the vietnamese sub

March 26, 2010

I am obviously dreaming of sunnier climes and egging on summer to just hurry up and arrive. Everything getting dreamed up in my kitchen at the moment is from somewhere exotic or full of spicy exotic ingredients.

No surprise then that when the husband and I were standing at the deli counter, looking longingly at sausages (what, you don’t do that?), it was not bratwurst nor chicken sausage, Polish nor Italian that caught my eye and took my fancy, but these:


Yes, indeed, that is Vietnamese sausage. Don’t think you’ve seen it at your grocery store before? Look closer. It’s there, nestled away amongst the usual contenders. And I hugely recommend picking some up and making yourself a simple, easy sandwich that immediately transports you to Hanoi.


I never made it to Vietnam during my travels through south-east Asia, since I was knocked out of the game by sickness and headed home two months early instead. I still have the Vietnamese visa in my passport: blank, unstamped, laughing at me. Well, at least now I have this:


The Vietnamese Sub (Banh Mi)

Ingredients

  • 1 French baguette, sliced lengthwise but not totally in half
  • 1 Vietnamese sausage
  • black bean sauce (check out your local Asian market or store for good options)
  • 1/2 carrot, grated
  • 1/4 jalapeno pepper, diced
  • 1/2 shallot, diced
  • cilantro

Directions

  1. Pre-heat oven to 400F
  2. Bake sausage in oven for 25 minutes, turning once
  3. Meanwhile, saute the shallots for a few minutes on medium heat.
  4. Add the jalapeno pepper and saute gently for a couple more minutes.
  5. Spread a thin amount of black bean sauce on one side of your baguette (about a teaspoon)
  6. Once the sausage is cooked through, remove from the oven. Cut it in half, lengthwise and place on the baguette.
  7. Sprinkle shallot/jalapenos and add grated carrot and cilantro.
  8. Chomp!


You can read more about traditional Banh Mi and its usual fillings here.

Email this to someonePin on PinterestTweet about this on TwitterShare on Google+Share on FacebookShare on RedditShare on StumbleUpon

{ 7 comments… read them below or add one }

Janetha March 26, 2010 at 12:36 pm

ahahahah "looking longingly at the sausages" thank you for that phrase.

i have never had vietnamese! yum. i think i'd enjoy stuffing my face with that.

i need to do this local flavor thing, but i am afraid utah is not known for much.. i will have to think on it.

have a great weekend, love!

p.s. so jealous of all your travels :)

Reply

Jenny March 26, 2010 at 12:46 pm

I've never been either but I first tried these subs in calgary- soo good!

Reply

laurageorgina March 27, 2010 at 12:01 pm

I am so remiss–I keep meaning to send you some local flavor/favorite flavors pics. Will do that now…

So sad that stomach yuck got the best of you and stopped you from hitting Vietnam. I guess that means a retry is DEFINITELY in order :-)

Reply

Erica March 28, 2010 at 7:50 am

I might have to get some of these for Josh. They look like something he'd enjoy. I am planning on photographing today!!!

Reply

Holly March 29, 2010 at 8:52 am

shoop girl…i totally forgot about the local flavor. guess that means i am just going to have to go out and drink beer and eat cheese curds…

*sigh* vietnam. why didn't i make it there either? however, there is a killer vietnamese restaurant in st. paul that makes the BEST banh mi, and i haven't had one in forever. this pretty much just reminds me how much i need to go back.

love you lady – have a wondrous week!

Reply

Katie April 1, 2010 at 11:12 am

I've never seen Vietnamese sausage at grocery store. Maybe some Asian market might have.. anyway, it looks yummy!! I am wondering what distinct feature or flavor does Vietnamese sausage have? :)

Reply

Angharad April 1, 2010 at 2:10 pm

Katie, if you shop at a local food coop then they likely will have some, otherwise yes, your local Asian market might be the best bet. The flavour of this was really rich and quite tangy – not quite spicy but it definitely had a kick! Good luck hunting some down!

Reply

Leave a Comment

Previous post:

Next post: