Salmon Banh Mi Sandwiches | PCC Natural Markets

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Salmon Banh Mi Sandwiches

Serves: 4

Your rating: None (9 votes)
Your rating: None (9 votes)

Banh mi originated as a beautiful adaptation of the classic baguette sandwiches the French introduced to Vietnam in the early 20th century. What sets these beauties apart is the very Vietnamese addition of pickled vegetables, fresh cilantro, zesty chiles and cool cucumber slices.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free peanut-free iconPeanut-free tree nut-free iconTree nut-free


Place radishes and carrots in a bowl. Combine vinegar, sugar, water and salt in a small saucepan and heat until dissolved. Pour the warm pickling liquid over vegetables and allow to marinate at least 1 hour or refrigerated overnight. When you are ready to prepare your sandwiches, remove the amount of veggies you need and store the rest in your refrigerator for up to 3 weeks.

Cut salmon into 8 slices, crosswise, and lay out on a work surface. Combine soy sauce, brown sugar and pepper; brush generously on salmon. Heat a little oil in a cast-iron or heavy skillet over medium-high heat and sear salmon until caramelized and cooked through, about 3 minutes per side. Remove to a platter. If you are not going to eat the sandwiches right away, chill salmon before using.

Slice baguette pieces lengthwise, leaving them hinged. Tear a little of the bread out of each half to slightly hollow it.

For each sandwich: Spread the inside with mayonnaise and place 2 pieces salmon on the bottom. Layer with pickled vegetables, cucumbers, jalapeños and cilantro sprigs. Wrap sandwiches in parchment paper for travel or eat it immediately!

Each serving: 380 cal, 17g fat (3g sat), 45mg chol, 640mg sodium, 33g carb, 2g fiber, 4g sugars, 23g protein

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 9, 2012.

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