This Banh Mi sandwich is pretty close to being what I grew up on with a few exceptions: I added a Sriracha mayo, I used grilled chicken vs pork and for the bread I swapped out the French baguette for La Brea’s Reserve Sourdough Demi-Baguette.
I prefer the sourdough because it adds a subtle tart bite against the pickled veggies and the sweetly flavored-beef. Of course like all La Brea’s bread I love the moist interior and hearty crust—the two key elements that really texturally stand-out against the crunch of the veggies.
Now here’s the exciting news, select Krogers are now carrying La Brea’s Reserve Sourdough Demi-Baguette and (French bread) – look for it in their specialty cheese department. I love this accessibility, for this simple banh mi recipe and many more to come. Check out their site for locations on where to buy and a coupon for your next visit to your local Kroger.
Before you get started with making this, here are a few notes to keep in mind:
- Don’t skip pickling the daikon and carrots. It’s a key component. You can buy it pre-made in most Asian markets or make it yourself (recipe below).
- Use a good high quality bread like La Brea’s Demi-Baguettes. It’s worth mentioning you definitely want to avoid breads, that are pillow-soft like a hot dog bun or anything of that textural class. This is a sandwich after all, so getting the bread right makes or breaks this recipe.