Vietnamese Bánh Mì 越南法包

Bánh Mì is a delicious Vietnamese sandwich made with a crispy baguette, savory marinated pork, refreshing pickled vegetables, fresh herbs, and a spread of pâté and mayonnaise. It's a harmonious blend of flavors and textures.

Nutrition (per serving)

Ingredients

• 200g pork belly, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/2 tsp black pepper
• 1 tsp sesame oil
• 150g daikon radish, julienned
• 100g carrot, julienned
• 1/2 cup white vinegar
• 1/4 cup sugar
• 1/2 cup water
• 1/2 tsp salt
• 4 Vietnamese baguettes
• 4 tbsp mayonnaise
• 4 tbsp unsalted butter, softened
• 1/2 cucumber, thinly sliced
• 1/4 cup fresh cilantro sprigs
• 1 red chili, thinly sliced (optional)
• 2 tbsp pork pâté (optional)
• 1 tbsp vegetable oil

Steps

1. Prepare Pickled Vegetables: In a bowl, combine julienned daikon and carrot. Sprinkle with salt and let sit for 15 minutes.
2. Rinse and Squeeze: Rinse the daikon and carrot under cold water and squeeze out excess moisture.
3. Make Pickling Liquid: In a separate bowl, whisk together white vinegar, sugar, and water until sugar dissolves.
4. Combine Pickles: Add the rinsed daikon and carrot to the pickling liquid. Let marinate for at least 30 minutes, or preferably longer.
5. Marinate Pork: In a bowl, combine sliced pork belly with soy sauce, fish sauce, sugar, minced garlic, minced shallot, black pepper, and sesame oil. Marinate for at least 20 minutes.
6. Cook Pork: Heat vegetable oil in a pan over medium-high heat. Add the marinated pork and cook until browned and cooked through, about 5-7 minutes.
7. Prepare Baguettes: Slice each Vietnamese baguette lengthwise, but not all the way through, creating a pocket. You can lightly toast them if desired.
8. Spread Baguettes: Spread pork pâté on one side of the baguette and mayonnaise and softened butter on the other side.
9. Assemble Bánh Mì: Fill each baguette with the cooked pork, pickled daikon and carrot, sliced cucumber, fresh cilantro sprigs, and sliced red chili.
10. Serve: Serve immediately.

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