Vietnamese · Lunch
Sardine Tomato Banh Mi Sandwich
Banh Mi Ca Moi
Saigon street baguette stuffed with tinned sardines simmered in tomato sauce with shallot and chilli, layered with mayonnaise, pickled carrot and daikon, cucumber spears, cilantro, and a splash of Maggi seasoning sauce.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
22gFat
48gCarbs
8gSugar
4gFiber
1120mgSodium
65mgChol
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Instructions
1
Prep
Mince shallot and garlic. Halve tomatoes, scoop seeds, chop flesh fine. Peel carrot and daikon, slice into matchsticks. Slice red chillies into rings and cucumber into thin spears. Pick cilantro leaves from stems.
2
Build
Toss carrot and daikon matchsticks with rice vinegar, granulated sugar, and salt. Let sit 10 minutes until ribbons soften and turn glossy and translucent.
3
Saute
Heat oil in a skillet over medium 1 minute. Add shallot and garlic, cook 1 minute until fragrant. Stir in tomato paste, cook 1 minute until darkened brick-red and raw smell mellows.
4
Simmer
Add chopped tomato, sardines with their sauce, fish sauce, brown sugar, black pepper, and chilli rings over medium-low. Simmer 10 minutes until sauce reduces glossy and thick, sardines flake gently.
5
Toast
Split baguettes lengthwise and lay cut-side down in a hot dry pan over medium 2 minutes until warmed through with light marks and crust turns crackling crisp. Work in batches if needed.
6
Crisp and plate
Spread mayonnaise on both halves off heat. Spoon sardines and sauce into each sandwich, layer pickled ribbons, cucumber, and cilantro. Splash Maggi over, slice diagonally, and serve while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz / 2 cans) sardines in tomato sauce
- 60g (2.1 oz) shallot
- 6 garlic cloves
- 200g (7.1 oz) ripe tomato
- 2 tbsp tomato paste
- 2 tsp light brown sugar
- 2 tsp fish sauce
- 1 tsp ground black pepper
- 2 tbsp neutral oil
- 120g (4.2 oz) carrot
- 120g (4.2 oz) daikon
- 1/4 cup rice vinegar
- 2 tsp granulated sugar
- 1 tsp fine sea salt
- 2 banh mi baguettes
- 2 tbsp mayonnaise
- 2 tsp Maggi seasoning sauce
- 120g (4.2 oz) cucumber
- 2 fresh red bird chillies
- 16g (small handful) cilantro