Banh Mi Thit

Name: Banh Mi Thit
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 4 pcs Vietnamese baguettes (banh mi rolls) (or short crusty baguettes); 400 g pork shoulder (thinly sliced, for grilling); 2 tbsp fish sauce (for marinade); 1 tbsp sugar (for marinade); 2 cloves garlic (minced, for marinade); 1 tbsp soy sauce (for marinade); 150 g carrot (julienned, for pickle); 150 g daikon radish (julienned, for pickle); 150 ml rice vinegar (for pickle); 60 g sugar (for pickle); 1 tsp salt (for pickle); 120 g pork liver pate (or a vegetarian pate substitute); 60 g mayonnaise; 1 pcs cucumber (sliced into thin batons); 2 pcs red or green chillies (sliced); cilantro sprigs (a handful); soy sauce (a splash, for drizzling)

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A Vietnamese baguette sandwich layered with pate, pork, pickled carrot and daikon, cucumber, cilantro and chilli — a legacy of French colonial bread meeting Vietnamese flavour. A grab-and-go breakfast or lunch across Vietnam.

Servings4 SERVINGS

Ingredients

0 of 17 gathered · scaled for 4

Vietnamese baguettes (banh mi rolls) · or short crusty baguettes4pork shoulder · thinly sliced, for grilling400gfish sauce · for marinade2tbspsugar · for marinade1tbspgarlic · minced, for marinade2soy sauce · for marinade1tbspcarrot · julienned, for pickle150gdaikon radish · julienned, for pickle150grice vinegar · for pickle150mlsugar · for pickle60gsalt · for pickle1tsppork liver pate · or a vegetarian pate substitute120gmayonnaise60gcucumber · sliced into thin batons1red or green chillies · sliced2cilantro sprigs · a handfultotastesoy sauce · a splash, for drizzlingtotaste

Method

Pickle the carrot and daikon

Toss the julienned carrot and daikon with the rice vinegar, sugar and salt, and let them pickle for at least thirty minutes.

The longer they sit, the more the crunch and sourness deepen — an hour is even better if you have time.

30 min

Marinate the pork

Mix the sliced pork with fish sauce, sugar, garlic and soy sauce, and marinate for twenty minutes.

20 min

Grill the pork

Grill or pan-fry the marinated pork over high heat for six minutes, turning once, until browned and cooked through.

6 min

Warm the bread

Warm the baguettes in a hot oven for four minutes until the crust is crisp and the inside is soft.

4 min

Spread the base

Split each baguette lengthwise and spread one side with pate and the other with mayonnaise.

For a vegetarian banh mi, skip the pork and pate, and fill with marinated grilled tofu and extra pickled vegetables instead.

Assemble the sandwich

Layer the grilled pork, pickled carrot and daikon, cucumber batons, chilli and cilantro into each baguette, drizzle with a little soy sauce, and press closed.

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Banh Mi Thit

6 steps · 4 timers · 4 servings