# Banh Mi Sandwich **Chef:** Yamini **Cookbook:** Vietnamese Food Any Day **Potluck Date:** April 18, 2026 --- ## Recipe BANH MI SANDWICH JICAMA AND SAUSAGE rice paper rolls C Bake, scoop, wrap, and roll your way to a wide variety of thrilling Vietnamese snacks and small bites. Don't overlook the bonus riffs and ideas in the recipe Notes. snacks CHILE GARLIC chicken wings SERVES 6TO8 TAKES 1 HOUR Canola spray oil 2 pounds chicken drumettes and flats (“party wings"; 16 to 20 pieces) Ye cup all-purpose flour or rice flour (white or brown, such as Bob's Red Mill) Ye teaspoon fine sea salt Ye teaspoon recently ground black pepper 1 tablespoon paprika 1 tablespoon sugar 1% tablespoons fish sauce 2 to 3 tablespoons chile garlic sauce (see page 31; use the maximum if homemade) Yq cup light corn syrup or brown rice syrup (such as Lundberg) 1 Persian or % English cucumber, thickly sliced (optional) 1 lime, cut into wedges (optional) 47 SNACKS Nibbling on chicken wings with an ice-cold beer is a great way to nosh Vietnamese style, but I don’t get out the fryer to make the wings. Instead, I coat them in flour, spices, and oil and roast them. Remarkably, they crisp up as if you’d deep-fried them. Rice flour yields slightly crisper results than wheat flour, but it’s a marginal difference so use what you like. If you don’t have cooking spray or a hand-pump oil mister, oil the foil and then tumble the flour- coated wings in 2 to 3 tablespoons of neutral oil before roasting. For a party, roast the wings in advance, cover loosely, and keep at a cool room temperature for up to 2 hours. When you're ready to serve, reheat in a 350°F oven for 6 minutes, until hot, and then toss with the sauce. Sauced wings keep their texture well for about 1 hour. 7: Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray. Pat the wings dry with paper towels. In a large bowl, combine the flour, salt, pepper, and paprika. Add all the chicken and toss, using your hands to ensure a thorough coating. Transfer to the prepared baking sheet. Spray the chicken on both sides with oil, then spread out the wings on the pan for even cooking. Roast the wings for 45 minutes, turning after 30 minutes, or when they hiss and are browned on the underside. The magic happens in the last 15 minutes, when they become richly browned and crispy. While the wings roast, in a small saucepan over medium heat, com- bine the sugar, fish sauce, chile garlic sauce, and corn syrup and bring to a boil. Let bubble vigorously for 45 to 60 seconds, until thick (look for biggish bubbles on the surface). Set aside to cool for a few minutes, then transfer to a large bowl to finish cooling and thickening, about 15 minutes. When the wings are done, let them rest for about 5 minutes, then toss in the sauce and transfer to a platter. Serve the wings with the cucumber slices on the side, if desired, for a cooling crunch. Have diners add a squeeze of lime juice for bright contrast, if they like. ROASTED CAULIFLOWER Wings SERVES 4TO6 TAKES 1 HOUR 1 to 1% pounds cauliflower florets 5% ounces white or brown rice flour (such as Bob's Red Mill) 1 teaspoon fine sea salt Y, to Y2 teaspoon recently ground black pepper (use the maximum for a lick of heat) 1% teaspoons paprika Brimming % cup water 2% tablespoons canola or other neutral oil 1 tablespoon sugar 1 tablespoon Bragg Liquid Aminos, Maggi Seasoning sauce, or soy sauce 3 tablespoons chile garlic sauce (see page 31) Ya cup light corn syrup or brown rice syrup (Such as Lundberg) 48 If it’s Meatless Monday and I want wings, I coat snack-size cauli- flower florets in batter and bake them until crisp on the outside and tender on the inside. As shown on page 46, serving the sauce on the side preserves the just-baked texture well. The batter is a bit tricky, so weigh the flour for an exact measurement. ia Preheat the oven to 425°F. Line a rimmed baking sheet with parch- ment paper and coat with neutral oil or cooking spray. Pat the