Banh Mi Sandwich

About This Recipe

A fusion of French and Vietnamese cuisine: a crusty baguette filled with marinated pork, pickled daikon and carrot, and fresh coriander. This banh mi sandwich is celebrating Vietnamese brightness — herbs, lime, fish sauce and contrasting textures. It's the kind of midday dish that wakes you back up: textures that contrast, flavors that build. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 4

• 4 pcsmini baguettes
• 400 gpork loin
• 1 cuppickled daikon and carrot
• 2 tbspsoy sauce

Instructions

1. 1

   Marinate pork

   Marinate sliced pork in soy sauce, garlic, and sugar for 15 minutes.

2. 2

   Cook pork

   Pan-fry pork slices over high heat until caramelised, about 5 minutes.

3. 3

   Assemble

   Split baguettes, spread pate or mayo, layer pork, pickled veg, cucumber, and coriander.

Variations

• •

  Use grilled tofu for a vegetarian version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Best eaten fresh. Fillings keep in fridge 2 days.

Frequently Asked Questions