Banh mi is what happens when French baguette meets Vietnamese flavor. Magic ensues.
Crusty bread. Rich, garlicky pork. Tangy pickled carrots and daikon. Fresh cilantro. Spicy jalapeño. Rich mayo. Every bite hits every note. Build one today. Thank yourself later.
Ingredients
Serves 2.
Quick Pickled Veggies:
- ½ cup carrot, julienned
- ½ cup daikon radish, julienned
- ¼ cup rice vinegar
- 2 tablespoons sugar
- ¼ teaspoon salt
For the Sandwich:
- 1 Vietnamese baguette (or soft French roll)
- ½ lb (225g) lemongrass pork or cold cuts (pâté, ham, headcheese)
- 2 tablespoons mayo
- Fresh cilantro sprigs
- 1 jalapeño, thinly sliced
- 2 tablespoons soy sauce (optional)
Step-by-Step Instructions
Step 1: Pickle Veggies
- Combine vinegar, sugar, and salt in a bowl. Stir to dissolve.
- Add carrot and daikon. Let sit 20 minutes (or overnight).
Step 2: Warm the Meat
- If using cooked pork, warm it in a skillet with a splash of soy sauce.
- If using cold cuts, no heat needed.
Step 3: Prep the Bread
- Slice baguette lengthwise, but not all the way through.
- Toast lightly (crispy outside, soft inside).
Step 4: Assemble
- Spread mayo generously on both sides of bread.
- Layer meat, then pickled veggies, cilantro, and jalapeño.
Step 5: Serve
- Close sandwich. Press gently. Slice in half. Eat immediately.
Summary
Prep Time: 10 minutes | Pickle Time: 20 minutes | Total Time: 30 minutes
Yield: 2 sandwiches
Difficulty: Easy
Storage Notes
Do Not Store Assembled
Soggy bread = sad banh mi. Assemble right before eating.
Prep Ahead:
- Pickled veggies keep in the fridge for 2 weeks.
- Cooked pork keeps for 4 days. Reheat before assembling.
Vegan Option:
Use tofu or seitan. Same pickled veggies. Same magic.
Bread Substitute:
No Vietnamese baguette? Use a soft hoagie roll. Not authentic, still delicious.
