How Can I make a perfect Vietnamese Sandwich? What is in the special mayonnaise they put inside?

Question

Hi I want to make a Vietnamese banh mi/ sandwich like the ones at lee's sandwiches. What do they the put in the sandwich, plus a recipe for their delicious special mayo?

Answer 1

Oh yummy..

Apparently the mayo is actually lard?

Answer 2

it's actually a butterish kind of substance.  i've seen them make it, and that's what my mom calls it.  i don't know the exact recipe, but here is the gist of what they put in it:

cha (pork strips)

liver pate onto the other side of the bread

cilantro

jalepenos

cucumbers

carrots

and feel free to add whatever else to make it your very own. :)  some people like to add some black pepper and soy sauce into it as well.  

Answer 3

The mayo on the bahn mi I get at a local Vietnamese place is much looser than most commercial American mayo. Try making your own mayo... it's not difficult. I use Alton Brown's mayo recipe on the food network website myself.

Answer 4

Bánh mì xíu mại have these ingredients in a baguette:

1) Xíu mại- Meatballs:

1 pound ground pork

1 large egg

3 cloves garlic, minced

½ cup minced green onion

½ cup minced jicama

½ tablespoon cornstarch

½ tablespoon Wondra flour

½ tablespoon fish sauce

½ tablespoon soy sauce

½ tablespoon sugar

½ teaspoon salt

1/4 teaspoon whole black pepper

Sauce:

½ cup water

½ tablespoon cornstarch

½ tablespoon sugar

½ tablespoon soy sauce

½ teaspoon salt

8 ounces canned tomato sauce

1 tablespoons canola oil

1 cloves garlic, minced

½ tablespoon sugar

1 scallion, chopped

½ teaspoon black pepper

Light sprinkling of garlic powder

Light sprinkling of onion powder

Light sprinkling of ginger powder

1. Combine all the meatball ingredients in a large bowl and mix well with your hands. Use your hands to form meat balls, putting each in a glass or metal bowl, put it in a steamer and steam over boiling water until cooked, about 40 minutes. [This seems like a long time. I would check after 15 minutes, assuming that the meatballs about 1 inch wide. - Andrea]

2. For the sauce, in a small bowl, mix the water with the cornstarch, sugar, soy sauce, salt and tomato sauce. Stir to combine well and set aside.

3. In a small saucepan over high heat, heat the oil. Add the garlic and cook for about 30 seconds, until aromatic. Add the water and tomato sauce mixture and stir until the sauce has thickened.

To make a sandwich, slice the meatballs in half and put inside the French bread. Spoon the tomato sauce atop the meatballs.

2) Đồ chua- Everday Daikon and Carrot Pickle

Makes about 3 cups

1 large carrot, peeled and cut into thick matchsticks

1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks

1 teaspoon salt

2 teaspoons plus 1/2 cup sugar

1 1/4 cups distilled white vinegar

1 cup lukewarm water

1. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.

2. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks.

3) Cucumber slices

4) coriander, black pepper, jalapeño pepper, cilantro, salt

5) Paté - French

6) Soy sauce

7) Hoishin sauce