If you¡¯ve never had a b¨¢nh m¨¬, it is a Vietnamese sandwich, typically made with salty-sweet marinated pork. It¡¯s tangy, too, from the pickled radishes and carrots, and spicy from the jalape?os. It¡¯s all of my favorite flavors housed between a crusty baguette. I¡¯ve turned this classic sandwich into a lighter, plant-forward salad, fusing in a Tex-Mex avocado crema as the dressing. The honey¨Csoy sauce roasted chickpeas, used in place of the pork, are good on their own as a snack. This salad takes a bit of work when done in a single breadth, but most of it can be made ahead, like the Quick-Pickled Radishes and Carrots, the croutons, and even the Avocado Crema. When prepped in advance, dinner takes no time at all to throw together and tastes this good.?