Bahn Mi Salad

Bahn Mi Salad


½ Cuba roll, toasted and torn

2 oz. cilantro garlic vinaigrette

½ oz. torn fresh cilantro

5 oz. sesame beef, pork or chicken

1 oz. marinated julienne carrot

1 oz. pickled red onion, half moons

5 thin sliced fresh jalapeno

1 oz. julienne cucumber, peeled and seeded and tossed in a splash of lime juice and fish sauce

Bahn Mi Carrots:

4 carrots

2 Tbsp. fish sauce

2 Tbsp. rice vinegar

Bahn Mi Onions:

4 red onion, peeled and sliced into ½ moons

½ cup fish sauce

1 cup rice vinegar


Toast the roll. Tear bread, set aside. Place dressing in the bottom of a mixing bowl with bread, cilantro and romaine lettuce. Toss salad and place in the center of a rim-deep bowl. Add fresh jalapenos. Add pickled carrot, pickled red onion and jalapeno slices. Add marinated cucumber. Add cooked protein and fan at 6

Cut carrots in half. Cut each half into 2” long sections. Us mandolin to julienne all carrots. Toss carrots in fish sauce and vinegar. Store in a plastic container and store at 41 degrees or lower.

Heat pickling liquid (fish sauce and vinegar) and once boiling, turn off heat and add onions. Transfer to a plastic container and allow to cool uncovered at room temperature. Store in a plastic container and store at 41 degrees or lower.