Banh Mi is a culinary fusion of Vietnamese and French flavours. “The popular Vietnamese sandwich is infinitely variable, but always features a profusion of colours and textures, usually includes some form of pork, and often includes a tangy vegetable pickle,” says Tom Filippou, executive chef for President’s Choice. “Dense and chewy bialy buns support all the big flavours of this open-faced banh mi.”
Ingredients: [‘carrot’, ‘granulated sugar’, ‘salt’, ‘granulated sugar’, ‘white vinegar’, ‘red onion’, ‘jalapeno’, ‘buns’, ‘black forest ham’, ‘canola oil’, ‘eggs’, ‘english cucumber’, ‘fresh cilantro’]
Quantity of Ingredients: [“1 carrot, cut in matchstick strips “,”2 teaspoons granulated sugar”,”1 teaspoon salt”,”1/4 cup granulated sugar”,”2/3 cup white vinegar”,”1/2 red onion, thinly sliced “,”1/2 jalapeno, thinly sliced in coins “,”1 (426 g) package pc bialys buns”,”6 slices smoked black forest ham”,”2 teaspoons pc 100% pure canola oil”,”6 large eggs”,”1/2 cup English cucumber, cut in matchstick strips “,”1/3 cup sprigs fresh cilantro”]
Number of Servings: 4
Steps: [‘Make Pickles: Place carrot in bowl; sprinkle with 2 tsp (10 mL) sugar and the salt. Massage with hands for 1 minute or until carrot bends without breaking. Place in colander; rinse and drain, pressing out excess water. In separate bowl, stir 1/4 cup (50 mL) sugar with 1/2 cup (125 mL) warm water until dissolved. Stir in vinegar. Add carrot, onion and jalapeño; submerge in liquid. Cover and let stand for 1 hour at room temperature to pickle or refrigerate for up to 2 weeks.’, ‘Toast bialys, leaving whole. Top evenly with ham.’, ‘Heat half of oil in large frying pan over medium heat. Crack 3 eggs into pan; cook sunny side up for 3 minutes or until whites are set. Place one egg on each bialy. Repeat with remaining oil and eggs.’, ‘Stir together cucumber and 3/4 cup (175 mL) of the drained pickled vegetables in bowl; divide among bialys. Top with cilantro.’]