There is essentially one sandwich in Vietnamese cooking and it is quite a tour de force. It started out very simply, with baguette smeared with liver pate and that was it. That's how my mom knew it in the 1940s when she was growing up in Northern Vietnam. What we know today as banh mi is a light, crispy small baguette that is split before it is invariably filled with homemade mayonnaise or butter (which I don't like), sliced chili pepper, cilantro leaves, cucumber, a tangy-sweet daikon and carrot pickle (do chua), and a drizzle of soy sauce. The variation comes in when you choose what protein component(s) will be center stage. The classic version, banh mi thit nguoi -- referred to as the "special" (dac biet) at Vietnamese delis, includes a smearing of housemade liver pâté and thin slices of various Vietnamese cold cuts. Other filling options include, but are not limited to, roasted chicken, grilled pork, crunchy julienned pork skin (bě), Chinese char siu pork, and tofu. This delicious, fanciful version was popularized by Southern Vietnamese, particularly those in Saigon, and is what we know abroad today and in most of Vietnam too. Light crispy baguette (not the chewy rustic kind) is essential for encasing without overshadowing the other ingredients. Vietnamese baguette is commonly made with rice and wheat flour, which makes for an airy crumb. You can purchase the baguette at Vietnamese or Chinese markets, Vietnamese bakeries and delis, or make your own Vietnamese baguette. A Mexican bolillo roll works well too. So does regular baguette, though avoid sourdough and the overly crusty type. The focal point may be leftover grilled or roasted meat, thin slices of Vietnamese steamed pâté (gio lua), or even seared tofu. Yes, purchased chicken liver pate, even German braunschweiger, can be smeared into a banh mi! Because the daikon and carrot pickle can keep for days in the fridge, you can make banh mi whenever the spirit moves you. Banh Mi french bread (small sandwich baguette), sliced lengthwise but not severed enough meat/protein to make a sandwich mayonnaise do chua cilantro (leaves roughly chopped or whole cilantro leaves ok)..from a few sprigs jalapeno or anaheim pepper, a few thin slices cucumber, a few thin slices Maggi sauce, hoisin sauce, or soy sauce In a toaster oven, put the french bread, cut edge up and toast lightly. Meanwhile slice the meat, cucumber and jalapeno. When bread is toasted, spread mayonnaise on. Then add cucumber and jalapeno slices, a generous amount of do chua, and cilantro leaves. Stack meat slices on top. Sprinkle with sauce and serve. Do Chua (carrot / daikon pickle) 3/4 lb carrots 1/2 lb daikon radishes, chosen between 1" and 2" diameter 2 teaspoons kosher salt 2 teaspoons sugar 1 1/4 cups white vinegar 1/2 cup sugar 1 cup water Fill a canning jar with boiling water. Cover and set aside. Cut carrots and daikon into julienne. Place into a colander and sprinkle with salt and 2 tsp sugar. Knead and massage the vegetables for 3-4 minutes, until they expel liquid. When you can bend a piece of daikon into a circle without it breaking, you are ready to proceed. Rinse the vegetables in cool running water, then squeeze gently to expel any excess liquid. In a small pan, bring vinegar, water and 1/2 c sugar to a simmer. Drain the water from the jar, pack the vegetables into the jar and pour the simmering brine over the vegetables. Cover tightly. When it cools to room temperature, refrigerate. It will keep for up to a month.