Bahn-mi is a wonderful Vietnamese sandwich born of a colonial past. It’s built on a French baguette, layered with roast pork, ham, and pâté, but then it suddenly goes Asian with an ample garnish of cucumber, pickled daikon and carrot, cilantro sprigs, and hot pepper. My home version is usually meatless, though, with avocado and egg instead, and plenty spicy.
Put the julienned carrots, daikon, and cucumber in a medium bowl and season with
Add the bean sprouts, scallions, basil, mint, and a squeeze or two of lime juice to the julienned vegetables. Split the baguette lengthwise and line the bottom half with the lettuce leaves and cilantro sprigs. Spoon the vegetables into the loaf. Distribute the avocado and eggs evenly, salt lightly, add the top half of the baguette, and press down gently. Cut into 4 sandwiches.
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