An Original Recipe – Banh Mi Bruschetta

I thought I had the perfect, original recipe; one that no one else had thought of, let alone posted online or to social media. But it was not to be.

As I mark the sixth anniversary of Max’s Kitchen and Garden this month, I think about the meals I have cooked and the dishes I have prepared. I have published over 200 recipes on this blog during the past six years. Many are family traditions, some from my father and mother, others from generations before them. Others I consider my own; dishes and ideas that are wholly original, vague notions I have borrowed from others and given enough of a twist to call my own, classics with my spin, or recipes that I have been preparing for so long that while I did not write them, their origin is lost, and they have become an integral part of my repertoire. Some of the recipes I post clearly belong to others, and I am careful to always give attribution when I can, and if possible, a link.

It is the original recipes that I’d like to discuss here. Coming up with an idea that is solely one’s own, let alone developing trustworthy, working directions for others to follow, is tricky business. Ideas do not always come frequently or naturally, and it’s even more difficult when you consider the constraints of making a straightforward dish that is mostly healthy, tasty, aesthetically pleasing, and sometimes even vegetarian, vegan, gluten free, or weeknight friendly. So, when I produce an original recipe, it is always one I cherish.

I recently thought I had an idea that no one else would have dreamed of. For years I wanted to serve banh mi – my favorite sandwich which is of Vietnamese origin – as an appetizer at a party or gathering. But on a toasted baguette, they were far too big, even if sliced into manageable portions. I searched far and wide for miniature rolls to fit the bill. But anything I could find with the proper shattering crust would still be far too large for hors d’oeuvres fare. I had practically given up, until one day it struck me…banh mi bruschetta.

Why not pile the ingredients on top of toasted crostini creating a two-bite deal perfect for any party? All the flavors would be there – sweet, spicy, tart – but on top of the bread rather than stuffed inside. It was genius. I planned out the whole thing, even envisioning the order of the stacked ingredients for maximum stability. (There is nothing more embarrassing than dropping food at a cocktail party on that treacherous journey from plate to mouth.) It would be beautiful, with the bright green of a sprig of cilantro, sliced cucumber, and a sliver of jalapeño, balanced by whisps of white and orange from the daikon radish and carrot pickle. I already had a recipe for banh mi sandwiches that I could simply modify. This was easy.

Then I decided to check online. Googling “banh mi bruschetta” I found dozens of recipes for my original idea. I was distressed at first, realizing that the concept was not mine alone and that there’s very little that is truly original out there in the world of cooking. But as I sorted through them, I learned that each of these recipes was somewhat different; they each varied in their own way, different from what I would do. I could still post my recipe and comfortably call it my own.

Over the last six years of documenting, writing, testing, tasting, and photographing recipes, I have learned to appreciate the hard work that goes into posting original material, writing a useful cookbook, or making one a successful chef. Treasure the classic recipes that you make over and over. Appreciate a tasty meal prepared for you by a family member, friend, or when dining out. And always be willing to try a new recipe, whether you came up with it on your own or discovered it elsewhere. It may not work out. But then again, it may become a solid part of your collection, even if you must add your own twists and turns.

I hope over the last six years you have found my posts entertaining, educational, inspirational, and tasty. And if you have, why not follow me on Instagram and share Max’s Kitchen and Garden with colleagues, friends, and family and encourage them to read and partake? I will do my best to come up with six more years’ worth of recipes – and stories – to post for your reading and cooking pleasure.

Banh Mi Bruschetta

This banh mi bruschetta can easily be made into a sandwich, but in this form, they are perfect as hors d’oeuvres. If you are lucky enough to have access to a Vietnamese bakery, they will have the perfect baguettes. If not, try to find bread with a relatively thin, crispy crust and light crumb. You can certainly vary the ingredients to your liking, leaving off the sliver of jalapeño to reduce the heat or switching out the pork for example, and I would recommend making them as close as possible to serving time, so they do not get soggy.

I use the daikon and carrot pickle recipe from the New York Times. It has the perfect balance of sweet and tart. It needs to sit and marinate for at least an hour, so make sure to plan ahead. If you worry about using fish sauce, once it is incorporated into the sandwich, it is not noticeable as fish sauce. However, its contribution to the overall dish is critical, and will definitely be missed if skipped. If you want a substitute for fish sauce, try Maggi seasoning or soy sauce, and there are now vegan versions of fish sauce.

1¼ hour, including marinating time, makes about 25 bruschetta

½ of a recipe daikon and carrot pickle

2 – 6 to 8 inch long light baguettes

½ cup mayonnaise

3 tsp fish sauce

1 to 2 Persian cucumbers, thinly sliced in rounds

¼ to ½ lb. char siu (Chinese barbeque pork) or other protein (lemongrass chicken, Vietnamese meatballs, spiced tofu), thinly sliced

2 jalapeño peppers, very thinly sliced in rounds

1 cup leafy cilantro sprigs, large stems removed

1. Preheat oven to 350 ^oF.
2. Prepare the daikon and carrot pickle according to its recipe. Set aside to marinate.
3. Make the crostini by slicing the baguette into ¼-inch thick rounds. Place on a baking sheet and toast lightly, about 8 minutes, flipping halfway through. Crostini should be lightly toasted so they are crunchy but do not crumble when eaten.
4. In a small bowl, mix mayonnaise and fish sauce until well combined. Spread a thin smear of mayonnaise on each piece of toast.
5. Layer a slice of cucumber, pork, and jalapeño on each crostini.
6. Using a fork to drain the liquid, pick up a small portion of daikon and carrot pickle and place it on the pile.
7. Top with a small sprig of cilantro and serve.

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