This two-fisted sandwich is inspired by a Vietnamese banh mi. Banh mi is a fusion of Vietnamese and French cuisines. It comprises a soft baguette layered with meat (often pork or chicken), quick pickles, leafy herbs, and chiles, with a generous smear of pate, aioli, or mayonnaise. It’s a delectable convergence of contrasts—crunchy, juicy, creamy textures and sweet, salty, spicy flavors—that deservedly nudges this specialty into addictive territory. It also provides enough flexibility in ingredients to appeal to nearly everyone, with perhaps the one fixed rule: Provide plenty of napkins.
This variation jettisons meat and replaces it with a soy- and Sriracha-slicked salmon fillet. Wafer-thin cucumbers and quick pickled carrot and daikon provide crunchy, sweet, and sharp freshness. A garlicky, spicy yogurt-mayo sauce lends cool creaminess to every bite. (You can use all mayonnaise if you prefer.)
