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Session 192 — Banh Mi

← Block 39–40: Unit 4 Capstone — Southeast Asian Cuisines Overview

Skill: Picking/curing the daikon and carrot; Vietnamese pâté or headcheese; bread selection Read first: Banh Mi — Hot Thai Kitchen SE reference: Breakfast Banh Mi — SE

What you're learning: Banh mi is the culinary child of French colonialism — a baguette (French bread) filled with Vietnamese proteins and condiments. The DO-AHEAD element: the pickled daikon and carrot must be made at minimum 1 hour ahead (overnight is better). The bread must be light and crackly — a French roll, specifically.

Full Meal: - Banh Mi sandwiches (one of: pork belly, grilled pork, chicken liver pâté + fried egg, or breakfast style) - Fresh jalapeño slices, cucumber spears, extra cilantro

🎥 Compare Notes: How to Make Banh Mi with Andrea Nguyen — Munchies — Andrea Nguyen walks through the Vietnamese sandwich from bread to pickled daikon; compare your bread crustiness, pâté spread, and pickle crunch.

← Block 39–40: Unit 4 Capstone — Southeast Asian Cuisines Overview