Banh Mi Sandwich
Ingredientsfor 2
560
Cal
32g
Protein
52g
Carbs
22g
Fat
- 14 Vietnamese baguettes or small French baguettes
- 21 lb pork shoulder or grilled pork belly, thinly sliced
- 32 tablespoons soy sauce
- 41 tablespoon fish sauce
- 51 teaspoon five-spice powder
- 61 teaspoon garlic powder
- 72 medium carrots, julienned
- 81 medium daikon radish, julienned
- 91/4 cup rice vinegar
- 102 tablespoons sugar
- 111 teaspoon salt
- 124 tablespoons mayonnaise
- 132 tablespoons pâté (liver or store-bought)
- 14Fresh jalapeño slices
- 15Fresh cilantro sprigs
- 16Soy sauce and sesame oil for drizzle
Instructions
- 1
Make do chua (pickled vegetables): combine rice vinegar, sugar, salt, and 1/4 cup water. Toss with julienned carrots and daikon. Refrigerate at least 30 minutes — the pickles provide the essential bright acidity that defines a banh mi.
- 2
Marinate pork in soy sauce, fish sauce, five-spice powder, and garlic powder for 20 minutes. Cook in a hot skillet over medium-high heat until caramelized and cooked through, about 3–4 minutes per side.
- 3
Split the baguettes lengthwise without cutting all the way through. Toast lightly. Spread a generous layer of mayonnaise on one side and pâté on the other — both are essential to authentic banh mi.
- 4
Layer with sliced pork, drained pickled vegetables, fresh jalapeño slices, and abundant fresh cilantro. The cilantro is not a garnish — use a full handful per sandwich.
- 5
Optional: drizzle with a few drops of Maggi seasoning or soy sauce and sesame oil. Press closed and eat immediately while the bread is still crispy.