📝 About This Recipe
A masterpiece of French-Vietnamese fusion, this Banh Mi features a symphony of savory lemongrass pork, creamy pâté, and tangy pickled vegetables nested in a shatteringly crisp baguette. Born on the vibrant streets of Saigon, this sandwich achieves the perfect equilibrium between rich, fatty meats and bright, acidic aromatics. It is the ultimate comfort food—a portable feast that is simultaneously light, crunchy, and deeply satisfying.
🥗 Ingredients
Lemongrass Pork
- 1 lb Pork Shoulder (very thinly sliced against the grain)
- 2 stalks Lemongrass (tender inner white part only, finely minced)
- 3 cloves Garlic (minced)
- 1.5 tablespoons Fish Sauce (high quality)
- 1 tablespoon Brown Sugar
Do Chua (Pickled Vegetables)
- 1/2 lb Daikon Radish (peeled and cut into matchsticks)
- 1/2 lb Carrots (peeled and cut into matchsticks)
- 1/2 cup Rice Vinegar
- 1/4 cup Sugar
The Assembly
- 4 pieces Vietnamese Baguette (or soft French baguettes with thin crust)
- 1/2 cup Liver Pâté (pork or chicken liver)
- 1/2 cup Mayonnaise (Kewpie brand preferred)
- 1 teaspoon Maggi Seasoning (or light soy sauce)
- 1 large Cucumber (sliced into long thin strips)
- 1 bunch Cilantro (fresh sprigs)
- 1-2 pieces Jalapeño (thinly sliced)
👨🍳 Instructions
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1
In a medium bowl, whisk together the rice vinegar, 1/4 cup sugar, and a pinch of salt until dissolved. Toss in the daikon and carrot matchsticks. Let them pickle for at least 30 minutes (or overnight) to develop that signature tang.
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2
Prepare the pork marinade by combining minced lemongrass, garlic, fish sauce, brown sugar, and a splash of oil in a large bowl. Add the thinly sliced pork shoulder and massage the marinade into the meat. Let it rest for 20-30 minutes.
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3
Preheat a cast-iron skillet or grill pan over medium-high heat with a tablespoon of neutral oil.
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4
Sear the pork in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side until deeply caramelized and slightly charred at the edges. 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 crust is 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, creating a 'hinge'.
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7
Generously spread the liver pâté on one side of the bread and a thick layer of mayonnaise on the other. This creates a moisture barrier and adds incredible richness.
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8
Drizzle a few drops of Maggi Seasoning over the mayonnaise for an extra hit of umami.
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9
Layer in the warm lemongrass pork, followed by the long cucumber strips.
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10
Drain the pickled carrots and daikon, squeezing out excess liquid, and add a generous handful to the sandwich.
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11
Top with fresh cilantro sprigs and sliced jalapeños for a kick of heat.
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12
Gently press the sandwich closed and serve immediately while the bread is still warm and crunchy.
💡 Chef's Tips
For the most authentic texture, look for baguettes made with a mix of rice and wheat flour which yields a lighter crumb. If you can't find pork shoulder, chicken thighs or firm tofu make excellent substitutes using the same marinade. Always squeeze the moisture out of your pickles before adding them to prevent the bread from getting soggy. Freeze your pork for 20 minutes before slicing; it makes getting those paper-thin strips much easier. Don't skip the Maggi Seasoning—it provides a specific savory profile that soy sauce can't quite replicate.
🍽️ Serving Suggestions
Serve with a side of crispy shrimp chips (krupuk) for added texture. Pair with a cold Vietnamese Iced Coffee (Ca Phe Sua Da) to balance the spice. A side of jasmine tea helps cleanse the palate between savory bites. For a lighter meal, serve alongside a simple green papaya salad. Enjoy outdoors—this is the quintessential street food meant for casual dining.