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Vietnam
was a French colony from 1885 to 1954, and remnants of French
colonization can still be seen in Vietnamese cuisine today.
The tastiest example of this is banh mi, a Vietnamese sandwich
with a distinctly French influence.
(Read
the related
post.)
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2
tablespoons rice vinegar
or white vinegar
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| 1
teaspoon caster (superfine) sugar |
| ¼
teaspoon salt |
| ½
carrot—peeled and grated |
| ¼
cup peeled, deseeded and diced cucumber |
| 1
cup bean sprouts |
| 6
oz (180g) can of light meat tuna in oil—drained |
| 1
scallion (spring onion)—finely chopped |
| 2
teaspoons fish sauce |
| 1
tablespoon mayonnaise |
| 1
light-textured baguette (or 2 small baguettes) |
| 2
tablespoons jarred pickled jalapeño slices |
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A
handful of cilantro (fresh coriander) sprigs
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MIX
the vinegar, sugar and salt together in a bowl. ADD the carrot,
cucumber and bean sprouts, toss well to combine, then let
stand for at least 20 minutes while you prepare the remaining
ingredients. MASH the tuna thoroughly with a fork, then stir
through the mayo, scallion and fish sauce to combine. WARM
the baguette in the oven to lightly crisp the outside, then
cut in half lengthways (leaving one side of the bread as a
hinge) and remove some of the soft bread from the center of
each half to hollow out a little. SPREAD the tuna mix evenly
on the base of the baguette, then place the lightly-pickled
carrot, cucumber and bean sprout mixture over the top. PLACE
the sliced jalapeño peppers then the cilantro on top.
CLOSE the baguette, cut in half, and serve.
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