Banh Mi Magic: Fillings & More
A classic Vietnamese sandwich featuring a crispy baguette, savory marinated pork, tangy pickled vegetables, fresh herbs, and creamy condiments. This recipe provides a basic framework, easily adaptable to various fillings, including vegetarian options.
Ingredients
- 1 loaf baguette Vietnamese style
- 0.5 cup daikon radish julienned
- 0.5 cup carrot julienned
- 0.25 cup white vinegar
- 0.25 cup water
- 1 tbsp sugar
- 0.5 lb pork shoulder or loin thinly sliced
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 0.5 tsp sesame oil
- 1 clove garlic minced
- 0.5 tsp sugar
- 2 tbsp mayonnaise
- 1 tbsp pâté optional
- 0.25 cup fresh cilantro roughly chopped
- 2 slices jalapeño or bird's eye chili sliced
Instructions
- Prepare pickled vegetables: In a bowl, combine julienned daikon and carrot. In a separate small bowl, whisk together white vinegar, water, and 1 tbsp sugar until sugar dissolves. Pour over vegetables and let sit for at least 30 minutes, or ideally 1 hour.
- Marinate pork: In a bowl, combine thinly sliced pork with soy sauce, fish sauce, sesame oil, minced garlic, and 0.5 tsp sugar. Mix well and let marinate for at least 15 minutes.
- Cook pork: Heat a skillet or grill pan over medium-high heat. Cook marinated pork until browned and cooked through, about 5-7 minutes.
- Prepare baguette: Slice the baguette lengthwise, leaving one side attached. Lightly toast if desired. Spread mayonnaise on one side and pâté (if using) on the other.
- Assemble Banh Mi: Layer the cooked pork inside the baguette. Drain the pickled vegetables and place them over the pork. Top with fresh cilantro and sliced chilies (if using).
- Serve immediately: Close the sandwich and enjoy your homemade Banh Mi!
Notes
For a vegetarian Banh Mi, replace pork with marinated grilled tofu or tempeh. You can also add a fried egg for extra richness. Adjust chili level to your preference. Homemade mayonnaise adds a superior flavor, but good quality store-bought works too. For extra crunch, toast the baguette lightly before assembling.