cauliflower florets dry with paper towels and, if needed, cut into pieces no larger than 2 inches at their widest point. Set aside. Ina large bowl, combine the rice flour, salt, pepper, and paprika. Whisk in the water to hydrate, then add the canola oil; aim for a thick consistency (imagine very soft frosting) that will stick on the cauliflower and bake into a shell-like coating. (If the batter is too thick, whisk in more water, 1 teaspoon at a time; brown rice flour will need an additional 2 to 3 teaspoons.) An overly pasty batter bakes up extra crunchy, but that’s not a bad thing. Add the cauliflower to the batter, using a spatula to coat nearly all exposed surfaces of the florets (a few bare spots are great for ventilation and help to create a crisp finish). Stir and fold the ingre- dients, turning and shaking the bowl, if it helps. Spread out the florets on the prepared pan, cut-side down, with none touching. Roast the cauliflower for 30 minutes, until the tops feel dry-ish and hard and the bottoms have browned here and there. Turn the florets and roast 12 to 15 minutes longer to crisp the other side. Meanwhile, in a small saucepan, stir together the sugar, Bragg Liquid Aminos, chile garlic sauce, and corn syrup. Bring to a brisk simmer over medium heat. Remove from the heat and, after the bubbling action subsides, pour into a small, heatproof bowl. Let cool and thicken for 20 minutes while the cauliflower roasts. When the cauliflower is done, let cool for 5 to 10 minutes. Serve with the sauce for dipping. Baked florets will remain crisp for 2 hours and can be reheated in a 350°F oven for 5 to 6 minutes, until warm. VIETNAMESE FOOD any day SPICY CLAM AND herb scoops SERVES 4 TAKES 25 MINUTES One 10-cunce can, or two 6%e-ounce cans baby clams or chopped clams 2 teaspoons fish sauce, plus more as needed 1% tablespoons canola or other neutral oil 3 large white mushrooms, stems included, chopped into pea-size pieces 2 garlic cloves, finely chopped 2 tablespoons finely chopped fresh lemongrass, or 1% tablespoon grated fresh lemongrass (from 1 medium stalk) Scant % teaspoon paprika Ye teaspoon cayenne pepper Ye teaspoon recently ground black or white pepper ’/4 cup thinly sliced green onions, white and green parts VY, cup unsalted roasted peanuts, coarsely chopped Ye cup lightly packed coarsely chopped fresh cilantro or mint 1 lime, cut into wedges Sesame or plain rice crackers or tortilla chips for serving 49 SNACKS When Vietnamese people eat crackers or chips, they often use them like utensils to scoop up crazy-delicious mixtures like this one, called hén xdo xtic banh da in Hue, where it’s a favorite. Cooks in Vietnam use mild-tasting tiny fresh clams, and break up large rice crackers into shards for scooping. To replicate the dish with ease, I use canned clams (such as Bar Harbor and Crown Prince) and store-bought lightly salted crackers or chips. Chopped mushrooms make the clams go farther, while adding umami. Cilantro-like Vietnamese coriander (rau ram) is the go-to herb, but cilantro or mint work just fine at delivering the flavors of Vietnam. This fun snack is perfect with drinks. 7 Drain the clams, reserving 2 tablespoons of the liquid (save the rest for soup or another use). Season the clams with the fish sauce to add extra ocean flavor. Set aside. In a medium skillet over medium-high heat, warm 1' teaspoons of the canola oil, then add the mushrooms and clam liquid. Cook for 2 to 3 minutes, until the liquid has evaporated and the mushrooms have patches of golden brown. Lower the heat slightly and add the remaining 1 tablespoon oil, the garlic, lemongrass, paprika, and cay- enne. Cook for about 1 minute, until fragrant, then add the clams. Cook the clams, stirring, for about 2 minutes, until just a little clam liquid remains. Remove the skillet from the heat and stir in the black pepper and green onions. Let cool a --- *Downloaded from BCBCBath Cookbook Club* *https://bcbcbath.com*