Artichoke-Lemongrass Confit Bánh Mì
A premium vegetarian banh mi built on slow‑melted artichoke lemongrass confit, layered with bright pickles, herbs, and a rich confit‑mayo spread. Soft artichoke hearts confit in lemongrass, garlic, and shallot, layered with chili mayo, herbs, and bright pickles.
Equipment
- Cutting board & knife
- Small pot
- Small bowl
- Toaster or oven (to warm baguettes)
Ingredients
Artichoke Lemongrass Confit
- 1 can artichoke hearts drained
- 2 stalks lemongrass finely sliced
- 6 cloves garlic smashed
- 1 small shallot thinly sliced
- 1 cup neutral oil or enough to submerge
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- One half teaspoon salt
Spread
- 3 tablespoons mashed artichoke confit
- 2 tablespoons mayo
- 1 teaspoon lime juice
- One half teaspoon chili crisp optional
- Pickles and Fresh Elements
- One half cup pickled carrots and daikon
- One half small cucumber thinly sliced
- Fresh cilantro
- Sliced jalapenos
Assembly
- 1 Vietnamese baguette
- Maggi seasoning optional
- Black pepper
Instructions
- Make the artichoke lemongrass confit by adding artichokes, lemongrass, garlic, shallot, and oil to a small pot. Simmer gently for 25 to 30 minutes until everything softens and becomes aromatic. Stir in fish sauce, sugar, and salt. Let cool and mash a few artichokes into the oil for texture.
- Make the spread by mixing the mashed confit with mayo, lime juice, and chili crisp. Add a little confit oil if you want it richer.
- Assemble the banh mi by lightly toasting the baguette, spreading both sides with the confit spread, layering in artichoke pieces, adding pickled carrots and daikon, cucumber, cilantro, and jalapenos, then finishing with a small drizzle of Maggi and cracked black pepper.
Notes
- The confit keeps one to two weeks in the fridge and the oil is great on noodles, eggs, or roasted vegetables.
- A soft fried egg or tofu crisped in confit oil makes the sandwich even richer.
- If your baguette is thick, scoop out a little of the interior to help with layering.