Banh Mi Sandwich
A crispy French-style baguette loaded with savory lemongrass pork, pickled daikon and carrots, fresh cilantro, and a slick of creamy mayonnaise. This Vietnamese street food classic delivers an incredible balance of textures and bold flavors in every bite.
Crispy Vietnamese baguette sandwich filled with marinated pork, pickled vegetables, and fresh herbs.
Nutrition per serving
Ingredients
Filling
Marinade
Pickled Vegetables
Bread
Garnish
Instructions
Pickle the Vegetables
Combine julienned daikon and carrots in a bowl with 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Toss well and let sit for at least 30 minutes at room temperature until the vegetables soften slightly and absorb the brine. The pickles can be made up to 3 days in advance.
Marinate and Cook the Pork
Mix lemongrass paste with 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. Coat the pork slices thoroughly and marinate for at least 15 minutes. Cook in a hot skillet over high heat for 2 to 3 minutes per side until caramelized and cooked through.
Prepare the Bread
Slice the baguettes lengthwise without cutting all the way through. Lightly toast them in a 375 degree oven or on a dry skillet for 3 to 5 minutes until the crust is crispy and the interior is warm. The contrast between a shattering crust and soft interior is essential to an authentic banh mi.
Build the Sandwich
Spread a generous layer of mayonnaise and a thin smear of pate or hoisin sauce on both cut sides of the baguette. Layer in the cooked pork, pickled vegetables, fresh cilantro, sliced cucumber, and jalapeno rounds. Serve immediately to preserve the bread texture.
Substitutions
Common mistakes
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