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Stunning Banh Mi sandwich cut in half showing layers of marinated pork, pickled vegetables, fresh herbs, and pâté on crusty Vietnamese baguette

Banh Mi Sandwich

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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 sandwiches
Calories 485 kcal

Equipment

  • Large skillet
  • Mixing bowls
  • Sharp knife
  • Mandoline (optional)

Ingredients
  

For the Pickled Vegetables

  • 1 cup daikon radish julienned
  • 1 cup carrots julienned
  • 1/2 cup rice vinegar
  • 1/4 cup warm water
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt

For the Marinated Pork

  • 1.5 lbs pork shoulder thinly sliced
  • 3 cloves garlic minced
  • 2 stalks lemongrass minced
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil

For Assembly

  • 4 Vietnamese baguettes or French baguettes
  • 4 tablespoons chicken liver pâté
  • 4 tablespoons Japanese mayonnaise
  • 1 bunch fresh cilantro
  • 2 jalapeños thinly sliced
  • cucumber thinly sliced

Instructions
 

Prepare the Pickled Vegetables

  • In a bowl, whisk together rice vinegar, warm water, sugar, and salt until dissolved. Add julienned daikon and carrots, toss to combine. Let sit for at least 30 minutes, or refrigerate up to 1 week.

Marinate and Cook the Pork

  • In a bowl, combine minced garlic, lemongrass, fish sauce, soy sauce, brown sugar, and vegetable oil. Add sliced pork and marinate for at least 30 minutes.
  • Heat a large skillet over medium-high heat. Add marinated pork and cook 4-5 minutes per side until caramelized and cooked through. Remove from heat and let rest.

Assemble the Sandwiches

  • Preheat oven to 350°F. Warm baguettes for 2-3 minutes until crispy outside. Split lengthwise and lightly hollow out some interior bread.
  • Spread pâté on one side of each baguette and mayonnaise on the other. Layer with cooked pork, drained pickled vegetables, cucumber slices, cilantro, and jalapeños.
  • Close sandwiches and serve immediately while bread is still warm and crispy.

Notes

Storage tip: Components can be made ahead and stored separately. Pickled vegetables improve in flavor over time and keep up to 2 weeks refrigerated. Never store assembled sandwiches as bread will become soggy.

Nutrition

Calories: 485kcalCarbohydrates: 45gProtein: 32gFat: 18gSodium: 890mgFiber: 3gSugar: 8g
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