Cookwith

Name: Hawaiian-Vietnamese Poke Bánh Mì
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb sushi-grade ahi tuna, diced into 1/2-inch cubes; 1/4 cup low-sodium soy sauce; 2 tbsp toasted sesame oil; 1 tbsp rice vinegar; 1 tsp honey; 1 small shallot, finely minced; 1 small jalapeño, thinly sliced (optional); 2 tbsp chopped fresh cilantro; 1/2 English cucumber, julienned; 1 cup pickled daikon and carrot (do chua), drained; 1 small jalapeño, thinly sliced; 1/4 cup fresh cilantro leaves; 1/4 cup sliced scallions; 4 Vietnamese-style baguettes (light, crisp crust); 1/3 cup Kewpie or regular mayo; 1 tbsp sriracha; 1 tbsp lime juice; 1 ripe avocado, thinly sliced; Flaky sea salt, for finishing; Lime wedges, for serving

Hawaiian-Vietnamese Poke Bánh Mì

WarmCracker4412

This Hawaiian-Vietnamese Poke Bánh Mì fuses the creamy, ocean-fresh flavors of poke with the vibrant crunch and tang of a classic bánh mì. Sushi-grade ahi tuna is tossed in a soy-sesame marinade, then layered into a light, crackly Vietnamese baguette with pickled daikon and carrot, cucumber, fresh herbs, and a spicy sriracha-lime mayo. Creamy avocado adds richness, while jalapeño and scallion bring brightness and zing. It’s a perfect hybrid for sunny California days—cool, crisp, and bursting with both umami and fresh, bright textures.

Ingredients

Instructions

In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced shallot, and half the sliced jalapeño. Add diced tuna, chopped cilantro, and toss gently to coat. Cover and refrigerate for 20 minutes to marinate.
In a small bowl, stir together mayo, sriracha, and lime juice to make the spicy mayo. Set aside.
Slice the baguettes lengthwise, leaving a hinge. Lightly toast if desired for extra crunch.
Spread a generous layer of spicy mayo on the bottom half of each baguette. Layer on cucumber, pickled daikon and carrot, and avocado slices.
Spoon the marinated poke onto each sandwich. Top with more jalapeño slices, scallion, cilantro leaves, and a sprinkle of flaky sea salt.
Close the sandwiches, slice in half, and serve immediately with lime wedges on the side.