I’ve Been a Good Girl

comments 2


Bánh Mi Sandwich

In one of my favorite magazines, I read Good Girl Dinette in Highland Park, California made a great bánh mi sandwich.  Highland Park is a 25 minute jaunt from my house, so I decided to give them a try.  It’s definitely a hot spot.  Good Girl Dinette has all the elements of a hip restaurant.  The brick wall, tangerine benches and countertop bar, retro-modern chairs, and a beautiful yet mysterious waitress who will one day dazzle us on the big screen.  I ordered the bánh mi sandwich with the spicy fries.  It was a large sandwich, and I doubted I could finish it as it was delivered to the table.  To my surprise in about 7 minutes there was nothing left.  I loved everything about it.  Inside the heavenly bread was roasted pork with plenty of acidity from the pickled carrots and daikon which were paired perfectly with cilantro springs.  The spicy fries had chiles, garlic and cilantro on top.  It satisfied four vital food components, fat, acid, heat, and crunch.  I washed it all down with a house made blood orange soda.  I had to learn to make this sandwich to share with my family and friends.  I’m feeling like a good girl for what I have come up with.  If you can’t make it to Good Girl Dinette then you should try this recipe.

Time-30 minutes

Serving-6 Sandwiches


16 ounces of store bought Carnitas (I prefer Del Real from Costco)

2 french baguettes

1/2 pound of daikon shredded

3 ounces of pre-shredded carrots

1/2 jalapeño sliced

1/2 cup of rice vinegar seasoned

3/4 cup of water

1 cup light mayonnaise

3 tablespoons of sriracha

1 teaspoon of maggi seasoning

1 shallot thinly sliced

1 small package of basil leaves chiffonade or approx 15 fresh basil leaves

2-3 springs of fresh whole cilantro springs including a little stem per sandwich

salted butter

Preparation of pickled carrots and daikon

Place pre-shredded carrots in a bowl.  Peel daikon and cut into thin rounds.


Place a few rounds on top of each other and julienne (match sticks) the daikon.


Once you have a 50/50 amount of carrots to daikon add daikon to bowl.  Slice the jalapeño and add to the carrots and daikon.  Pour rice wine vinegar and water into bowl and allow to marinade for 30 minutes.  If you have more time allow to marinade up to 2 hours.


Preparation of sriracha mayonnaise 

Combine mayonnaise, sriracha, and maggi seasoning in a condiment bowl set aside.

Preparation of sandwich

Cut each baguette into 3 pieces, then cut in half and keep them intact.  Slather the inside sides of bread with softened butter and toast them on your griddle until nice and crispy.  Slather the bottom piece of bread with sriracha mayonnaise.  Build sandwich starting with carnitas, then top with the pickled carrots, daikon, and jalapeños.  Add a layer of cilantro and basil.  Finish sandwich with shallots and close up the baguette.  I enjoy this sandwich with Kettle Jalapeño Chips and a Mexican Coke.  Enjoy!

Cook’s Note

1.  This is a Daikon.  It can be found near the radishes or root vegetables.  You might need to ask your produce man to find it for you.  Asian and speciality markets are sure to have it.  It’s very large and you only need 1/2 pound.  I ask my produce man to cut 1/2 pound for me.  If you can’t find it you can use radishes in it’s place.


2.  Maggi Seasoning is also sometime hard to find.  I found it in the latin section of my market.


3.  This sandwich is perfect to wrap in plastic wrap and tailgate or picnic with.


The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.


  1. Janice Marsh says

    My husband and I absolutely love banh mi sandwiches! To actually create my own at home, is even better. This really could not be easier. The biggest challenge for me was just acquiring some of the special ingredients. (I admit though that I definitely made this harder for myself.) I had to go to a special Asian market for daikon which they also had the Maggi seasoning so that was a bonus. But I inisisted on using the French baguettes from Lee’s sandwiches so that was another drive, and another store. And of course had to get Del Rey’s carnitas at Costco. FYI our local Vons had them there too. (Again, I made this harder for me than it had to be.) But the recipe was easy to follow, the sandwiches were delicious. The Sriracha mayo adds the heat that burns so good. I did have leftovers and I thought that the carrot-daikon-jalapeño mix was not as fresh the second day around. I would recommend eating it the day you make it. And don’t skip buttering the baquette and toasting it, adds a nice crunchy texture that I love.

    • Janice,
      So excited to see you adding to your repertoire. Peach-Ginger glazed drumsticks and now Banh Mi sandwiches! Which recipe will you try next?

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