice wine vinegar
  • 1 tablespoon sugar (*1)
  • 1 (24-inch) soft baguette
  • 2 tablespoons vegetable oil (*2)
  • 1 tablespoon fish sauce
  • 1/2 teaspoon soy sauce
  • 1/4 pound liver pâté (*3)
  • 1/2 sweet onion, sliced thinly (*4)
  • 3/4 cup cilantro sprigs
  • 2 cooked chicken breasts from a rotisserie chicken, thinly sliced (*5)
  • lettuce leaves

Preheat oven to 350 degrees, with rack set at a middle height.

Shred the daikon and the carrot in a food processor.  In a medium bowl, mix together the shredded vegetables, vinegar, sugar and 1/2 teaspoon of salt.  Let stand, stirring occasionally, for at least 15 minutes.

Meanwhile, heat the baguette in the oven until it’s just barely toasted, about five minutes.  Cut off and discard the rounded ends (*6) and split the baguette lengthwise.

Mix together the oil, fish sauce and soy sauce, and brush it over the baguette‘s inside, top and bottom.  Spread the pâté evenly (*7) on the bottom layer, and top it with the onion and cilantro.

Drain the slaw in a colander.

Layer the chicken, slaw and lettuce on the cilantro.  Cover with the top layer and cut the baguette crosswise into four pieces.


1 – There was some palm sugar in the fridge.  It dissolves in the vinegar anyway, and it makes the slaw a bit more Vietnamese, so why not?  For those not so pretentious, granulated sugar is fine too.

2 – In my book, peanut oil is indispensably Asian, and it provides a nice hint of flavor.

3 – Even in my relatively upscale suburb, pâté is nearly impossible to find.  In such a case, substitute liverwurst.  Oh, how grudgingly I offer that advice, as I don’t like liverwurst.  Still, it works in this application, and it gives the bánh mì a little extra something.  After all, liverwurst is, effectively, German pâté.  For an additional tip, read Note 7 below.

4 – A large shallot, or two medium ones, works well.  I don’t hate onions, but shallots are more refined, better.

5 – Buying a rotisserie chicken is a quick and easy option, though it’s not difficult to make your own, which provides a juicier and more complimentary outcome, and is less processed.  I marinated four boneless skinless chicken thighs in the juice of a couple limes, two tablespoons of soy sauce and a dash of fish sauce.  An hour later, I broiled the thighs, five minutes per side.  There.   Much more “Asian” than a supermarket chicken.

6 – Pity to waste good bread.  Find some other use for the ends.  Dry them for stuffing.  Make a small non-bánh mì sandwich.  Add some olive oil or butter, mince a garlic clove over them, and stick them under a broiler for a couple minutes.  If nothing else, put them on an outside windowsill for the birds.  Don’t just toss them in the trash.

7 – As is, the pâté/liverwurst is too thick and it isn’t all that spreadable.  This stiffness lessens a bit if the meat is allowed to warm to room temperature.  Mixing it with a couple tablespoons of warm water works well too.  If you use liverwurst and want to give it an even more pâté-like profile, loosen it with cognac, not water.  I didn’t, but still, it’s an idea.


16 thoughts on “C) Both of the Above

    1. We can thank the French for that, Kate. A century in Indochina was bound to produce souvenirs, including the baguette.

      Interestingly, Vietnamese call asparagus “French bamboo,” due to its resemblance to bamboo sprouts, and to homesick French importing the stuff by the boatload, it seems, back in the day.

      Liked by 2 people

  1. I know I always say this, but this looks sooooo good! I love baguettes! And, I’m telling everyone the thing you mentioned to ‘tell no one’.. lol.

    I’ve never tried Vietnam food, but I’ve had Thai. The added slaw mixture with the cilantro is such a beautiful mixture. I can taste it, already.

    For some reason, the Grapenuts cereal I was planning on having for dinner has lost its appeal, and so has my other choice, popcorn (air-popped), with a glass of carrot juice.

    Well, I will use my imagination, and pretend that I am biting into “that”, while I’m biting into “this”. 😏

    You are a swell friend. LOL…



    Liked by 2 people

    1. Much obliged, Tamara! Good thinking, about utilizing your intellect. After all, that’s where most of our culinary journeys take place, from hunger to subsequent satiation, from longing, to fulfilment. If you make your Grape Nuts/popcorn something else, so it shall be!

      I think you’ll like Vietnamese cuisine. Not quite as spicy as is Thai, and with a little more of a Chinese vibe. Still, the two countries are almost-neighbors, and they do share a tropical pantry.

      Of course, banh mi has something of a French feel, as befits the two countries’ shared colonial history. The banh mi was born in France,. but raised in Saigon.

      Oh, you wouldn’t dare., telling people about my grudging appreciation for fusion. This is the last time I reveal my deep, dark culinary secrets!

      Liked by 1 person

    1. Sure, Jenn, after a century together, two people are bound to effect one another. Especially when the results are as satisfying as is banh mi!

      How lonely those baguettes in the bakery look now, sitting in that basket all by themselves. You need some cilantro, fish sauce and daikon, and that’ll get you right with the world.

      Liked by 1 person

    1. Many thanks, Mia!

      Always room for improvement, right? You should’ve seen some the first photos I showed (and seriously, please don’t). They’re embarrassing. Apparently, I never had heard of framing, complimentary colors, or even focus.

      “Who took these pictures, a squirrel monkey?” Pretty much.

      Liked by 1 person

  2. as soon as I landed on your blog and saw the pic with the cole slaw and the cilantro I thought.. Vietnamese! I totally love this combo! Though I love chicken, pork with pickle slaw and cilantro… YUM! Now I’m hungry! LOL

    Liked by 1 person

    1. Good instinct, Daniela, and thanks!

      Given the large Vietnamese population in greater Boston, there almost certainly is a good restaurant near you. I know that when my friends lived in Malden, they had a great place right on their street. Would that you’re so lucky!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s