Garlic Bread Salmon Banh Mi

_{This post is part of a collaboration with The Asian American Foundation (TAAF). All opinions and this recipe are my own.}

Every great sandwich tells you where it came from. Bite into a banh mi, and you taste Vietnam’s whole messy and beautiful history: a French loaf, taken back and made our own, and made even better by stuffing it with whatever a Saigon street cart had on hand. So when my friends at The Asian American Foundation (TAAF) challenged me to create an original recipe that reflects who I am as an Asian American, my head filled with ideas before I even finished reading their brief. Yet in my heart of hearts, I already knew it always had to be a banh mi. The sandwich that tastes like home for so many Vietnamese people around the world. The sandwich I love more than any other. That, and it had to taste like Seattle, the sometimes gloomy, often rain-soaked city that raised me into the man I am today. And what I came up with is this Garlic Bread Salmon Banh Mi.

It starts with everything you know and love about the classic: tangy do chua that snaps between your teeth, cool cucumber spears, thin slices of jalapeño that bite back, and a ridiculous (some might say excessive) amount of cilantro. Then instead of the usual protein suspects, like grilled lemongrass pork or cha lua, I swap in wild-caught sockeye salmon. Sockeye runs through Washington’s lakes and rivers and is the soul of the Pacific Northwest, so every time I have it, I taste the place that took my family in. Finally, I do the most American thing imaginable. I turn the Vietnamese baguette into garlic bread, slather it in garlic-parsley butter, toast it until golden, then finish it with a generous drizzle of garlic Maggi aioli. One bite, and you taste both sides of my life at once: the Vietnam I came from and the America that made me. All in perfect harmony.

From Vietnam to Manila to Seattle

As a first-generation immigrant, I was born in a small rural town in Vietnam, and after fleeing, my family spent six months in an immigration camp in Manila. We waited patiently until the seven of us finally landed in Seattle. We started our American life in the projects, in Section 8 housing in the Rainer Valley area of South Seattle. Nothing about those early years came easy. My parents saw how living like that affected my siblings and me. They watched us drift toward the wrong crowd, slowly becoming a product of our environment. They refused to let our story end there, though. So they worked. And worked. And worked. Multiple labor-intensive jobs. Every single day. Doing whatever it took to keep our family afloat.

From them I learned the immigrant gospel: work hard, keep your head down, fit in. That lesson carried me far in life, and I achieved quite a bit too, but not without cost. Through my adolescence and well into my mid-twenties, I pushed my Vietnamese heritage aside like a lunch I was too embarrassed to open at school. Believing that the more American I became, the closer I would get to success.

Then, three years ago, I started creating content about Vietnamese food and culture, and everything changed. Every recipe became a conversation with my roots. Every dish I shared brought me back to the parts of myself I had tucked away. Along the way, I found out I wasn’t alone. I discovered how many Asian Americans across the United States share the same upbringing, and seeing my journey reflected in theirs has moved me more than I can put into words. Today, I’m prouder of who I am than I have ever been. Not just Asian. Not just American. Asian+American.

If you enjoyed this story, check out The United States of Asian+America on YouTube for even more stories of Asian+American trailblazers, and follow @TAAFOrg on Instagram to learn more about the work The Asian American Foundation is doing for the community.

How to make garlic bread salmon banh mi

Make the do chua. Peel the carrot and daikon, then cut them into thin matchstick pieces. Keep them thin so the brine soaks in quickly and they stay crisp. In a bowl, combine the water, sugar, and white vinegar, and stir until the sugar fully dissolves and the liquid turns clear. Pack the vegetables into a jar or container, pour the pickling liquid over them, and press them down so everything sits fully submerged. Let them pickle for at least 30 minutes while we prep the rest of our ingredients.

Confit the garlic. Peel every clove from the garlic bulb and add them to a small saucepan with the 1/2 cup of oil. Use the smallest pan you own so the oil covers the cloves. Set it over low heat and let the garlic gently bubble for 20 to 30 minutes. You want small bubbles that never quite sizzle. The cloves are ready when they turn soft and golden and mash easily under a fork. Remove the pan from the heat and let everything cool completely, because hot oil will cook the yolks and break your aioli.

Blend the garlic Maggi aioli. Add the egg yolks, confit garlic cloves, Maggi seasoning, and lime juice to a tall jar or cup that fits your immersion blender. Pour the cooled garlic oil on top and let it settle for a few seconds. Place the blender head flat against the bottom, turn it on, and hold it still until a pale, creamy emulsion forms at the base. Once it starts to thicken, slowly tilt and lift the blender to pull in the rest of the oil until the aioli turns thick, smooth, and glossy. Taste it and adjust with more Maggi or lime to your preference. Refrigerate until you’re ready to use. Feel free to make this ahead of time; it lasts up to 4 days in the fridge.

Prep the toppings. Slice the cucumbers into long, thin spears and the jalapeño into thin slices. Wash the cilantro, cut off the stem ends, and dry it thoroughly.

Sear the salmon. Pat the salmon dry with paper towels, then season it with the salt and white pepper. Heat the oil in a skillet over medium-high heat. Lay the salmon skin-side down, away from you to avoid splatter, and gently press with a spatula for the first few seconds so the skin makes full contact with the pan and crisps evenly. Cook for 2 to 3 minutes, until the skin turns deep golden and releases easily from the pan. Flip and cook for 1 to 2 minutes more, or until the salmon reaches your desired doneness. Sockeye is a bit more lean, so pull it early and allow the residual heat to cook it through.

Make the garlic bread. Stir together the softened butter, minced garlic, and dried parsley until evenly combined. Split the baguettes lengthwise, leaving the ends intact so they open like a book. Spread the garlic butter over the tops, then broil for about 2 minutes, until golden and fragrant. Keep a close eye on the oven to prevent the garlic from burning.

Assemble your banh mi and serve. Spread softened butter inside the banh mi. Tuck the salmon into the garlic bread. Add the cucumber spears and jalapeños. Add a handful of drained do chua; draining keeps your bread crisp. Top with an excessive amount of cilantro, then finish with a generous drizzle of garlic Maggi aioli. Serve immediately and enjoy!

FAQ (mark up with FAQ schema)

Can I make this banh mi ahead of time? Yes. Make the do chua up to a week ahead and the garlic Maggi aioli up to 4 days ahead. Sear the salmon and toast the bread right before serving for the best crunch.

What can I use instead of Maggi seasoning? Light soy sauce makes the best substitute. Maggi tastes a little deeper and more savory, so add a touch more soy sauce to taste.

What bread works best for banh mi? Vietnamese baguettes work best because their thin crust and airy crumb stay light even when loaded with fillings. Find them at any Vietnamese bakery, or use soft French rolls as a backup.

Can I use a different fish? Absolutely. Coho, king salmon, and even steelhead trout all work. Adjust your cook time for thicker fillets and pull the fish at 125F.

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