Zesty Tomato Vietnamese Sardine Banh Mi
Servings
3
Prep Time
20 minutes
Difficulty
Intermediate
Ingredients
BANH MI
- 1 baguette or 3 small baguette rolls, toasted
- 2 cans King Oscar Sardines in Zesty Tomato Sauce
- 2 tbsp oil
- 1 medium onion, sliced
PICKLES
- 1 cup shredded carrots
- 1 cup shredded daikon radish
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup water
- 1/2 cup distilled white vinegar
TOPPING IDEAS
- Mayo
- Cilantro sprigs
- Cucumber slices
- Fresh chiles slices
- Soy sauce
- Black pepper, to personal taste
A Vietnamese-inspired banh mi layered with zesty tomato sardines and caramelized onions on a toasted baguette with quick-pickled carrots and daikon, fresh cilantro, and chiles.
Instructions
- Make the pickles: In large medium bowl or mason jar, combine carrots and radish. Add salt, sugar, water and vinegar. Sir or shake to combine all ingredients. For a better tasting pickle, make this a day ahead of time.
- Heat a pan on medium-high heat. Add oil and sliced onions. Cook the onions until lightly browned.
- Add sardines with all the sauce from the can to the onions.
- Gently stir sardines with the onions and cook for about 2-3 minutes or until sardines are warm.
- Add sardine mixture with the sauce in the baguette. Top with your choice of banh mi toppings. Serve warm.
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Where to Buy
Cold Waters
Hand-Packed
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