Banh Mi, the Vietnamese word “bread” It also is the name for an amazing sandwich. A short baguette with thin, crisp crust and soft, airy texture inside is split lengthwise and filled with various savory ingredients and typically served for breakfast or as a snack or street food.
This classic Vietnamese sandwich is a fusion of meats and vegetables. Native ingredients such as grilled pork, coriander (cilantro), cucumber, pickled carrots and pickled daikon radish are combined with condiments from French cuisine such as pate and mayonnaise.
Banh Mi – Classic Vietnamese Pork Sandwich
- Grill or Broiler
- 2 cup container with lid
- Food processor for mincing, optional)
- 4 loaf 8-inch Vietnamese baguettes (or 1 long French baguette or Italian sub roll)
- 1 lb Thin boneless pork chops or chicken cutlets
- 4 oz Pate, thinly sliced (store bought)
- 4 tbsp Mayonnaise
- Sriracha sauce
- 1 cup Warm water
- ¼ cup Sugar
- ½ tsp Salt
- ½ cup Rice vinegar (or distilled white vinegar)
- 1 large Carrot, peeled
- 1 medium Daikon radish (or ½ sweet onion, sliced thin)
- 1 stalk Lemongrass, top 6-inches, minced (or ¼ cup lemon juice)
- 3 tbsp Sugar
- 2 tbsp Fish sauce
- 1 tbsp Black pepper
- 1 small Sweet onion, peeled and minced
- 2 cloves Garlic, crushed and minced
- 1 tbsp Sesame oil
- 1 tbsp Oil
- 1 tbsp Kecap Manis (sweet soy sauce) or dark soy sauce
- 1 Cucumber, seeded and sliced lengthwise
- 2 Scallion, sliced lengthwise into 2-inch sticks
- 2 Jalapenos, stems removed and sliced crossways
- 1 bunch Cilantro, thick bottom stems removed
- In container, add hot water, sugar, salt, and vinegar. Cover and shake to dissolve sugar. Add grated carrot and daikon radish (or sliced onion). Let marinate at least 30 minutes before serving. Sealed container may be kept in the refrigerator for 2-3 weeks.
Marinate and Cook Pork
- Combine all marinate ingredients with pork chops in a sealed plastic bag. Mix thoroughly and refrigerate for 2 hours or overnight. Heat a grill or Broiler. Remove pork from marinade, shaking to remove marinade from pork. Cook for 5 minutes on each side.
- Slice baguette lengthwise. Spread mayonnaise on both sides. Squirt a little sriracha sauce over mayonnaise. Then, in order, spread pate on bottom half, lay on pork, and top with cucumber slices, marinated vegetables, scallion shreds, jalapeno slices, and some cilantro. Fold top over, cut in half, and serve.