DIY Bulgogi Banh Mi

I am a huge sandwich fan in general, so it is no surprise I LOVE the Vietnamese sandwich, banh mi. I love the combo of a crispy baguette with the fresh and crunchy herbs, pickled carrot and meat of your choice. The great thing about this sandwich/ this recipe is that you can really adjust it how you like or with what you have in your refrigerator.

Ingredients:

• 1 large French baguette; ends cut off and cut into two sub sizes

• 0.5 - 1 lb of pre-marinated bulgogi meat (I get mine from H Mart); cooked

• Pickled carrots (recipe below)

• Cilantro

• Mint

• Jalapenos; sliced

• Red onion; sliced

• 1 small cucumber; sliced into flat, thin slabs

• Chicken liver pate

• Kewpie Mayo (Regular mayo will do, but Kewpie is FAR superior)

Pickled carrots:

A few hours before you are going to be assembling your banh mi’s, make your picked carrots. Julienne two large carrots and place in a jar or Tupperware container. Into the same container, add 1/4 cup of sugar, 1 tbsp of kosher salt, 1 cup of water, 1/2 cup of rice wine vinegar. Shake the container and let it sit in the refrigerator until you are ready to assemble.

Assembling your sandwich:

For a more class banh mi (the bottom one in the picture above), take your baguette and schmear one side of the inside of the baguette with mayo and the other side with chicken liver pate. Lay your cucumbers down flat, add your red onions and jalapenos and top with your cooked bulgogi meat. On top of your meat, add your herbs (mint and cilantro) and your picked carrots.

Serve immediately and enjoy!

Again: you can totally make this how you like it! My fiancé skipped the mayo and went with avocado! Still delicious!