I’ve about given up finding the sort of bread that would make these things authentic. There aren’t any bakeries around here close, let alone a Vietnamese bakery. Did the Google search looking for recipes and was disheartened at those I found. Too much work for an iffy payoff. Seems the French style frozen semi baked baguettes I get at Kroger’s are as close as can be reasonably managed. I still remember the little bread rolls I was able to buy in Vietnam from the Coke kids. They were chewy and a bit sweet, the only real disappointment I had with them was when I realized that those weren’t poppy seeds-too many legs on a close inspection. They would have made perfect banh mi, strangely though I never had one while in country.
As far as banh mi recipes go there are few rules. The “generic” banh mi will have mayo spread on the bread, a meat of some kind, the daikon and carrot pickle I posted on yesterday, and a generous bunch of cilantro. I won’t link to any of the many recipes I found, would be redundant-just Google banh mi recipe and there they are.
It may be too early for the pickle I made yesterday though I think not. Used some anyway to put this one together. Can’t eat cilantro so I made do with spinach leaves. I used ham for this trial run, I may get fancier later.