📝 About This Recipe
A breathtaking marriage of French colonial influence and vibrant Vietnamese spirit, this iconic sandwich features a light-as-air baguette packed with savory proteins and crisp, tangy aromatics. Our version balances rich, buttery pâté and savory grilled pork with the bright crunch of quick-pickled Do Chua and fiery bird's eye chilies. It is a symphony of textures—crusty, creamy, and crunchy—that represents the pinnacle of global fusion cuisine.
🥗 Ingredients
The Bread and Spreads
- 4 pieces Vietnamese-style Baguettes (8-inch individual loaves with a thin, crispy crust)
- 1/2 cup French Liver Pâté (smooth pork or chicken liver pâté)
- 1/2 cup Mayonnaise (preferably Kewpie or high-quality egg yolk mayo)
- 1 teaspoon Maggi Seasoning (or light soy sauce for umami depth)
The Protein (Lemongrass Pork)
- 1 lb Pork Shoulder (sliced very thinly against the grain)
- 2 tablespoons Lemongrass (finely minced, white parts only)
- 3 cloves Garlic (minced)
- 2 tablespoons Fish Sauce (high quality, like Red Boat)
- 1 tablespoon Brown Sugar (for caramelization)
The Pickled Vegetables (Do Chua)
- 1/2 lb Daikon Radish (peeled and cut into matchsticks)
- 1/2 lb Carrots (peeled and cut into matchsticks)
- 1/2 cup Rice Vinegar (for the pickling brine)
- 1/4 cup Sugar (granulated)
Fresh Aromatics and Garnish
- 1 large Cucumber (English or Persian, sliced into long spears)
- 1 bunch Cilantro (fresh sprigs, stems included)
- 2-3 Bird's Eye Chilies (thinly sliced; remove seeds for less heat)
👨🍳 Instructions
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1
In a medium bowl, whisk together the rice vinegar, 1/4 cup sugar, and 1/2 teaspoon salt until dissolved. Toss in the daikon and carrot matchsticks. Let sit for at least 30 minutes to pickle, then drain well before use.
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2
In a separate bowl, combine the thinly sliced pork with minced lemongrass, garlic, fish sauce, brown sugar, and a splash of oil. Marinate for at least 30 minutes at room temperature (or up to 4 hours in the fridge).
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3
Preheat a cast-iron grill pan or outdoor grill over medium-high heat. Lightly oil the grates.
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4
Grill the pork slices in a single layer. Cook for 2-3 minutes per side until charred on the edges and fully cooked through. Set aside to rest.
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5
Preheat your oven to 350°F (175°C). Place the baguettes directly on the rack for 3-5 minutes until the exterior is very crisp but the inside remains soft and airy.
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6
Slice the warm baguettes lengthwise, ensuring you don't cut all the way through—leave a 'hinge' on one side.
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7
Generously spread the liver pâté on the bottom half of the bread. The heat from the bread will help soften the pâté.
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8
Spread a thick layer of mayonnaise on the top half of the bread. Sprinkle a few drops of Maggi seasoning over the mayo for an authentic savory kick.
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9
Layer the grilled pork over the pâté. Follow with 2-3 long cucumber spears to provide a cooling crunch.
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10
Add a generous handful of the drained pickled carrots and daikon. Don't be shy; the acidity cuts through the richness of the pork and pâté.
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11
Tuck in several long sprigs of cilantro and the sliced chilies (to your spice preference).
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12
Gently press the sandwich closed to meld the flavors, slice in half diagonally, and serve immediately while the bread is still warm and crispy.
💡 Chef's Tips
To get the perfect bread, look for 'Vietnamese Baguettes' at a local bakery which use rice flour for a lighter crumb; if unavailable, use a very light French baguette. Always squeeze the liquid out of your pickles before adding them to the sandwich to prevent the bread from getting soggy. For the most tender pork, freeze the meat for 30 minutes before slicing to get paper-thin pieces. If you dislike liver, you can substitute the pâté with a thick layer of savory ham or additional mayo seasoned with a touch of five-spice powder. Don't skip the Maggi seasoning; it provides a specific 'umami' profile that soy sauce can't quite replicate in a Banh Mi.
🍽️ Serving Suggestions
Pair with a cold Vietnamese Iced Coffee (Ca Phe Sua Da) for the ultimate lunch experience. Serve alongside a bowl of light Pho broth for dipping, similar to a French Dip. A side of shrimp chips (Prawn Crackers) adds a fun, crunchy textural contrast. For a refreshing drink, try a limeade with a pinch of salt and fresh mint. Enjoy with a side of crispy spring rolls for a complete multi-course Vietnamese feast.