📝 About This Recipe
A true masterpiece of French-Vietnamese fusion, the Banh Mi is a symphony of contrasting textures and flavors. This iconic sandwich features a light, airy baguette filled with savory lemongrass pork, rich pâté, and creamy mayonnaise, all balanced by the sharp crunch of pickled vegetables and a kick of fresh chili. It is a vibrant, portable feast that captures the bustling energy of Saigon's street food scene in every bite.
🥗 Ingredients
The Pork & Marinade
- 1 lb Pork Shoulder (thinly sliced against the grain)
- 2 tablespoons Lemongrass (finely minced, white parts only)
- 3 cloves Garlic (minced)
- 1.5 tablespoons Fish Sauce (high quality)
- 1 tablespoon Honey
The Pickled Vegetables (Do Chua)
- 1/2 lb Daikon Radish (peeled and julienned)
- 1/2 lb Carrots (peeled and julienned)
- 1/2 cup Rice Vinegar
- 1/4 cup Sugar
The Assembly
- 4 pieces Vietnamese Baguette (6-8 inch individual loaves or sections)
- 4 tablespoons Liver Pâté (pork or chicken liver)
- 1/4 cup Mayonnaise (Kewpie brand recommended)
- 1 large Cucumber (sliced into long spears)
- 1 bunch Cilantro (fresh stems and leaves)
- 2 pieces Bird's Eye Chili (thinly sliced)
- 1 teaspoon Maggi Seasoning (for drizzling)
👨🍳 Instructions
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1
In a medium bowl, whisk together the minced lemongrass, garlic, fish sauce, honey, and a pinch of black pepper. Add the pork slices, tossing to coat thoroughly. Let marinate for at least 30 minutes, or overnight for the best flavor.
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2
Prepare the pickles: In a jar, combine the rice vinegar, sugar, and a teaspoon of salt. Stir until dissolved. Add the julienned daikon and carrots. Let them sit for at least 20 minutes to soften and absorb the brine.
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3
Heat a large skillet or grill pan over medium-high heat with a tablespoon of oil. Once shimmering, add the pork in a single layer (work in batches if necessary).
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4
Sear the pork for 2-3 minutes per side until deeply caramelized and slightly charred at the edges. Remove from heat and set aside.
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5
Preheat your oven to 350°F (175°C). Place the baguettes directly on the oven rack for 2-3 minutes until the crust is crisp but the inside remains soft.
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6
Slice the baguettes lengthwise, ensuring you don't cut all the way through, creating a pocket.
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7
Spread a generous layer of mayonnaise on the bottom half of the bread and a layer of pâté on the top half.
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8
Layer the warm lemongrass pork onto the bottom half of the bread.
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9
Add 2-3 cucumber spears alongside the pork for a fresh, cool crunch.
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10
Drain the pickled daikon and carrots and pile a generous amount on top of the meat.
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11
Tuck in several long sprigs of cilantro and the sliced chilies if you prefer some heat.
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12
Finish with a light drizzle of Maggi seasoning over the vegetables, close the sandwich, and serve immediately while the bread is still warm.
💡 Chef's Tips
For the most authentic texture, look for Vietnamese baguettes made with a mix of rice and wheat flour; they are lighter and crispier than French baguettes. To get perfectly thin pork slices, freeze the meat for 30 minutes before cutting. Don't skip the Maggi seasoning—it provides a unique umami depth that soy sauce can't quite replicate. If you aren't a fan of pâté, you can substitute it with extra mayonnaise or a savory scallion oil. Always squeeze the excess liquid out of your pickles before adding them to the sandwich to prevent soggy bread.
🍽️ Serving Suggestions
Pair with a cold Vietnamese Iced Coffee (Ca Phe Sua Da) for a classic street-food experience. Serve alongside a bowl of light Beef Pho broth for dipping. A side of crispy shrimp chips (Krupuk) adds a fun, airy crunch to the meal. For a refreshing drink, try a lime soda or a cold jasmine tea. Serve as part of a DIY Banh Mi bar for parties, allowing guests to customize their toppings.