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.
Ingredients
Units
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
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