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.”
- 1 carrot, cut in matchstick strips
- 2 tsp (10 mL) granulated sugar
- 1 tsp (5 mL) salt
- 1/4 cup (50 mL) granulated sugar
- 2/3 cup (150 mL) white vinegar
- Half red onion, thinly sliced
- Half jalapeño, thinly sliced in coins (with seeds)
- 1 pkg (426 g) PC Brooklyn Bialys
- 6 slices smoked black forest ham
- 2 tsp (10 mL) PC 100% pure canola oil
- 6 large eggs
- 1/2 cup (125 mL) English cucumber cut in matchstick strips
- 1/3 cup (75 mL) sprigs fresh cilantro
- 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.