LEVEL 5 — THE BIG TIME

BANH MI

This Vietnamese favorite features loads of fresh herbs and pickled veggies all crammed into a warm, toasty French baguette. And you can’t argue that the sandwich isn’t accurately named — banh mi is a Vietnamese term for all types of bread. This version uses grilled chicken, but a banh mi sandwich can also be made with beef or pork if you prefer. You can even use tofu if you’re meat-free. Whatever your protein preference may be, this cultural sandwich is a guaranteed flavor explosion in your mouth.

SANDWICH FACTS

• On March 24, 2011 the “banh mi” was added to the Oxford English Dictionary.
• A banh mi has also been called a Vietnamese po’ boy.
• 4–14% of people think Cilantro tastes like soap.
• Cilantro is a must-have on a banh mi sandwich, but a good chunk of Americans don't enjoy the taste of it.

BETWEEN THE BREAD

ADD-ON RECIPES

Dressing

• 1 Tbs. fish sauce *Don’t have fish sauce? Try substituting Worcestershire sauce, or soy sauce with a splash of lime juice.
• 1/2 tsp. soy sauce
• 2 Tbs. vegetable oil

• Mix all ingredients and drizzle on top of your sandwich before closing it up.

Quick Pickled Veggies

• Carrots
• Radishes
• 1/2 cup rice vinegar
• 1/2 tsp. salt
• 1 Tbs. sugar

• Shred your veggies using a grater. Mix together vinegar, salt and sugar. Toss your shredded veggies with the vinegar mixture and let sit for 15 minutes. Drain before using.