Banh mi, o’ banh mi! One of the most beloved culinary gifts my country has bestowed on the world, and another example of French colonialism at its finest, though our version leaves out the traditional Gallic-inspired ingredients of paté, French (Buerdell brand) butter, and very often delicious headcheese, which isn’t even cheese . . . enjoy!
2–4 SERVINGS
GINGER GARLIC AIOLI:
5 tablespoons Starry Kitchen Mayo
¼ teaspoon finely minced ginger
½ teaspoon finely minced garlic
¼ teaspoon sugar
Pinch of kosher salt
¼ teaspoon lime juice
THE SAMMIE:
1 loaf French-Vietnamese bread or Mexican bolillos
½ cup medium shredded cabbage*
Pickled Shredded Carrots and Daikon
2 sprigs cilanto
½ jalapeño, thinly sliced on a bias
Sriracha sauce (optional)
BALLS OUT
40–80 SERVINGS
GINGER GARLIC AIOLI:
1¼ cups Starry Kitchen Mayo
1⅔ tablespoons finely minced ginger
3⅓ tablespoons finely minced garlic
1⅔ tablespoons sugar
1¼ teaspoons kosher salt
1⅔ tablespoons lime juice
THE SAMMIE:
20 loaves French-Vietnamese bread or Mexican bolillos
10 cups medium shredded cabbage*
Pickled Shredded Carrots and Daikon
40 sprigs cilanto
10 jalapenos, thinly sliced on a bias
1. Mix all ginger garlic aioli ingredients in a bowl. Set aside in a container that can be refrigerated.
2. Slice open bread from one end to the other, but only enough to open it up and stuff great ingredients in. Spread bread with aioli. Stuff with cabbage, cilantro, Pickled Shredded Carrots and Daikon, and jalapeño slices. Stick whatever meat or protein source you want in there. Then, if you want (I know I do), add some sriracha across and go to town.
* Not even close to a traditional filling for a banh mi, but we like to include it in ours for texture and a little more filling