Lemongrass Szechuan Salami Banh Mi
Quick-pickled carrot and daikon, cool cucumber, fresh herbs, and crisped lemongrass-Szechuan salami packed into a crackly baguette — a salami-cut banh mi that hits savory, tangy, fresh, and spicy all at once.
A cold-cut banh mi is traditionally built on Vietnamese charcuterie, so our Lemongrass Szechuan Peppercorn salami slides right into the role. It already carries lemongrass and a tingly Szechuan-peppercorn bite, which is most of the flavor a banh mi marinade usually works hard to build.
Everything else is about contrast: sweet-tangy pickled carrot and daikon, cool cucumber, bright cilantro, and a little fresh chile, all held together with a swipe of mayo on a crackly baguette.
Crisp the salami for a minute so its edges firm up, then build fast and eat right away while the bread still shatters.
Ingredients
For the Quick Pickle
1 medium carrot, julienned
1 cup daikon radish, julienned
1/3 cup rice vinegar
1/3 cup warm water
2 tablespoons sugar
1 teaspoon salt
For the Sandwich
1 baguette (or 2 small demi-baguettes)
4 oz Lemongrass Szechuan Peppercorn salami, thinly sliced
3 tablespoons mayonnaise (Kewpie or Japanese-style preferred)
1/2 cucumber, sliced into long thin strips
1 handful fresh cilantro sprigs
1 jalapeño or Fresno chile, thinly sliced
a few dashes of Maggi seasoning or soy sauce (optional)
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Instructions
Make the quick pickle. Stir the rice vinegar, warm water, sugar, and salt together until dissolved. Add the julienned carrot and daikon, press them under the liquid, and let sit at least 15 minutes (or up to 2 weeks refrigerated).
Warm a dry skillet over medium heat. Crisp the salami slices for about 1 minute per side, just until the edges firm up and curl. This is optional but worth it.
Split the baguette lengthwise, leaving a hinge, and pull out a little of the soft interior if it's very doughy. Toast briefly if you like a crisper crust.
Spread mayonnaise on both cut sides and add a few dashes of Maggi or soy if using.
Layer in the salami, then a generous tangle of drained pickled carrot and daikon, cucumber strips, jalapeño, and plenty of cilantro.
Press the sandwich closed gently, cut in half, and serve right away while the bread is still crisp.
Chef Notes
The pickled carrot and daikon are non-negotiable — they cut the richness of the salami and mayo and brighten every bite. Make them ahead; they only get better and keep for up to two weeks.
Drain the pickles well before they go in, or the liquid will soak into the bread. A banh mi is best the minute it's built, so assemble just before eating rather than ahead of time.
Substitutions & Tips
No daikon? Use all carrot, or add thinly sliced watermelon radish for color. Kewpie mayo gives the most authentic, less-tangy result, but regular mayo works.
Want a different heat profile? Our Green Chile Tequila or Diablo salami both bring a different kind of spice if you're out of Lemongrass Szechuan.
Serving & Storage
Serve immediately, while the baguette is crisp and the herbs are fresh.
Store every component separately: the pickle keeps for up to 2 weeks, the salami and herbs a few days, and the bread at room temperature. A fully built banh mi goes soft quickly, so assemble to order.
Published
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