Banh Mi
Crusty baguette packed with pork, pate, pickled vegetables, and cilantro.
Meat
⚠ Contains: Gluten, Soy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: For a cold-cut/"dac biet" style banh mi, pate is much more central and rarely omitted; it's the grilled-pork (thit nuong) version -- as in this recipe -- where treating it as optional is genuinely traditional.
Ingredients
- 1 baguette
- 200g pork shoulder, thinly sliced, marinated in soy, garlic, and sugar
- 2 tbsp pate (optional)
- Mayonnaise
- Pickled carrot and daikon (julienned, salted 10 min and rinsed, then quick-pickled in equal parts sugar, vinegar, and water)
- Cucumber, sliced
- Cilantro sprigs
- 1 jalapeno, sliced
- Maggi seasoning or soy sauce
Steps
- Marinate pork for at least 30 minutes, then pan-fry until caramelized and cooked through.
- Salt julienned carrot and daikon, let sit 10 minutes to soften, then rinse and drain. Submerge in a brine of equal parts sugar, vinegar, and water until pickled and crunchy, at least 30 minutes.
- Slice baguette lengthwise, toast lightly.
- Spread pate and mayonnaise inside.
- Layer pork, pickled carrot and daikon, cucumber, jalapeno, and cilantro.
- Drizzle with a little Maggi seasoning and close the sandwich.