Recipe by David Chang
I love banh mi, but I don’t necessarily think the crusty baguette is the best part of the sandwich. Putting it on soft, fluffy milk bread was a revelation. If someone else has done this before, I apologize, but I’ve never seen this before in my life. Now, if someone wants to make these, and sell them for, like, $4.75 each, I’ll be your customer every day.
I love banh mi, but I don’t necessarily think the crusty baguette is the best part of the sandwich. Putting it on soft, fluffy milk bread was a revelation. If someone else has done this before, I apologize, but I’ve never seen this before in my life. Now, if someone wants to make these, and sell them for, like, $4.75 each, I’ll be your customer every day.
If you want to make them at home:
- Make a spread of Kewpie mayo (the Japanese kind with MSG, not the Western one with nutritional yeast) and Maggi. If you like, you can blend some chicken-liver paté in there, too.
- Spread that onto slices of milk bread.
- Layer on thin slices of fresh cucumber with slices of daikon and carrot that you’ve quickly pickled with rice vinegar, salt, and sugar.
- Top with a slice of pastrami. (If we weren’t doing a beef menu, I would have opted for mortadella).
- Close the sandwich, trim off the crusts, and enjoy.
Watch Dinner Time Live with David Chang on Netflix now, and tune in every Tuesday at 4 p.m. PST to watch live.