It started with the carrots. Just finishing that little carrot book for Learn Great Foods and needed a preservation method. I love pickles, and recalled the Vietnamese Pickled Carrots on White on Rice Couple blog. Perfect! I made the carrots a couple weeks ago and have been throwing them in my salads, which is great…but really needed to try the sandwich. I became intrigued withVietnamese food when I was in California last winter. Remember the pho?
The French occupation of Vietnam from 1885-1954 has left a definite effect on their cuisine. Crusty baguettes and mayonnaise find their way into these delightful sandwiches. Also traditional is duck pate, which I did not have, but very French.
If you pick up some carrots at the farmer’s market this week, consider making these for a fun lunch or picnic. The flavors are addictive, fresh and bright with the herbs included, and the carrots just add that perfect touch. Vietnamese food is definitely growing on me!
Vietnamese Pickled Carrots
makes 1 pint
prep time: 15 minutes
1 1/4 cups water
1/4 cup rice vinegar
1 tablespoon sugar
1 tablespoon salt
3-4 carrots, scrubbed and shredded or cut into thin matchsticks, about 1 1/2 cups
Mix water, vinegar, sugar and salt in a saucepan. Bring to a boil, stirring until the sugar and salt are dissolved.Fill a sterilized pint jar with the carrots. Pour the liquid over the carrots and refrigerate for 3-5 days before using. Will keep a month in the refrigerator.
Hoisin Chicken
serves 4
prep time: 20 minutes
1 tablespoon canola oil
3 large skinless boneless chicken breasts
1 cup chicken stock
1/2 cup Hoisin sauce
Heat the oil in a skillet and add the chicken breasts. Brown on both sides. Add the chicken stock and hoisin sauce, Cover and simmer until the chicken is tender. Slice the chicken and add back to the sauce in the pan.
Banh Mi
makes 4
prep time: 15 minutes
Crusty French baguette, cut into 4 pieces, or rolls, split
1/4 cup mayonnaise
Hoisin chicken
Basil leaves
Cilantro Leaves
Pickled carrots
Cucumber slices
Soy sauce
Spread the bread with mayonnaise. and divide the chicken among the sandwiches. Garnish with basil, cilantro, pickled carrots and cucumber slices as desired. Sprinkle lightly with soy sauce and top with other piece of bread.
