Bánh Mì

Name: Bánh Mì
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 4 servings
Cuisine: Sandwich
Ingredients: 1 medium carrot, cut into matchsticks; 1/2 small daikon radish, cut into matchsticks; 1/2 cup rice vinegar; 1/2 cup warm water; 3 tbsp sugar; 1 tsp kosher salt; 4 Vietnamese baguettes or light French rolls; 1/3 cup mayonnaise; 4 oz (115 g) pork-liver pâté; 8 oz (225 g) chả lụa, thinly sliced; 8 oz (225 g) roasted pork or pork belly, thinly sliced; 1 cucumber, cut into spears; 1 cup cilantro sprigs; 1-2 jalapeños, thinly sliced; Seasoning sauce or Maggi, optional

Pork pâté, roast pork, pickled daikon, cucumber, cilantro, and chili on a shatteringly crisp baguette.

Prep: 45 min
Cook: 5 min
Total: 50 min
Yield: 4 servings
Difficulty: easy

Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen

Method

01
Make the quick pickles: dissolve sugar and salt in the warm water, stir in rice vinegar, then add carrot and daikon. Refrigerate at least 30 minutes and up to 3 days.
02
Heat the baguettes in a 375°F (190°C) oven for 4 to 5 minutes so the crust becomes crisp. Split lengthwise without cutting all the way through and remove a little soft crumb.
03
Spread mayonnaise on one side and pâté on the other. Layer chả lụa and roasted pork inside.
04
Drain the pickles well and add them with cucumber, cilantro, and jalapeño. Add a few drops of seasoning sauce if desired.
05
Press the sandwich gently and serve while the bread is crisp.
06
Tip: A Vietnamese baguette should be light and shatteringly crisp, not dense and chewy.

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