December 31, 2028

Foodservice Recipe: Banh Mi Vietnamese Sandwich

Farm to School Foodservice Recipe

½ cup Water

1 cup White vinegar

1 cup Sugar

2 lbs Carrots, cut into matchsticks

1 1/2 lbs Daikon radish, julienned

3 cups Mayonnaise

4 tsp Sriracha

50 Whole grain rich hoagie bun

4 lbs Ham, deli, sliced

5 lbs Turkey, deli, sliced

2 1/2 cups Onion, red, thinly sliced

2 lbs Fresh English cucumber, thinly sliced

4 cups Fresh cilantro sprigs, leaves and tender stems

3 Jalapeno, fresh, thinly sliced (optional)

In a large bowl stir together the water, white vinegar and sugar until the sugar dissolves.
Add the carrots and daikon radish; mix well. To marinate hold in the refrigerator at or below 40˚F until service. This may be prepared a day in advance.
Mix together the mayonnaise and Sriracha. Hold chilled at or below 40˚F until service.
Place whole grain hoagie on the prep surface and spread 1 tablespoon of the Sriracha mayonnaise on one half.
In each sandwich place 1 ¼ ounces of ham and 1.6 ounces turkey over the mayonnaise. Add a few strips or rings of sliced red onion and 4-5 slices English cucumbers over the top of the meat. Top with ¼ cup of the drained carrot and radish slaw and a 3-4 fresh cilantro sprigs. Place the sliced jalapeno on the service line available upon request.

Portion size: 1 sandwich
Number of portions: 50
Meal component: 2 oz meat/meat alternate, 2 oz grains, 1/4 cup vegetables

Calories: 392
Fat: 20 g
Saturated fat: 4 g
Cholesterol: 43 mg
Sodium: 873 mg
Carbohydrates: 36 g
Fiber: 4 g
Protein: 18 g

Recipe reprinted by Indiana Grown for Schools with permission from Healthy School Recipes and developed by Garrett Berdan.