As a new fan of the bánh mì, I decided to use my own condiments in this sandwich. My recipes for homemade "mustard butter live," "hand made mayonnaise" and "pack a peck of voila pepper"s (for pickled vegetables) can be found on this site. You can also improvise, if you do not want to make all these from scratch. What is very important here is to select a perfect torpedo roll that is crusty on the outside, but wonderfully soft on the inside. This sandwich stays fresh, wrapped in parchment paper; it can travel well in an insulated cool pack (with an chilled ice pack) for a good half a day.
mustard butter (see recipe for homemade from scratch)
plain fresh mayonnaise (see recipe) or aioli
pickled vegetables (or fresh)- red peppers, cabbage, and carrots (see recipe on this site)
fresh daikon, julienned
thinly sliced sweet white onion
fresh cilantro leaves
fresh thai basil
fresh scallion, julienned
roasted chicken, sliced thinly
argula, pea pod tendrils, spinach or radiccio greens, optional
In This Recipe
Lightly smear the fresh mayo (or aioli) on the inside top and bottom sides of the roll.
Layer the sliced chicken on the bottom half of the roll, topped with the vegetables and fresh herbs. You can vary the ingredients. If you don't have pickled peppers and carrots, you can use fresh.
Dab the top inside of the roll with mustard butter (if you don't have time to make butter from scratch, then combine sweet cream butter with whole grain mustard). Pack in parchment paper in an insulated cool pack for travel.