Name: Banh Mi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb Pork shoulder, thinly sliced; 2 tbsp Minced lemongrass; 2 tbsp Fish sauce; 2 tbsp Granulated sugar; 3 cloves Garlic, minced; 4 rolls Vietnamese baguettes; 0.5 cup Daikon radish, julienned; 0.5 cup Carrots, julienned; 0.25 cup Rice vinegar; 0.25 cup Mayonnaise; 2 tbsp Liver pâté; 1 whole Cucumber, sliced; 0.5 bunch Fresh cilantro; 1 whole Jalapeño, sliced

"Experience a symphony of textures and flavors with this authentic Vietnamese Banh Mi, featuring charred lemongrass pork and crunchy pickled daikon. This iconic street food staple balances savory, sweet, and tangy notes in every crispy bite."

Ingredients

Qty	Item
1 lb 450 g	Pork shoulder, thinly sliced
2 tbsp 30 g	Minced lemongrass
2 tbsp 30 ml	Fish sauce
2 tbsp 24 g	Granulated sugar
3 cloves 15 g	Garlic, minced
4 rolls 4 pieces	Vietnamese baguettes
0.5 cup 100 g	Daikon radish, julienned
0.5 cup 100 g	Carrots, julienned
0.25 cup 60 ml	Rice vinegar
0.25 cup 60 ml	Mayonnaise
2 tbsp 30 g	Liver pâté
1 whole 150 g	Cucumber, sliced
0.5 bunch 20 g	Fresh cilantro
1 whole 15 g	Jalapeño, sliced

How to Make Banh Mi

Combine the thinly sliced pork with minced lemongrass, fish sauce, 1 tablespoon of sugar, and minced garlic. Marinate for at least 15 minutes.

In a separate bowl, mix rice vinegar, the remaining tablespoon of sugar, and a pinch of salt. Toss in the julienned daikon and carrots to quick-pickle for 20 minutes.

Heat a skillet or grill over medium-high heat and cook the pork until charred and fully cooked, approximately 3-5 minutes per side.

Slice the baguettes open lengthwise and toast briefly until the outside is golden and crispy.

Spread a layer of mayonnaise on one side of the warm bread and pâté on the other.

Stuff the baguettes with the caramelized pork, drained pickled vegetables, cucumber slices, jalapeño, and fresh cilantro sprigs.

Serve immediately while the bread is warm and the vegetables are crisp.

·
Use a light, airy baguette with a thin, crackly crust for the most authentic experience.
·
Squeeze the excess liquid out of the pickled vegetables before adding them to the sandwich to prevent sogginess.
·
For extra depth of flavor, add a few drops of Maggi Seasoning or soy sauce directly onto the meat during assembly.
·
If you have time, marinate the pork for 24 hours to maximize tenderness and flavor infusion.

Frequently Asked Questions

Can I use chicken instead of pork?

Yes, thinly sliced chicken thighs work perfectly with the same lemongrass marinade.

What if I can't find Vietnamese baguettes?

A light French baguette or a soft hoagie roll toasted well can serve as a suitable substitute.

How long do the pickled vegetables last?

They can be stored in the refrigerator in an airtight jar for up to two weeks.

Is this sandwich very spicy?

The heat comes primarily from fresh jalapeño slices, which you can easily omit for a milder version.

Video Tutorials

How To Make Banh Mi with Andrea Nguyen

How to Actually Bake Bánh Mì at Home

Pickled Carrots and Daikon for Banh Mi

HOW TO MAKE BANH MI | VIETNAMESE BAGUETTE BY HAND

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