Banh Mi
intro
Crispy crusty baguette layered with savory seared pork, tangy quick pickles, fresh herbs, and creamy spreads for a bright, balanced iconic fusion sandwich.
Ingredients
Steps
Quick-pickle the vegetables
In a medium glass bowl, combine 60ml distilled white vinegar, 25g (2 tbsp) granulated sugar, 3g (½ tsp) kosher salt, and 60ml warm (45°C/113°F) water, stirring until sugar and salt fully dissolve. Add julienned daikon and carrot, press to fully submerge in the brine, and let rest at room temperature for 20 minutes to quick-pickle. Drain all excess brine completely before using to avoid soggy bread.
Marinate the pork slices
In a medium mixing bowl, combine 500g thinly sliced pork shoulder, 30ml fish sauce, 15ml low-sodium soy sauce, 15g (1 tbsp) granulated sugar, minced garlic, and 2g Chinese five-spice powder. Toss thoroughly to coat every pork slice evenly, then let marinate at room temperature for 15 minutes (refrigerate for up to 2 hours for deeper, more savory flavor). Complete this step while the vegetables pickle to cut down total cook time.
Sear the marinated pork
Heat 15ml (1 tbsp) neutral cooking oil in a large cast-iron skillet over medium-high heat (190°C/375°F). Cook pork in 2 equal batches to avoid crowding the pan, laying slices in a single layer and searing for 2 minutes per side, until edges are deep golden and slightly caramelized, and pork reaches an internal temperature of 71°C/160°F. Transfer cooked pork to a clean plate and set aside.
Toast the split baguettes
Slice each 15cm mini baguette lengthwise, leaving a 1cm hinge along one edge to contain fillings. Arrange split baguettes cut-side up on a metal baking sheet, and toast in a preheated 180°C/350°F oven for 3 minutes, until the cut surface is lightly crisp but the interior crumb remains soft and airy, not dried out.
Layer the base spreads
Once toasted baguettes are cool enough to handle (about 1 minute), spread 25g (1.5 tbsp) smooth liver pâté evenly across the bottom cut side of each baguette, then spread 15g (1 tbsp) full-fat mayonnaise evenly across the top cut side. Cover the full length of the bread with spreads to create a moisture barrier that prevents sogginess from juicy fillings.
Assemble and rest sandwiches
Layer 125g of seared pork slices evenly over the pâté side of each baguette, then top with 87.5g of the drained pickled daikon and carrot mix, 30g of lengthwise cucumber strips, 3-4 thin jalapeño rounds, and 3-4 fresh cilantro sprigs. Press the top half of the baguette down gently to compress fillings slightly, then wrap each sandwich tightly in parchment paper and let rest for 2 minutes to let flavors meld before serving.
Tips
2.Always sear pork in small batches: overcrowding the pan causes the pork to steam instead of caramelize, leading to soggy, bland meat without the signature crispy, savory edges.
3.Drain pickled vegetables thoroughly before adding them to the sandwich: excess brine will soak through the bread and make it unpleasantly soggy if not drained well.
OMG this classic banh mi is SO good!!! I was nervous to make Vietnamese food at home because I thought it’d be super complicated, but 40 minutes total? No way. My kids devoured two each at our Sunday family dinner, even my picky 8 year old who usually turns her nose up at anything with pickled veggies. Total game changer for weeknight meals! 10/10 would make again.
Brought these to my office potluck last week and people were hounding me for the recipe before I even left! The pickled veggie balance is perfect, and I used the leftover marinated pork for meal prep bowls later in the week too. Super easy to throw together even on a busy weeknight, no fancy equipment needed.
Made this after a long day hiking last weekend, couldn’t believe how quick it came together. The crispy baguette + savory pork + tangy pickles? Absolute perfection, way better than the banh mi I pay $12 for at my local sandwich shop. Will be adding this to my regular rotation.
This recipe is chef’s kiss, but I have a question — has anyone tried making this with a gluten free baguette? I have celiac so regular bread is a no go for me, but I’m dying to make this for my partner’s birthday dinner next week. All the flavors sound incredible!
I swapped the pork for marinated tofu to make this vegetarian and OMG it did not disappoint! The marinade works so well on pressed tofu, I pan fried it until it was crispy on the edges and it was *chef’s kiss*. Even my meat-loving roommate said he preferred the tofu version. So easy, so flavorful!
SO good! I forgot to grab cilantro on my grocery run so I used a little extra Thai basil and it still slapped. The pickled veggies are so easy to make I’ll never buy pre-made pickles for sandwiches again. 10/10, zero notes.
Made this in my tiny dorm kitchen with just a toaster oven and a mini fridge and it turned out perfect! I pre-made the pickled veggies in a mason jar 2 days ahead so assembly was super quick between study sessions. Way cheaper and tastier than ordering takeout, my roommates are already begging me to make it again this weekend.