Po’ Boy and Banh Mi sandwiches both came about when French people inhabited a new part of the world and started cooking with local ingredients.
These two sandwiches aren't that different really, so I decided to bring them together for a new sandwich I like to call The Po’ Mi
There isn't really anything po’ about this sandwich however. Oysters are expensive!
But even though I was saying po’ mi at the check out line, any regrets were out the window as I was savoring this internationally delicious sandwich.
Pickled carrots and daikon are an important part of a banh mi sandwich. They are easy to make and only need to sit for an hour or so to develop some really good flavor! Just shred up your carrots and daikon using a julienne peeler or a food processor. Next, pour some boiling vinegar over them and an hour later you have a tasty sandwich topping that can stay over a week in the fridge.
I personally had never worked with oysters, but I have eaten plenty in my day!
They key to shucking oysters is not necessarily a sharp knife, but a strong knife, and of course, protection for your hand.
Dip your oysters in a mixture of flour and cornmeal. They should be wet and sticky enough to hold the breading on their own without the help of an egg wash.
A quick fry is all they need to come out juicy, crispy, and ocean fresh.
I mixed mayo and Sriracha to make the condiment for this sandwich.
All the rest of the banh mi toppings complete this tasty sandwich inspired by French, Vietnamese, and Creole cooking.Dan Whalen considers himself a student of food puns. He has been blogging for over four years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!