Classic: Banh Mi Sandwich

A proper banh mi is a delicious study in contrasts: crispy baguette, tender meat, crunchy pickled vegetables, fresh herbs. Spicy mayo all layered into one sandwich. Now that’s all well and good and many sandwiches can claim the same, but this is a Vietnamese classic because each component is so  super-sharp and distinct. When you bite into it, you get every flavor at once, like an explosion in your mouth. This is by no means a subtle sandwich, and that’s pretty much the point.

Quick-pickle the carrots and daikon at least an hour ahead so they have time to soften and absorb the vinegar. Use a light, airy baguette with a thin crust, not a dense sourdough loaf. The mayo should have sriracha or sambal mixed in, and don’t be shy with the cilantro and jalapeños. You can fill it with pork, chicken, or tofu: all work as long as the other elements are in balance. Assemble these right before serving so the bread stays crisp.

I love this sandwich more than any other sandwich in the world. It’s just that good.

How to Make a Classic Banh Mi Sandwich

Prepare the pickled vegetables:

Toss the julienned daikon and carrot with the sugar and salt in a bowl. Let sit 5 minutes until slightly wilted, then pour over the rice vinegar.

Let pickle for at least 30 minutes, or up to overnight in the refrigerator.

Marinating and searing:

Marinate the pork or chicken slices in soy sauce and fish sauce for 15 minutes while the pickles sit.

Heat the vegetable oil in a skillet over high heat. Sear the marinated meat in a single layer for 2-3 minutes per side until charred at the edges and cooked through. Set aside.

Prepare the bread:

Split the baguette portions lengthwise, leaving one side attached as a hinge. If the bread is not already crispy, toast it in a 375°F oven for 3-4 minutes until the crust shatters when you press it.

Spread a generous layer of pate on one cut side of each baguette and mayonnaise on the other.

Build the sandwich:

Layer the seared meat onto the bread, then top with a generous heap of drained pickled daikon and carrot, cucumber slices, jalapeno or Thai chili slices, and cilantro sprigs.

Add a dash of Maggi seasoning if using. Close the sandwich; it should be overstuffed and require a bit of compression. Serve immediately.

Classic: Banh Mi

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• Author: Kalle Bergman
• Total Time: 45 minutes
• Yield: 4 sandwiches 1x

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Description

The banh mi is a direct product of French colonialism in Vietnam — a crispy baguette loaded with pate, cold cuts, pickled vegetables, cilantro, and chilies. It is a collision of two food cultures that somehow produced one of the greatest sandwiches on earth. The contrast between the crunchy bread, rich filling, and sharp, tangy pickles is what makes it irresistible.

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Ingredients

Units USM Scale 1x2x3x

• 1 French baguette or Vietnamese baguette, cut into 4 portions
• 8 ounces pork loin or chicken thigh, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 4 tablespoons pate (chicken liver pate or Vietnamese pate)
• 4 tablespoons mayonnaise
• 1 medium daikon radish (about 6 ounces), julienned
• 1 large carrot, julienned
• 1/2 cup rice vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 1 English cucumber, sliced lengthwise into thin strips
• 1 jalapeno or 2 Thai chilies, thinly sliced
• 1/2 cup fresh cilantro sprigs
• Maggi seasoning sauce (optional)

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Instructions

1. Prepare the pickled vegetables: Toss the julienned daikon and carrot with the sugar and salt in a bowl. Let sit 5 minutes until slightly wilted, then pour over the rice vinegar. Let pickle for at least 30 minutes, or up to overnight in the refrigerator.
2. Marinate the pork or chicken slices in soy sauce and fish sauce for 15 minutes while the pickles sit.
3. Heat the vegetable oil in a skillet over high heat. Sear the marinated meat in a single layer for 2-3 minutes per side until charred at the edges and cooked through. Set aside.
4. Split the baguette portions lengthwise, leaving one side attached as a hinge. If the bread is not already crispy, toast it in a 375°F oven for 3-4 minutes until the crust shatters when you press it.
5. Spread a generous layer of pate on one cut side of each baguette and mayonnaise on the other.
6. Layer the seared meat onto the bread, then top with a generous heap of drained pickled daikon and carrot, cucumber slices, jalapeno or Thai chili slices, and cilantro sprigs.
7. Add a dash of Maggi seasoning if using. Close the sandwich — it should be overstuffed and require a bit of compression. Serve immediately.

Notes

• The bread is very important, it must have a thin, shattering crust and a light, airy interior. A dense baguette will ruin the sandwich. Vietnamese bakeries produce the ideal bread, but a good French baguette works.
• The pickled vegetables need at least 30 minutes but are far better after a few hours. Make them a day ahead if possible.
• Pate is traditional and adds a rich, savory layer that ties the whole sandwich together. Do not skip it.

• Category: Main Course
• Cuisine: Vietnamese

Nutrition

• Serving Size: 1 serving