Looking for a fresh idea for your sub craving? Try *Banh mi with Grimm’s Garlic Sausage from @vargacooks. Gets you to the top of flavour mountain! Spicy, salty, acidic, sweet, and a hit of spicy mayo that cuts through all the delicious layers. When you’re done drooling, the recipe is below! ✌️
What you’ll need
- French baguette toasted
- 1 x Grimm’s Garlic Sausage sliced into rounds, de-cased and sautéed until slightly crispy
- 1 x red pepper, julienne sliced
- 1 x large carrot, cut into match sticks
- 1 x cucumber, thinly sliced with mandolin
- 1 x small red onion, sliced thin
- 4 x radish thinly sliced with mandolin
- 1 x jalapeño sliced thin ( optional for heat)
- 1 x bunch of fresh cilantro
- favourite spicy mayo
- *Nuoc cham sauce
- 1/2 cup water
- 1/2 cup rice wine vinegar
- 1 tbsp sugar
- 1 tsp salt
- Stalk of lemongrass ( optional )
Bring the pickling liquid to a boil. Once sugar and salt are dissolved, let the mixture slightly cool and pour over carrots, red onion, and radishes in a jar that is safe for hot liquids. Set aside. For a quick pickle, give it at least 30 minutes. Can be made ahead of time.
Lightly toast your baguette, and build your banh mi, starting with lots of spicy mayo. Pile on the sausage and fresh and pickled veggies. Drizzle with nuoc cham!
*New to Vietnamese cuisine? This might help:
Bánh mì – is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal called bánh mì thịt. Plain banh mi is also eaten as a staple food.
Nước chấm – is a common name for a variety of Vietnamese “dipping sauces” that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce.