This two-fisted sandwich is inspired by a Vietnamese banh mi. Banh mi is a fusion of Vietnamese and French cuisines. It comprises a soft baguette layered with meat (often pork or chicken), quick pickles, leafy herbs and chiles, with a generous smear of pate, aioli or mayonnaise.
It's a delectable convergence of contrasts — crunchy, juicy, creamy textures and sweet, salty, spicy flavors — that deservedly nudges this specialty into addictive territory. It also provides enough flexibility in ingredients to appeal to nearly everyone, with perhaps the one fixed rule: Provide plenty of napkins. This variation jettisons meat and replaces it with a soy- and Sriracha-slicked salmon fillet.
Wafer-thin cucumbers and quick pickled carrot and daikon provide crunchy, sweet and sharp freshness. A garlicky, spicy yogurt-mayo sauce lends cool creaminess to every bite. (You can use all mayonnaise if you prefer.
) For the bread, choose a wide baguette to contain the fillings or individual sandwich baguettes. Lightly toast the bread to help prevent sogginess from the fillings and lend more crunch to the eating experience. ** ** ** Salmon Banh Mi Active time: 30 minutes Total time: 30 minutes, plus marinating time Yield: Makes 2 sandwiches Marinade: 1/4 cup soy sauce 2 tablespoons packed brown sugar 1 tablespoon fresh lime juice 1 tablespoon sesame oil 1 teaspoon Sriracha 2 skinless salmon fillets, each 6 to 7 ounces and 3/4 inch thick, pin bones removed Slaw: 1 medium carrot, peeled, coarsely.
