Classic Banh Mi Sandwich Recipe

Ingredients

For the sandwich:

1 crusty baguette (or 4 small sandwich rolls)

1/2 lb (225g) grilled pork, chicken, tofu, or cold cuts (e.g., Vietnamese pork roll, pâté, or char siu)

1 small cucumber, thinly sliced

1 small jalapeño or chili, thinly sliced (optional)

1/2 cup fresh cilantro prigs

For the pickled vegetables (Đồ Chua):

1 cup shredded carrots

1 cup shredded daikon radish

1/4 cup white vinegar

1/4 cup sugar

1/2 tsp salt

1/2 cup warm water

For the spread:

3 tbsp mayonnaise

1 tbsp soy sauce or Maggi seasoning

Optional: 1 tbsp Vietnamese liver pâté

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& Instructions:

1. Make the pickled veggies (at least 1 hour ahead):

In a bowl, dissolve sugar and salt in warm water and vinegar.

Add shredded carrots and daikon. Mix and let sit for at least 1 hour, preferably overnight, in the fridge.

2. Prepare the filling:

• Cook or slice your protein of choice (grilled pork, rotisserie chicken, or tofu work well).

Season with soy sauce, garlic, and a bit of sugar for extra flavor.

3. Toast the baguette:

• Lightly toast the baguette or rolls until warm and crispy.

4. Assemble the sandwich:

1. Slice baguette lengthwise without cutting all the way through.

2. Spread mayonnaise (and pâté if using) on both sides.

Add your protein layer.

Top with drained pickled veggies, cucumber slices, chill, and fresh cilantro.

V Tips:

For grilled pork, marinate slices in lemongrass, garlic, fish sauce, sugar, and black pepper before grilling.

Use rice vinegar if white vinegar isn't available.

For extra heat, add a dash of sriracha.