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Classic Pork Banh Mi
Traditional dish · Vietnamese
A quintessential Vietnamese sandwich featuring savory marinated grilled pork, pickled daikon and carrots, fresh cilantro, cucumber, and a smear of pâté and mayonnaise on a crisp baguette.
Ingredients
- Pork shoulder1 lb
- Fish sauce3 tbsp
- Sugar1 tbsp
- Garlic3 cloves, minced
- Black pepper1 tsp
- Vegetable oil2 tbsp
- Baguettes4
- Daikon radish1 cup, julienned
- Carrots1 cup, julienned
- Rice vinegar1/2 cup
- Sugar1/4 cup
- Salt1 tsp
- Pâté1/2 cup
- Mayonnaise1/2 cup
- Cucumber1, thinly sliced
- Cilantro1 bunch
- Jalapeño1, thinly sliced (optional)
Steps
- 1
Marinate the pork: In a bowl, combine pork shoulder, fish sauce, 1 tbsp sugar, minced garlic, black pepper, and vegetable oil. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- 2
Prepare the pickles: In a jar, combine julienned daikon and carrots. In a separate bowl, whisk together rice vinegar, 1/4 cup sugar, and 1 tsp salt until dissolved. Pour the mixture over the vegetables. Let pickle for at least 30 minutes.
- 3
Grill the pork: Grill the marinated pork over medium-high heat until cooked through and slightly charred, about 5-7 minutes per side. Let rest, then slice thinly.
- 4
Prepare the baguettes: Slice baguettes lengthwise, being careful not to cut all the way through. Lightly toast them if desired.
- 5
Assemble the sandwiches: Spread pâté and mayonnaise on the inside of each baguette. Layer with grilled pork, pickled daikon and carrots, cucumber slices, cilantro sprigs, and jalapeño slices (if using).
- 6
Serve immediately.
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