📝 About This Recipe
A masterpiece of French-Vietnamese fusion, this Banh Mi features a symphony of textures and flavors nestled within a light, crusty baguette. Savory lemongrass-marinated pork meets the creamy richness of pâté and mayo, balanced perfectly by a bright, acidic crunch of pickled daikon and carrots. It is a vibrant, aromatic sandwich that captures the soul of Vietnamese street food in every bite.
🥗 Ingredients
The Lemongrass Pork
- 1 lb Pork shoulder (thinly sliced against the grain)
- 2 stalks Lemongrass (finely minced, white parts only)
- 3 cloves Garlic (minced)
- 2 tablespoons Fish sauce (premium quality)
- 1 tablespoon Brown sugar (packed)
The Quick Pickle (Do Chua)
- 1 large Carrot (julienned into matchsticks)
- 1/2 lb Daikon radish (julienned into matchsticks)
- 1/2 cup Rice vinegar
- 1/4 cup Sugar
Assembly and Garnish
- 4 pieces Vietnamese Baguettes (or 10-inch French baguettes with a thin crust)
- 1/2 cup Liver Pâté (pork or chicken liver)
- 1/4 cup Mayonnaise (preferably Kewpie or Maggi-style)
- 1 teaspoon Maggi Seasoning (or soy sauce)
- 1 large Cucumber (sliced into long spears)
- 1 bunch Fresh Cilantro (stems removed)
- 1-2 pieces Jalapeño (thinly sliced)
👨🍳 Instructions
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1
In a medium bowl, whisk together the minced lemongrass, garlic, fish sauce, brown sugar, and a pinch of black pepper to create the marinade.
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2
Add the thinly sliced pork shoulder to the marinade, tossing well to coat. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
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3
Prepare the pickles by mixing the rice vinegar, sugar, and a teaspoon of salt in a bowl until dissolved. Toss in the julienned carrots and daikon. Let sit for 20 minutes, then drain well before using.
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4
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.
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5
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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6
Preheat your oven to 350°F (175°C). Place the baguettes inside for 2-3 minutes just until the crust is crispy but the inside remains soft.
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7
Slice the baguettes lengthwise, leaving one side attached to create a hinge. Use your thumb to gently press down the soft crumb inside to make room for fillings.
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8
Spread a generous layer of pâté on one side of the bread and a thick layer of mayonnaise on the other.
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9
Drizzle a few drops of Maggi seasoning or soy sauce over the mayonnaise for that authentic umami kick.
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10
Layer the warm lemongrass pork inside the baguette, followed by the cucumber spears.
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11
Add a handful of the drained pickled carrots and daikon, ensuring even distribution.
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12
Top with fresh cilantro sprigs and jalapeño slices according to your heat preference. Close the sandwich and serve immediately.
💡 Chef's Tips
For the most authentic crunch, look for baguettes made with a mix of rice flour and wheat flour at a Vietnamese bakery. If you don't have Maggi Seasoning, a mix of soy sauce and a pinch of mushroom powder works as a great substitute. Don't skip the pâté; it provides the essential creamy, earthy base that balances the sharp pickles. To get the pork sliced paper-thin, freeze the meat for about 30-45 minutes before cutting. Always drain your pickles thoroughly to prevent the bread from becoming soggy.
🍽️ Serving Suggestions
Pair with a cold Vietnamese Iced Coffee (Ca Phe Sua Da) for a classic midday treat. Serve alongside a bowl of hot Pho broth for dipping on a chilly day. A side of crispy shrimp chips (prawn crackers) adds a delightful extra crunch. Enjoy with a fresh lime soda or a light lager to cut through the richness of the pork and pâté.