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Vietnamese Bahn Mi Bread Salad

The tastiest use ever for leftover ham

by: Paula Roy
Vietnamese Bahn Mi Bread Salad is delicious and a great way to use leftover ham

Just as musical mashups can be absolutely addictive, so too are creative culinary combinations. While bread salad is typically considered a Tuscan dish, this Vietnamese version is even more delicious plus it's super quick to prepare. It’s based on the traditional Bahn Mi sandwich, which consists of baguette-style bread filled with meat, mayonnaise, cilantro, cucumber and pickled carrots. With its bright, fresh flavours, this satisfying salad will have your tastebuds singing a happy tune for hours.


2 carrots, shredded
1/4 cup rice vinegar
1 tablespoon white sugar
1 baguette, cut in 1/2 inch thick slices
1/3 cup mayonnaise
1 – 2 teaspoons sriracha or to taste
1 tbsp soy sauce
2 cups thinly sliced ham, chopped
1 English cucumber, sliced
1/2 cup fresh cilantro leaves, coarsely chopped 
3 tbsp canola oil
1 teaspoon sesame oil
Lime wedges



    In a small pot or microwave safe dish, heat rice vinegar and sugar. Stir to dissolve sugar then pour over shredded carrots which have been placed in a shallow bowl. Let sit 15 minutes to slightly pickle carrots, stirring occasionally.

    While carrots are pickling, preheat broiler.

    Combine mayonnaise, sriracha and soy sauce and spread on bread slices.

    Place bread, spread side up, on a baking tray. Broil about 5 inches from the heat until golden brown.

    While bread is broiling, drain carrots, reserving pickling liquid.

    Let bread cool to lukewarm then cut into 1/2 inch cubes.

    In a serving bowl, toss bread cubes with drained carrots, ham, cucumber and cilantro.

    Combine 2 tablespoons of pickling liquid with the canola and sesame oils. Whisk to blend well then drizzle over the bread salad.

    Serve with lime wedges on the side.

Serves 8

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