- 12 ounces (skin on & bones removed) Wild Caught Salmon
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Rice Vinegar
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Sugar
- 1 inch knob Fresh Ginger
- 4 servings of Ciabatta or Baguette
- 2 large Carrots
- 1 large, seedless Cucumber
- 2 Daikon or White Radish
- 0.25 cup Rice Vinegar
- 0.25 cup White Wine Vinegar
- 0.25 teaspoon Kosher Salt
- 1 teaspoon Sugar
- Sriracha or Gochujang Sauce
A tall and umami packed salmon bahn mi sandwich that is filling yet light!
If you’ve been to Los Angeles or the Bay Area, chances are you’ve come across Vietnamese food and a Bahn Mi Sandwich.
Traditionally it is made with really fluffy French baguette, meat (typically pork), pickled vegetables and a few fresh toppings.
Each component of this sandwich is really important and also easy to make!
In Vietnamese, ‘Bánh mì’ translates to ‘bread’, or ‘wheat cake’.
Since we don’t eat much meat around here, I’ve decided to make a Salmon bahn mi sandwich.
The type of fluffy French baguette that is usually used for bahn mi is hard to find here in South Florida.
This is why I chose ciabatta instead.
The French arrived in Vietnam in 1859 and eventually formed a federation.
Their influence on Vietnamese culture is very strong and even today and the influence on food is very apparent.
For maximum flavor, the salmon is marinated in a soy sauce and rice vinegar mixture.
It is then baked in the oven using the parchment paper method which allows the salmon to steam at the same time.
For crunch and color, pickled vegetables are a must in a bahn mi sadwich.
The vegetables are usually carrot, cucumber and daikon.
If you are not able to find daikon, use any radish you can find!
The longer the vegetables sit in the brine, the more flavorful the outcome.
This is why I always make the pickles first or better yet a couple days before.
Make The Pickled Vegetables
Wash the carrots, cucumber and radish then thinly slice them into strips using a sharp knife, a Japanese mandoline or a julienne peeler.
I used the julienne peeler for the carrots and cucumber and the Japanese mandoline for the radish for a bit of a variety.
The vegetables should be the same thickness.
Cut the veggies so that they fit into a washed and sterilized glass jar then make the pickling brine.
For the pickling brine, combine the rice vinegar, white wine vinegar, salt and sugar. Mix until the salt and sugar is dissolved then pour it over the vegetables.
If the vegetables are not completely covered in liquid top it off with water then seal the jar and leave it on your counter for 45 minutes to an hour.
You can store the pickled vegetables in your refrigerator for up to a month if you don not use them right away.
Marinate and Broil The Salmon
In a bowl, combine soy sauce, rice vinegar, toasted sesame oil, sugar and freshly grated ginger.
Cut your salmon fillet in half and place it into a container with a lid.
Pour the marinate mixture over the salmon, cover and refrigerator for 30 minutes or up to an hour.
After about 50 minutes, turn your oven to broil.
Once the oven is preheated, carefully place the marinated salon fillet onto a parchment lined baking sheet skin side up and pour over the remaining sauce.
Broil the salmon for 7-10 minutes. You can either leave the crispy skin or remove it then cut each piece in half to make 4 servings.
Make The Spicy Mayo
Build The Bahn Mi Sandwiches
Cut your ciabatta or baguette into sandwich sizes then cut each piece in half leghtwise. You can toast your bread lightly if preferred.
Start by spreading some of the spicy mayo on the bottom half of your sandwich then add the salmon and top with some of the pickled vegetables, fresh cilantro sprigs and a few slices of jalapeño.