I'm always looking for variations of my favorite foods and armed with the knowledge of the traditional components of Banh Mi (sketchy pate, gnarly cured pork, canned chicken, etc.), I have no problem bastardizing the recipes. I came up with the basic idea for this while at the market, bought the buns, knowing I had enough of the essentials to make this close enough to call it a "Vietnamese Sandwich."
I started with a can of sockeye, mixed in 2 tbsp mayo, 2 tsp sriracha, 1 tbsp chopped capers, 1/4 cup minced white onion, pinch of salt, and some white pepper.
Then I whisked together 2 tbsp rice vinegar with 2 tsp white sugar for the tang for the "slaw."
Today the slaw is composed of: 1 large carrot, matchsticked;
1 large leaf of kale, minced.
Then I sliced the buns without going all the way through (I use what my supermarket calls an Italian- feel free to use any form of baguette or Portuguese bun, unless of course you have a line on a real Vietnamese sub bun made with rice flour). Slather a good tbsp of mayo on top and bottom and fire into a toaster oven (or oven) until they start to golden.
Pull the buns, spread a few tablespoons of salmon, top with:
slaw, cilantro (unstemmed), jalepeno rings, a shot of soy sauce and a little white pepper.
Close, slice in half if you like, enjoy!
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