Bahn Mi

Two years ago in Calgary, a friend took me to Thai Tai for a vietnamese sub, also known as Bahn Mi.  It's just a little chain fast food restaurant but it was so delicious.  Since then I have been wanting to eat it.  All the time.  But I didn't know where to get it in Edmonton until recently.

Before, the places you can get it here are a little more authentic instead of being a chain and, therefore, are not always as easily accessible unless you know what you're looking for.  Evenutally we found a couple places, and then a couple of months ago a little place called V Sandwiches opened up right next to my work in Rice Howard Way.  Awesome.

I recommend the beef satay.  It comes on a toasted baguette with cilantro and spicy mayo and pickled carrots.  But, if you are feeling even a little bit adventurous, then I recommend trying to make it yourself.  It's not that hard and the ingredients are pretty basic other than a few specialty things for the sauces.  I found a fun recipe that I tried the other day and it was easy.  You can link to the full thing with pictures here, or I have put the directions below...

For the chicken:
1 lime, juiced
1/2 tablespoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
2lb chicken thighs
1/2 cup coconut peanut sauce (see link or recipe below)


In a large mixing bowl, whisk together the lime juice, sugar, salt, and olive oil. Add the chicken and toss until well coated. Set aside to marinate for 20 minutes.


For the pickled carrots:
1/4 cup rice wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 medium carrots, cut into 1/8-inch match sticks


In the meantime, whisk together the vinegar, sugar, and salt in a medium mixing bowl until dissolved. Add the carrots and toss until combined. Set aside to pickle for 15 minutes, stirring occasionally.

For the sandwiches:
2 baguettes, sliced in half lengthwise
1/2 cup mayonnaise
1/2 teaspoon siracha
1 bunch cilantro, bottom of stems removed

Brush a  pan with olive oil and heat. Grill the chicken in batches and then toss it together with the peanut sauce (see recipe below) in a medium mixing bowl.

In a small mixing bowl, combine the mayonnaise and the siracha. Season with a sprinkle of salt.

Toast the bread on a cookie sheet under the broiler for a few minutes until crusty. Spread mayo on bread. Add the chicken, then top with the carrots and a handful of cilantro leaves.


And for the peanut sauce...

Peanut Sauce
Makes about 1/2 cup

Ingredients
½ teaspoon oil
1 clove garlic, minced
2 teaspoons ginger, minced
½ teaspoon chili-garlic paste
1 cup low-fat coconut milk
3 tablespoons smooth peanut butter
1 ½ teaspoons sugar
1 ½ teaspoons soy sauce
1 teaspoon Worcestershire sauce
2 teaspoons fish sauce
juice of half a lime