Quick-pickled veggies
1 carrot, peeled + cut into thin matchsticks
A chunk of radishes or daikon, cut into matchsticks
3-2-1 pickling liquid (3 parts vinegar : 2 parts water : 1 part sugar), brought to a boil.
In advance: Put the carrot + radishes in a heatproof bowl and pour the hot pickling liquid over top so they’re fully covered. Chill until cold and lightly pickled (a couple hours is perfect, longer is totally fine).
Smoky eggplant filling
2 eggplants
A thumb-sized piece of ginger, peeled + chopped
1 garlic clove, chopped
1–2 cayenne peppers, chopped
1 Tbsp chopped cilantro stems
1 tsp dried chile flakes
2 tsp fish sauce
Juice of 1 lime
1 Tbsp sugar
Char the eggplant: Poke a few shallow holes in the eggplants with the tip of a knife.
Best flavor: roast directly over a flame, turning every few minutes, until the skin is blackened all over and the inside feels soft.
No flame: broil on high for about 20 minutes, flipping halfway, until well-charred and tender.
Put the eggplants in a bowl and cover tightly (lid or wrap) for ~5 minutes so they steam. Peel off the burnt skin, trim the stems, and roughly chop the soft flesh.
Make the punchy paste: In a mortar (or small food processor), mash/pulse lemongrass, ginger, garlic, chiles, and cilantro stems until it turns into a rough paste. Mix in chile flakes, fish sauce, lime juice, and sugar.
Season the eggplant: Stir the paste into the chopped eggplant a spoonful at a time, tasting as you go, until it’s bright, salty, tangy, and a little spicy.
Build the sandwiches
2 bánh mì rolls (or any sub/hoagie roll)
Mayonnaise
Sliced cucumber
Sliced fresh cayenne
Cilantro leaves, torn
Mint leaves, torn
Crispy shallots
Spread mayo on the bread, pile in the smoky eggplant, then add cucumber, jalapeño, the pickled carrot/daikon, herbs, and a shower of crispy shallots. Eat immediately while everything’s crunchy.
Adapted from Cooking with Vegetables by Jesse Jenkins