I love Bánh Mì, Vietnamese sandwiches, and I love hot links, so bringing these amazing ingredients together is a match made in heaven for me. If you’re looking for the perfect 4th of July recipe and/or trying to figure out what to do with the leftovers, you gotta check this out!
Hot Links are spicy and flavor-packed so it’s the perfect protein to compliment the fresh veggies and flavors of a Bánh Mì. In my opinion, you literally can make Vietnamese sandwiches with whatever proteins you like as long as you have some key components like the French baguette, pickled, and fresh veggies. If you don’t have all the ingredients, use what you have and make it work!
I received a lot of questions on how to make Pickled Carrots and Daikon so the recipe I used is posted below. Simply julienne the veggies, then bring the liquid to a quick boil and whisk until the sugar dissolves. Turn off the heat. Add carrots and daikon to a pickling jar. Pour liquid into a jar and refrigerate overnight. Adjust sugar depending on how sweet and/or tangy you like it.
Ingredients:
French baguette
Hot links
Cha Lua
Pate
Japanese Mayo
Maggi seasoning
Pickled Carrots and Daikon
Pickled jalapeños
Sliced cucumber
Black pepper
Cilantro
Pickled Carrots and Daikon Ingredients:
2 pounds carrots, peeled and julienned
1 pound daikon radish, peeled and julienned
1 cup vinegar
¾ cup sugar
1/2 cup water
1 tablespoon salt
Steps:
Grill Hot Links – Grill halved hot links on a flat top grill over medium to medium-high heat for 4 minutes a side.
Assemble Bánh Mì Hot Link – Assemble the Bánh Mì with all the Bánh Mì ingredients and enjoy.
Tips:
- Substitute whatever sausage you like for hot links.
- Customize Bánh Mì with whatever ingredients you like.
No Limit Cooking 
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