Vietnamese “bánh mì” is popular well beyond Vietnam. The variations available in Vietnam go way beyond the well known “jambon” version. Bánh mì chả cá (fish cake in baguette) is widely available in Saigon. This is my version of that wonderful combination.
I have used salmon in this recipe instead of the more traditional white fish, usually catfish. Two reasons: I love salmon, and salmon is a really healthy food choice. Even farmed salmon! OK, wild salmon may be better, but how realistic is that for most of us? Farmed salmon is a very healthy option given the choices most of us face. At least according to the reading I have done.
Chả cá, or fish cake, is made by mashing fish flesh together with seasonings. The result is then broiling or grilling. It is a common ingredient in noodle soups, as well as in bánh mì.
The other ingredients of this bánh mì chả cá are typical of the Saigon street food version: pickled carrot and daikon, cucumber, mayo, chilli, and coriander. Actually there were a couple of variations: crushed green peppercorns gave a mayo a lot more character; and I substituted basil for the coriander. The variations worked, and distinguished this version from the common street food variety.
Bánh mì chả cá is not the only bánh mì sandwich on delectabilia. Also check out the Bánh Mì Heo Quay (roast pork baguette) and bánh mì chay (vegetarian baguette).
Interested in exploring this vector of Vietnamese cuisine further, then I highly recommend this book…
Salmon cake in baguette, Vietnamese style (Bánh mì chả cá hồi)
Ingredients
Pickled carrot and daikon
- 1 large daikon
- 1 large carrot
- 2 tsp salt
- 2 tsp sugar
- 1/2 cup sugar
- 1 cup warm water
- 1 1/4 cups distilled white vinegar
Salmon cakes
- 400 g salmon fillets skin on
- 150 g smoked salmon
- 1 Tbsp mayonaise
- 2 eggs
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1 half lemon juiced
- 1 Tbsp breadcrumbs
- 1 onion
- 3 cloves garlic
Green pepper mayo
- 3 Tbsp mayo
- 1 Tbsp green peppercorns
Other items
- 4 baguettes
- 1 cucumber
- 1 red chilli
- 1 bunch fresh coriander
Instructions
Pickled carrot and daikon
- Julienne the carrot and daikon and place in a bowl.
- Sprinkle the 2 tsp salt and 2 tsp sugar over the carrot and daikon. Toss well and set aside for 15 minutes.
- Drain the carrot and daikon in a colander, and rinse under cold water. Allow to drain.
- Combine vinegar, 1/2 cup sugar, and water in a bowl. Stir until the sugar is dissolved.
- Add the carrot and daikon to the vinegar, cover and refrigerate for a couple of hours before using.
Salmon cakes
- Finely chop the onion and garlic.
- Sauté until soft and transparent.
- Remove the salmon skins and set aside.
- Set aside a third of the fresh and a third of the smoked salmon.
- Coarsely chop the 2/3 rd of the salmon and add to a blender.
- Add mayonnaise, salt, pepper, lemon juice, and sautéed onion and garlic to the blender.
- Blend until smooth.
- Finely chop the remaining salmon into 5x5mm pieces.
- In a bowl, combine the blended and finely chopped salmon, eggs, and breadcrumbs.
- Form into patties and set aside in the refrigerator for an hour.
- Add some oil to a skillet over a medium high heat.
- Brown the patties on both sides, 3 to 4 minutes per side.
- Drain on paper towels.
Crispy salmon skin
- Cut the salmon skin into 5 cm x 1cm strips.
- Fry in a drizzle of oil until crispy.
Green pepper mayo
- Crush the green peppercorns and combine with the mayo.
Construction
- Slice the cucumber length ways into long flat strips
- Finely dice the chilli into thin rounds
- Remove stalks from the coriander
- Slice open baguettes length wise
- Smear on some green pepper mayo
- Add salmon cakes
- Top with cucumber slices, pickled carrot and daikon, coriander, and sliced chilli.
Crispy black rice cakes. Salmon cakes. Poached egg. Green peppercorn drizzle.
