Bánh Mì
A classic Vietnamese sandwich featuring savory grilled pork, a rich pâté, crisp pickled vegetables, fresh herbs, and spicy jalapeños, all nestled within a light and airy baguette.
🧂 Ingredients
- 4 Vietnamese-style baguettes(Look for baguettes that are light and airy with a thin, crisp crust. If unavailable, a very fresh, crusty French baguette can be a substitute, but it will be denser.)
- 450 g Pork tenderloin(Sliced thinly, about 0.5 cm thick.)
- 2 stalks Lemongrass(Trim off tough outer layers, finely mince the tender white and light green parts.)
- 3 cloves Garlic(Minced.)
- 3 tbsp Fish sauce(A good quality Vietnamese fish sauce is recommended.)
- 1 tbsp Sugar(For the pickle brine.)
- 1 cup Daikon radish(Julienne into matchsticks.)
- 1 cup Carrots(Julienne into matchsticks.)
- 120 ml Rice vinegar(Unseasoned rice vinegar is preferred for pickling.)
- 60 ml Mayonnaise(Full-fat mayonnaise for best flavor and texture.)
- 100 g Liver pâté(Smooth, spreadable pâté (e.g., pork or chicken liver pâté).)
- 1 cup Fresh cilantro sprigs(Washed and dried.)
- 2 Jalapeños(Thinly sliced into rounds. Remove seeds and membranes for less heat.)
- 1 tbsp Vegetable oil(For grilling the pork.)
👨🍳 Instructions
- 1
Prepare the pickled vegetables: In a medium bowl, combine the julienned daikon and carrots. In a separate small bowl, whisk together the rice vinegar, 1 tbsp sugar, and 1/4 tsp salt (optional, for extra flavor). Pour the brine over the vegetables and toss to coat. Let marinate at room temperature for at least 30 minutes, or until slightly tender and tangy. Drain well before assembling the sandwiches.
⏱️ 30 minutes - 2
Marinate the pork: In a bowl, combine the thinly sliced pork tenderloin with the minced lemongrass, minced garlic, fish sauce, and 1 tsp sugar (optional, for caramelization). Toss well to ensure the pork is evenly coated. Let marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 15 minutes (plus optional marinating time) - 3
Cook the pork: Heat 1 tbsp of vegetable oil in a large skillet or grill pan over medium-high heat. Add the marinated pork in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until nicely browned and slightly charred. The pork should be cooked through and tender. Set aside.
⏱️ 10-15 minutes - 4
Prepare the baguettes: Slice the baguettes lengthwise, being careful not to cut all the way through, creating a hinge. Lightly toast the cut sides under a broiler or in a toaster oven until golden brown and crisp. This helps prevent the bread from becoming soggy.
⏱️ 2-3 minutes - 5
Assemble the sandwiches: Spread a generous layer of mayonnaise on one side of the toasted baguette and a layer of pâté on the other. Layer the grilled pork slices onto the bottom half. Top with a good portion of the drained pickled daikon and carrots, followed by fresh cilantro sprigs and sliced jalapeños. Close the baguette firmly.
⏱️ 5 minutes
💡 Pro Tips
- ✓Vietnamese baguettes are specifically designed to be light and airy, with a thin, crisp crust that shatters when bitten. They are ideal for soaking up sauces without becoming overly soggy.
- ✓The key to a great Bánh Mì is the balance of flavors and textures: savory from the pork and pâté, sweet and tangy from the pickles, fresh and herbaceous from the cilantro, and a kick of heat from the jalapeños.
- ✓For a deeper flavor, you can add a splash of soy sauce or a pinch of five-spice powder to the pork marinade.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Grilled Chicken Bánh Mì: Substitute thinly sliced chicken thighs or breast marinated and grilled similarly to the pork.
- Tofu Bánh Mì (Vegetarian): Marinate and pan-fry firm or extra-firm tofu slices until golden brown. Season with soy sauce, garlic, and a touch of sugar.
- Add other condiments like Sriracha or a drizzle of Maggi seasoning for extra umami.