Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Crispy Bánh Mì Slaw Stack with Caramelized Cabbage and Mayo Aioli
A deconstructed Vietnamese bánh mì reimagined as a layered crispy sandwich with charred purple cabbage slaw, fresh lettuce, and a silky maionnaise aioli. This fusion elevates the classic street food by adding depth through caramelization and creating textural contrasts between crispy bread and tender vegetables.
35 min
Easy
2 servings
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Taste Profile
Sweet4/10
Salty5/10
Sour4/10
Umami3/10
Spicy2/10
🥄 Texture
Crisp toasted baguette exterior gives a strong crunch that contrasts with a creamy, garlicky mayo aioli. Warm, tender caramelized cabbage adds soft, slightly silky body while the fresh lettuce provides light, intermittent crunch.
👃 Aroma
Warm, slightly sweet notes from the caramelized purple cabbage mingle with toasty bread and a bright garlic aroma from the aioli. A faint vinegary tang and a whisper of cayenne round out the scent, giving a fresh yet savory profile.
🍷 Pairs Well With
A crisp, cold pilsner or a dry, slightly off-dry Riesling; alternatively jasmine iced tea with a squeeze of lime for a non-alcoholic option.
🥗 Side Dishes
Vietnamese pickled vegetables (đồ chua), crispy sweet potato fries, fresh herb salad with cilantro and mint, or light shrimp spring rolls.
Ingredients(12 items)
- 12 bánh mì baguettes (sliced lengthwise)
- 23 cups purple cabbage (thinly shredded)
- 32 cups green lettuce (rau xà lách) (torn into bite-sized pieces)
- 41 cup sốt mai ơ ne (Vietnamese mayonnaise sauce)
- 53 tablespoons vegetable oil (divided)
- 62 tablespoons sugar
- 71 tablespoon rice vinegar
- 81 teaspoon salt
- 91/2 teaspoon black pepper
- 102 cloves garlic (minced)
- 111 tablespoon butter
- 121/4 teaspoon cayenne pepper
Nutrition Information(per serving)
520
Calories
12g
Protein
58g
Carbs
28g
Fat
Instructions
- 1
Prepare the purple cabbage slaw by combining shredded purple cabbage in a large bowl with rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Massage gently for 2 minutes to soften. Set aside.
- 2
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated purple cabbage and cook for 8-10 minutes, stirring occasionally, until the edges begin to char and caramelize. The cabbage should become tender and develop golden-brown spots. Season with black pepper and set aside to cool slightly.
- 3
In a small bowl, combine the sốt mai ơ ne with minced garlic and cayenne pepper to create an aioli. Mix well and set aside.
- 4
Slice the bánh mì baguettes lengthwise and brush the cut sides lightly with the remaining 1 tablespoon of vegetable oil.
- 5
Toast the baguette halves in a skillet or toaster oven at medium heat for 3-4 minutes until golden and crispy on the cut side.
- 6
Spread a generous layer of the garlic mayo aioli on both toasted baguette halves.
- 7
Layer the fresh rau xà lách (lettuce) on the bottom half of each baguette.
- 8
Top the lettuce with the warm caramelized purple cabbage slaw, distributing evenly.
- 9
Close the sandwich with the top baguette half and press gently.
- 10
Cut each sandwich diagonally into 2-3 pieces and serve immediately while the cabbage is still warm and the bread is crispy.
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