Bánh Mì Chả Cá

Bánh Mì Chả Cá is a delightful Vietnamese breakfast sandwich featuring a crispy baguette filled with flavorful fish cakes, fresh herbs, and pickled vegetables. This dish offers a delicious balance of textures and tastes, making it a satisfying start to your day.

Ingredients

• Baguette - 2 pieces
• Fish fillet (white fish, like cod or tilapia) - 200 grams
• Tapioca flour - 50 grams
• Garlic (minced) - 1 clove
• Fish sauce - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Fresh cilantro (chopped) - 2 tablespoons
• Carrot (julienned) - 50 grams
• Daikon radish (julienned) - 50 grams
• Rice vinegar - 2 tablespoons
• Sugar - 1 teaspoon
• Lettuce leaves - 4 leaves
• Cucumber (sliced) - 1/2 cucumber
• Chili (sliced, optional) - to taste
• Mayonnaise (optional) - 2 tablespoons

Steps

1. Prepare the fish cake mixture by blending the fish fillet, tapioca flour, minced garlic, fish sauce, black pepper, and chopped cilantro in a food processor until smooth.
2. Shape the fish mixture into small patties, about 5 cm in diameter.
3. Heat a non-stick skillet over medium heat, add a little oil, and cook the fish patties for about 3-4 minutes on each side until golden brown and cooked through. Set aside.
4. In a bowl, mix the julienned carrot and daikon radish with rice vinegar and sugar, and let it marinate for about 10 minutes to create pickled vegetables.
5. Slice the baguettes open and lightly toast them if desired.
6. Layer the bottom of each baguette with lettuce leaves, followed by the cooked fish patties, pickled vegetables, cucumber slices, and chili if using.
7. Spread mayonnaise on the top half of the baguette, close the sandwich, and serve immediately.

Nutrition

• Calories: 400
• Protein: 25 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.15 L

Health Benefits

• High in protein from the fish, supporting muscle health.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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