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Photo: Becky Luigart-Stayner; Styling: Mary Clayton Carl Photo by: Photo: Becky Luigart-Stayner; Styling: Mary Clayton Carl

Down-South Banh Mi

Here's a Southern spin on a classic Vietnamese-French sub. Keep the pickled pepper mixture and shredded pork on hand for a fast meal.

Southern Living JANUARY 2012

  • Yield: Makes 3 main-dish servings
  • Hands-on:25 Minutes
  • Total:25 Minutes

Ingredients

  • 1 (18-inch) French bread baguette
  • 3 tablespoons mayonnaise
  • 1 teaspoon Asian sriracha hot chili sauce
  • 1/4 cup thinly sliced carrots
  • 1 teaspoon fish sauce

Preparation

1. Preheat oven to 350°. Bake baguette on an ungreased baking sheet 10 minutes or until warm.

2. Meanwhile, stir together mayonnaise and sriracha in a small bowl. Stir together carrots and fish sauce in a separate bowl.

3. Split baguette horizontally. Cut each half into 3 (6-inch-long) pieces. Spread cut sides of bread with mayonnaise mixture. Layer bottom halves with Slow-cooker Mustard Barbecued Pork, Pickled Peppers and Onions, serrano pepper slices, carrot mixture, and cilantro to taste. Top with remaining bread slices. Serve immediately.

* 1/2 small jalapeño pepper may be substituted.

Note:

To make appetizer servings, cut baguette into 6 (3-inch-long) pieces instead of 3 (6-inch-long) pieces.

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Down-South Banh Mi recipe

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