This Banh Mi sandwich is pretty close to being what I grew up on with a few exceptions:
I added a Sriracha mayo, I used grilled chicken vs pork and for the bread I swapped out the French baguette for La Brea's Reserve Sourdough Demi - Baguette.
Not exact matches
I'm sure that the
added touch of
sriracha mayo takes this to the next level... thank you for easy recipe:)
Simply bake the fillets according to the package directions, and then
add to a toasted bun that's topped with some lettuce, tomato, and creamy
sriracha mayo.
Add mayo, soy sauce, ginger,
sriracha, and scallion.
When I make
sriracha mayo, I
add about 2 tablespoons in a cup of
mayo
Taste test and
add a bit more
mayo if you'd like it to be milder, and
add some more
sriracha if you'd like it hotter.
For the aioli dip, mix together in a bowl, 4 tablespoons of
mayo (I use Just
Mayo), 2 cloves of garlic minced, 1 tablespoon lemon juice, 1 tablespoon
Sriracha sauce (for more heat
add more
Sriracha,) and a couple pinches of salt and pepper.
When I shared my
Sriracha Mayo recipe and mentioned that another great flavor variation for homemade
mayo is to
add adobo seasoning, I realized that I'd never shared my adobo recipe before, even though it is a spice I use almost daily.
To make the dressing,
add mayo, greek yogurt,
Sriracha, and Dijon mustard to a bowl and stir to combine.