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 Ingredients: 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, co.