SPAM BÁNH ME - Roy Choi

 SPAM BÁNH ME

The first time I ate a bánh mì sandwich was in Orange County’s Little Saigon back in high school, on my way to the Asian Garden Mall to pick up some Euro disco CDs. I went across the street from the mall to a little sandwich shop that was filled with people and a line out the door. I didn’t really know what I was getting into, but it seemed simple enough. Cheap, line, sandwich, wrapped in paper. How could I go wrong? My version pays respects to the traditional sandwich, pickled veggies and all, but with some Spam thrown in for something a little different.

MAKES 4 SANDWICHES

PICKLES

1 cup julienned daikon

1 cup julienned carrots

½ cup natural rice vinegar (not seasoned)

1½ teaspoons salt

1 tablespoon sugar

1 cup water

SANDWICHES

4 demibaguettes

½ cup mayonnaise

1 tablespoon Maggi seasoning

1 tablespoon Sriracha

Butter, softened

1 teaspoon vegetable oil

1 can Spam, cut into 8 thin steaks

Fresh cilantro sprigs

Fresh Thai basil or opal basil leaves

Fried shallots (store-bought)

Limes

Place the daikon and carrots in small bowl. Combine the vinegar, salt, sugar, and water in a small pot. Bring the mixture to a boil, then turn off the heat and let it cool until it’s warm. Pour over the daikon and carrots and let it sit for at least 30 minutes and up to 2 hours.

Cut the baguettes in half but keep them intact. In a small bowl, mix the mayonnaise with the Maggi seasoning and the Sriracha. Set aside.

Slather the cut sides of the baguettes with softened butter and toast them in your toaster oven or in a pan over low heat until they’re nice and crispy. Set aside.

Heat the oil in a skillet, add the Spam, and cook over medium heat until it’s golden brown in color. Transfer to paper towels and reserve.

Slather the buttered sides of the baguettes with the spicy mayonnaise. To build the sandwiches, place the Spam on the bottom half of each baguette, then top with the pickled daikon and carrots and add a layer of cilantro and basil. Top with the fried shallots and a squeeze of lime and close up the baguette.

CRUNCH!