Ham Banh Mi Sandwiches

Yield: 2-4 sandwiches 

Ingredients 

1 cup rice vinegar 

½ cup sugar 

Pinch of salt 

225 grams daikon radish (yields about 1 cup julienned daikon) 

225 grams carrot (yields about 1 cup julienned carrot) 

1 tablespoon vegetable oil 

2 cups leftover ham, sliced 

1/2 small English cucumber, sliced 

1/4 cup mayonnaise 

1/4 cup paté, optional 

1/3 cup cilantro sprigs 

2-4 crusty rolls 

Sriracha, optional 

Lime wedges, optional 

Directions 

1. In small saucepan, combine rice vinegar, sugar and pinch of salt. Bring to boil over medium-high heat, whisking to ensure sugar dissolves thoroughly. Once boiling, remove from heat and pour into heat-proof bowl to cool.  

1. Meanwhile, julienne daikon and carrot. Once pickling liquid is cool, add julienned carrot and daikon and let marinate for 30 minutes. Drain and discard pickling liquid.  

1. When ready to serve, brown the ham. Heat large frypan over medium-high heat. Add vegetable oil, then ham. Fry until both sides are lightly caramelized, 1-2 minutes per side. Transfer ham to plate. 

1. Halve the rolls lengthwise without cutting all the way through the roll. Spread mayo on both sides, then paté on one side, if using. Stuff with handful of sliced cucumber, pickled vegetables and ham. Top with cilantro sprigs and a dash of hot sauce and lime juice.  

Recipe adapted from www.omnivorescookbook.com