A take on bahn mi with salmon featuring fish sauce caramel, pickled carrot and daikon, cucumber, cilantro, jalapeno, and sriracha mayo.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Bluehouse Salmon and FOH.
Fish Sauce Caramel
INGREDIENTS
- 1/2 cup Fish sauce
- 1/2 cup Brown sugar
- touch of water to adjust
METHOD
- Cook and gently whisk/stir until sugar melts and becomes emulsified.
- Sear the fish a la plancha and top with pickled carrot and daikon, sriracha mayo, fresh cilantro and jalapeno.
- I used a standard bread roll procedure out of the book from Tartine Bakery or you can purchase a delicious baguette from local baker.
