Sardine Tomato Banh Mi Sandwich — Banh Mi Ca Moi
Saigon street baguette stuffed with tinned sardines simmered in tomato sauce with shallot and chilli, layered with mayonnaise, pickled carrot and daikon, cucumber spears, cilantro, and a splash of Maggi seasoning sauce.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince shallot and garlic. Halve tomatoes, scoop seeds, chop flesh fine. Peel carrot and daikon, slice into matchsticks. Slice red chillies into rings and cucumber into thin spears. Pick cilantro leaves from stems.
Build
Toss carrot and daikon matchsticks with rice vinegar, granulated sugar, and salt. Let sit 10 minutes until ribbons soften and turn glossy and translucent.
Saute
Heat oil in a skillet over medium 1 minute. Add shallot and garlic, cook 1 minute until fragrant. Stir in tomato paste, cook 1 minute until darkened brick-red and raw smell mellows.
Simmer
Add chopped tomato, sardines with their sauce, fish sauce, brown sugar, black pepper, and chilli rings over medium-low. Simmer 8–10 minutes until sauce reduces glossy and thick, sardines flake gently.
Toast
Split baguettes lengthwise and lay cut-side down in a hot dry pan over medium 90 seconds until warmed through with light marks and crust turns crackling crisp. Work in two batches if needed.
Crisp and plate
Spread mayonnaise on both halves of each baguette off heat. Spoon sardines and sauce in, layer pickled ribbons, cucumber, and cilantro. Splash Maggi over, slice diagonally, and serve while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.