Bánh mì salad

Vietnamese-inspired dish perfect use for leftover ham!

I think I might be onto a flexible, delicious idea for a recipe series…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.