Vietnamese Banh Mi with Spicy Pork and Pickled Vegetables

About This Recipe

Banh mi is one of Vietnam's great fusion dishes, born from the meeting of French colonial baguettes with Vietnamese ingredients like pickled vegetables, cilantro, and chile. This version fills the crusty, airy baguette with pork belly or shoulder glazed in a sweet-savory caramel sauce, playing off the heat of fresh chile and the bright crunch of quick-pickled carrot and daikon (do chua). The technique that matters most is making the pickle well ahead so the vegetables have time to soften slightly and absorb the vinegar-sugar brine, and caramelizing sugar to a deep amber before adding the pork, which is what gives Vietnamese caramel sauce its distinctive bittersweet depth rather than tasting simply sweet. The baguette itself should be light and crisp-crusted -- a dense, chewy European loaf won't shatter the way banh mi bread should. Assembled with mayonnaise, pate if available, the caramel pork, pickles, cucumber, cilantro, and sliced chile, this sandwich is a study in contrast -- rich and sweet against sharp and fresh, soft bread against crunchy vegetables -- and one of Vietnam's most successful street food exports.

Ingredients

Serves 4

• 1carrot(julienned)
• 1daikon radish(julienned)
• 0.5 cuprice vinegar
• 0.25 cupsugar(for pickle)
• 0.5 tspsalt(for pickle)
• 500 gpork shoulder(thinly sliced)
• 3 tbspsugar(for caramel)
• 3 tbspfish sauce
• 2 clovesgarlic(minced)
• 0.5 cupwater
• 4Vietnamese baguettes(or crusty sub rolls)
• 0.25 cupmayonnaise
• 1cucumber(thinly sliced)
• 0.5 cupcilantro(leaves)
• 1red chile(sliced)

Instructions

1. 1

   Make the pickle

   Combine carrot and daikon with vinegar, sugar, and salt in a jar. Let sit at least 1 hour, ideally overnight.

2. 2

   Make the caramel

   In a dry pan over medium heat, melt sugar without stirring until deep amber, about 4-5 minutes.

3. 3

   Add the pork

   Carefully add pork to the caramel along with fish sauce, garlic, and water. Stir to coat.

4. 4

   Simmer

   Simmer 15-20 minutes until the pork is tender and glazed in a sticky, dark sauce.

5. 5

   Toast the bread

   Split baguettes and toast lightly in the oven or a dry pan until the crust is crisp.

6. 6

   Assemble

   Spread mayonnaise inside each baguette. Layer in caramel pork, drained pickled vegetables, cucumber, cilantro, and sliced chile. Serve immediately.

Variations

• •

  Use grilled lemongrass pork instead of caramel pork for banh mi thit nuong.

• •

  Add pate and a few slices of Vietnamese cold cuts for a more traditional deli-style banh mi.

• •

  Make a vegetarian version with marinated tofu or mushrooms in place of the pork.

Storage

Store the caramel pork and pickles separately, refrigerated, up to 4 days. Assemble sandwiches fresh -- pre-made banh mi go soggy quickly.

Frequently Asked Questions