Bánh Mì
Although the bánh mì may have originated in the markets of Saigon, in bigger cities in the U.S. it is now as much of an American lunchtime staple as the burrito or panini. There are as many variations of the bánh mì as there are cooks who make it. This version combines pork, cucumber, and a pickled slaw of radish, carrot, and onion.
Recipe by Oxmoor House October 2013
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Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
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Cooking Light Lighten Up, America!
Nutrition Facts
Per Serving:
416 calories; fat 11.6g; saturated fat 2.6g; mono fat 4.4g; poly fat 4.1g; protein 22g; carbohydrates 55.5g; fiber 3.3g; cholesterol 55mg; iron 2.5mg; sodium 691mg; calcium 76mg.