The Bahn Mi is a Vietnamese sandwich. It is based off a torpedo shaped bread that has a thin crust. I will be using a gluten free flat bread that is home made/ can be High in protein if you tweak this recipe using some ratios from my (X) High pro-bread recipe.

Here is the basic recipe

3.3oz oat flour(unless sure of purity use Chick pea flour)
3.3oz brown rice flour
3.3oz white rice flour
***Note ***The ratios adding up to the basic value of one. This is one example of ratio's in cooking. There are other ways to do this. You don't always need to add to ten. But you must have a basic value. 3.3oz=1 part dry. This can be subbed and tested with other flours/grains.
1tsp sea salt
3/4 packet of active dry yeast
1 tablespoon golden flaxseed, finely ground
6fl oz warm water (about 120F) Remember when mixing and water in 1/3s Never add all wet into dry at once!!! You may need more tha 6oz.

Method
Bloom yeast
Sift dry
Warm water
add yeast to first 1/3 water
add water in 1/3s
mix with spoon then hands.
Should be sticky not grainy, not like glue!
Place in bowl covered with warm moist towel
place in oven with LIGHT ON ONLY! let rise 2 hours aprox

roll out portions with rolling pin
Oven hot (I would use a well seasoned pizza stone, and make it hot! Maillard reaction time!
You can also oil and grill!!!
till done ( I always set timers in 1/3 interval whenever I cook in an oven. If you think 15 minutes till done, set one for 5 rotate, 5 rotate, brush, etc. You can always add you can never subtract.

Roasted pork Cottage butt/shoulder (Pork belly or Jowl) Or Saute ground pork. Pork Skewers in marinade.. I think you see the versatility here

You can use anything honestly. Eggs, chicken, lamb, beef. Use tenderloins for a mind blower, Or use pigs feet to be a real fruggle chef!

Make spice rub
salt pepper
5 spice
Chinese 5 spice
Star anise
bay leaf
shallot
garlic
thyme

Oil and coat meat with rub. Set in crock pot, or in Hotel pan covered in tin foil (roasting pan) Add A little water slightly salted
Cooking varies by size. Cook until done. Cook to internal temp, or let the meat fall off the chine bone (cottage Butt)

While roasting for 3-? hours (set timers yall)

Pickled (1/3 sugar 1/3 water 1/3 rice wine vinegar. Heat liquids to a simmer whisk in sugar in 1/3s. Redundant I know. But this is how greatness is done. till sugar abosrbed. Simmer the pour. Let cool to room temp. Refrigerate for ???? I eat mine fast. Maybe you can have for years IDK. Mine get eaten FAST lol

daikon batons
Raddish paperthins
carrots(with curry powder) 1/8 thins
Jalapenos cut into strips

Sambal mayo
Use saracha. Use mayo. Or go all out and get real Korean Samball spicy! YUMMY!
Lemon juice
Diced chives

Dressing the sand which.

Add all.
Add cilantro
celery (very small for crunch)
EAT!!!

Thanks to big rig for the walk down memory lane. PM me for tips on cooking a Pork belly, or a pork jowl. Yes Pork jowl is FINE DINING and melts in your mouth. BECAUSE ITS PURE FATTY YUM YUM

I also thought I would reveal a source for some tasty spices for home cooks.
I would not use them in a pro kitchen I know with practice mine will always be better. But we are hard working, our food should work hard for us.
http://www.penzeys.com/

The secret is out the fucking bag!!!