Vietnamese Bánh Mì Sandwich

About This Recipe

Bánh Mì is the delicious collision of French colonial influence and Vietnamese culinary genius. The French baguette (brought to Vietnam during colonisation) is made lighter and crispier by substituting some wheat flour with rice flour. The fillings combine French charcuterie (pâté, pork belly) with Vietnamese flavours (fish sauce, pickled vegetables, fresh herbs) to create the world's most perfectly balanced sandwich.

Ingredients

Serves 4

• 4Vietnamese-style baguettes or demi-baguettes(or light French baguette)
• 300 gpork belly or char siu pork(sliced thin)
• 100 gsmooth pork or chicken liver pâté
• 4 tbspmayonnaise
• 1daikon radish (200g)(julienned)
• 2carrots(julienned)
• 4 tbsprice vinegar
• 2 tbspsugar
• 1 tspsalt
• 1cucumber(thinly sliced lengthways)
• 2jalapeños or red chillies(sliced)
• 1 large bunchfresh coriander
• 2 tbspMaggi seasoning or soy sauce

Instructions

1. 1

   Quick pickle the vegetables

   Combine daikon and carrot with rice vinegar, sugar and salt. Toss well and set aside at room temperature at least 20 minutes (or refrigerate overnight — better).

   The pickle is the backbone of bánh mì. Make it in advance — it keeps 2 weeks in the fridge.

2. 2

   Prepare the pork

   Season pork belly slices with fish sauce and a little sugar. Pan-fry or grill over high heat until caramelised and slightly charred at the edges.

3. 3

   Toast the bread

   Split baguettes lengthways without cutting all the way through. Open and toast cut-side down in a dry pan or under the grill until crispy on the inside.

4. 4

   Assemble

   Spread one side with pâté, the other with mayonnaise. Layer with pork slices, pickled vegetables, cucumber, jalapeño and a generous pile of fresh coriander. Drizzle with Maggi seasoning.

Variations

• •

  Vegetarian Bánh Mì: use fried tofu or grilled portobello mushroom instead of pork.

• •

  Chicken Bánh Mì: use poached or rotisserie chicken with a drizzle of sriracha mayo.

• •

  Bánh Mì Chả Cá: with Vietnamese fish cakes — street-food classic in Hội An.

Storage

Assemble fresh — the bread goes soggy quickly. Prep components ahead: pork, pickles and bread can be ready, assembled at serving.

Frequently Asked Questions