Sardine Banh Mi
Created by Sue on May 6, 2013
- Servings: 1-2
- Prep Time: 3d
- Cook Time: 0m
- Recipe #9467
Ingredients
- 1 medium carrot, cut into fine matchsticks
- 1 small daikon radish, cut into fine matchsticks
- 1 tablesopon sugar
- 2 teaspoons salt
- 1/4 cup vinegar
- 1/4 cup water
- 1 (12-inch) baguette roll (Vietnamese is best), split and toasted
- 2 tablespoons mayonnaise
- Maggi seasoning, for drizzling
- 1 (5.5-ounce) can sardines in tomato sauce
- Fresh cilantro
- 1 jalepeño pepper, thinly sliced
- Sririacha sauce (or sambal chile paste optional; amount to taste)
- 1/4 to 1/2 cup nuoc cham sauce (for dipping sandwich; optional)
How to Make
-
Step 1: 2-3 days ahead, prepare the carrot/daikon pickle by marinating carrots and daikon in a mixture of sugar, salt, vinegar and water in the refrigerator for 48-36 hours (for best results).
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Step 2: Drain pickle from liquid and place on the baguette with the other ingredients, mashing the sardines into the bread with a fork.
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Step 3: Serve with nuoc cham sauce, if desired, as a dipping sauce.
Nutritional Facts
- Serving Size: 1 (544.7 g)
- Calories 487.3
- Total Fat - 8.3 g
- Saturated Fat - 1.4 g
- Cholesterol - 7.5 mg
- Sodium - 5939.7 mg
- Total Carbohydrate - 100.5 g
- Dietary Fiber - 21.7 g
- Sugars - 46.4 g
- Protein - 12.2 g
- Calcium - 228.9 mg
- Iron - 5.7 mg
- Vitamin C - 81.7 mg
- Thiamin - 0.6 mg