New Orleans Bahn Mi Recipe
As seen in the 2027 Culinary Calendar
Ingredients
4 bahn mi buns
4 tbsp. softened butter
4 tbsp. good mayonnaise
6 oz. foie gras
1 dozen fried oysters
1 cup fresh pickled carrots, cabbage, and cilantro from a Vietnamese market
1 bunch fresh cilantro
1. Preheat oven to 325 F
2. Place the banh mi buns in the oven to crisp the outside. Remove them after 5 minutes.
3. Slice open the buns leaving a “hinge” of bread to hold the top and bottom together if they are not precut. Butter each inside (top and bottom) of the buns. Then spread mayonnaise over the butter on each bun.
4. Add ¼ of the foie gras to each bun. Add 3 fried oysters over the foie gras to each bun.
5. Add ¼ cup of the fresh pickles and additional cilantro if desired. Eat immediately. Serves 4
Dac Biet: An Extra Special Vietnamese Cookbook
Top Chef contestant and New Orleans native Chef Nini Nguyen celebrates her own brand of classic Vietnamese cooking, with a south Louisiana twist. Dac Biet features more than 100 recipes including the chef’s favorite versions of pho, Southeast Asian jambalaya, charbroiled oysters, Viet-Cajun seafood boil and more.
Đô Chua
Place 2 cups julienned carrots, 1 cup julienned daikon, 1 cup thinly sliced cucumber, 1 cup thinly sliced green cabbage, 2 teaspoons sugar, 1 teaspoon salt and ¼ cup apple cider vinegar into a bowl and stir well. All through the process of preparing the banh mi, stir again about every 5 minutes.
