Bánh mì salad

Vietnamese-inspired dish a perfect way to enjoy leftover ham!

I think I might be onto a flexible, delicious idea for a recipe series…imagine bread salad reimagined for different cuisines and flavour profiles! Let’s get the party started with this Vietnamese-inspired version which I find even more delicious that a classic tomato-ey, basil-ey Tuscan Panzanella. This recipe is based on the traditional Bánh mì sandwich, which consists of baguette-style bread filled with meat, mayonnaise, cilantro, cucumber and pickled carrots. I love this satisfying salad because not only is it packed with bright, fresh flavours; it’s also a great way to use up leftover ham and baguette. If you’re a fan of Vietnamese cuisine (as I am) you might also enjoy this pasta salad or coleslaw or this chicken or shrimp salad.

Ingredients

  • 2 carrots, shredded
  • 1/4 cup (60 mL) rice vinegar
  • 1 tablespoon (15 mL) white sugar
  • 1 baguette, cut in 1/2 inch (1.25 cm) thick slices
  • 1/3 cup (90 mL) mayonnaise
  • 1 – 2 teaspoons (5 – 10 mL) sriracha or to taste
  • 1 tablespoon (15 mL) soy sauce
  • 2 cups (500 mL) thinly sliced ham, chopped
  • 1 English cucumber, sliced
  • 1/2 cup (125 mL) fresh cilantro leaves, coarsely chopped
  • 3 tablespoons (45 mL) canola oil
  • 1 teaspoon (5 mL) sesame oil
  • Lime wedges

Method

  • In a small pot or microwave safe dish, heat rice vinegar and sugar. Stir to dissolve sugar then pour over shredded carrots which have been placed in a shallow bowl. Let sit 15 minutes to slightly pickle carrots, stirring occasionally.
  • While carrots are pickling, preheat broiler.
  • Combine mayonnaise, sriracha and soy sauce and spread on bread slices.
  • Place bread, spread side up, on a baking tray.
  • Broil about 5 inches from the heat until golden brown.
  • While bread is broiling, drain carrots, reserving pickling liquid.
  • Let bread cool to lukewarm then cut into 1/2 inch cubes.
  • In a serving bowl, toss bread cubes with drained carrots, ham, cucumber and cilantro.
  • Combine 2 tablespoons of pickling liquid with the canola and sesame oils. Whisk to blend well then drizzle over the bread salad.
  • Serve with lime wedges on the side.

Serves 8.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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