Vietnamese-Style Pastrami Banh MiJune 11, 2026 · Michael Chen
INGREDIENTS
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✓ 150 g BeanStalk Brands Pastrami slices
✓ 1 French baguette or Bread (approx. 40 cm), halved lengthways and cut into 2 portions
✓ 1 medium carrot, julienned
✓ ½ cup daikon radish or cucumber, julienned
✓ 3 tbsp rice vinegar
✓ 1 tbsp white sugar
✓ ½ tsp salt
✓ 3 tbsp mayonnaise
✓ 1–2 tsp sriracha (to taste)
✓ ½ cucumber, thinly sliced
✓ A generous handful of fresh cilantro
✓ ½ fresh red chili, thinly sliced (optional)
INSTRUCTIONS
1. Pickle the Vegetables
Combine the rice vinegar, sugar, and salt until dissolved. Add the carrot and daikon (or cucumber), toss well, and leave to pickle for at least 15 minutes. Drain before using.
2. Prepare the Sauce
Mix the mayonnaise and sriracha in a small bowl until smooth. Adjust the amount of sriracha to your preferred spice level.
3. Toast & Heat
Toast the baguette at 200°C (400°F) for 5–6 minutes until crisp and golden. Meanwhile, heat the BeanStalk Brands Pastrami in a non-stick pan over medium-high heat for 1–2 minutes per side until warmed through and lightly caramelized.
4. Assemble the Sandwich
Spread the sriracha mayo over both sides of the toasted baguette. Layer the warm pastrami, pickled vegetables, cucumber slices, fresh coriander, and red chili if using.
5. Serve
Close the sandwich, press gently, and slice diagonally. Serve immediately while the bread is crisp and the filling is warm. For an extra finishing touch, garnish with additional cilantro and serve with extra sriracha mayo on the side.