Banh Mi

My CSA haul inspired greatness yet again!  Last week, my husband brought home our share and said about a large, pale, carrot-shaped vegetable: “I don’t know, the lady said it’s some kind of radish?  She said to cut it up for salads”.

I side-eyed it doubtfully.  Thankfully, my CSA posted an article on Facebook about a recipe idea for daikon radishes, and the mystery was solved.  With a name to go on, I quickly commenced an Internet recipe search, and it became abundantly clear that the tastiest thing to do with daikon is a banh mi sandwich.

I have never had banh mi, but as I looked at the ingredients, I realized it’s right up my alley: full of interesting flavors, textures, and colors!  Also, while I do understand that banh mi literally means bread in Vietnamese, I guess I went rogue as I surrendered to my current wrap obsession.  I didn’t want a huge baguette to compete with the filling.

Pork Meatball Banh Mi


Pictured above are pickled carrots and daikon, cilantro, hot chili mayo, and juicy pork meatballs.  If you’re extra observant you may notice the cutting board in the photo…I would get so excited about this sandwich I would gobble it down standing up in my kitchen over the counter.

Don’t be scared about pickling your veggies; it’s really quick and easy.  I only had brown (coconut) sugar so my mason jar looked rather scarily murky….but it still tasted great 🙂

I can’t say enough about my CSA experience.  I would never have picked up a daikon radish in the store.  But it led me to another great dinner….and another great cuisine!  I don’t think I’ve ever made Vietnamese food at home before but this recipe will definitely remain in rotation.  (maybe next time my husband will even get to try it!)


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