Bánh Mì
A classic Vietnamese sandwich featuring a crisp baguette filled with savory grilled pork, tangy pickled vegetables, and fresh herbs. The combination of rich pâté, creamy mayonnaise, and a hint of spice makes for a complex and satisfying bite. This recipe breaks down the components for a fresh, homemade version.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,131 kcal
Allergen information: may contain eggs, fish, gluten, mustard, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Pork & Marinade
- 450 gpork shoulder, thinly sliced
- 3 tbspfish sauce
- 1 tbspsoy sauce
- 2 tbspbrown sugar
- 3 clovegarlic, minced
- 1 pcsshallot, minced
- 1 tbspvegetable oil
Pickled Vegetables
- 1 cupdaikon radish, julienned
- 1 cupcarrot, julienned
- 120 mlwhite vinegar
- 0.25 cupwhite sugar
- 1 tspsalt
- 120 mlwater, warm
Sandwich Assembly
- 4 pcsbaguette, short or demi
- 0.5 cupmayonnaise
- 0.5 cuppâté, liver pâté recommended
- 1 tbspmaggi seasoning(optional)
Garnish
- 1 pcscucumber, thinly sliced into spears
- 1 pcsjalapeño, thinly sliced(optional)
- 0.5 cupcilantro, fresh sprigs
Equipment
tongs · bowl · whisk · cutting board · knife · oven · grill pan
The method
Step by step
- 1
In a medium bowl, combine the fish sauce, soy sauce, brown sugar, minced garlic, minced shallot, and vegetable oil. Add the sliced pork and toss to coat evenly.
About 5 min
Cook’s note: For more flavor, allow the pork to marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- 2
In another bowl, whisk together the warm water, white vinegar, white sugar, and salt until the sugar and salt have dissolved. Add the julienned daikon and carrot, ensuring they are submerged.
About 5 min
Cook’s note: Let the vegetables pickle for at least 30 minutes at room temperature to allow the flavors to meld.
- 3
Preheat a grill or grill pan over medium-high heat. Cook the marinated pork slices for 2-3 minutes per side, until cooked through and slightly charred. Set aside.
About 10 min
Cook’s note: Avoid overcrowding the pan; cook the pork in batches if necessary to ensure a good sear.
- 4
Preheat your oven to 180°C (350°F). Place the baguettes directly on the oven rack and toast for 3-5 minutes, until the crust is crisp and the inside is warm.
About 5 min
- 5
Once the baguettes are cool enough to handle, split them lengthwise, being careful not to cut all the way through.
About 2 min
Cook’s note: You can hollow out some of the soft bread from the inside to make more room for the fillings.
- 6
Spread a generous layer of pâté on one side of the bread's interior and mayonnaise on the other.
About 2 min
- 7
Layer the grilled pork inside the baguette. Drain the pickled vegetables and add a generous amount on top of the pork.
About 3 min
- 8
Add the cucumber spears, sliced jalapeño, and fresh cilantro sprigs. Drizzle with Maggi seasoning, if using.
About 3 min
- 9
Serve the Bánh Mì immediately for the best texture and flavor.
Per serving
Nutrition
- Calories
- 1,131.2kcal
- Protein
- 40.5g
- Carbs
- 113.7g
- Fat
- 56.1g
- Fibre
- 6.6g
- Sugar
- 29.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store individual components separately in airtight containers in the refrigerator for best results.
Reheat the pork in a pan over medium heat until warmed through before assembling a fresh sandwich.
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