Banh Mi | FoodieAtlas

Ingredients

For the Pickled Vegetables:
1 cup (240 ml) white vinegar
1 cup (240 ml) water
1/2 cup (100 g) granulated sugar
1 teaspoon salt
1 cup (100 g) julienned carrots
1 cup (100 g) julienned daikon radish
For the Sandwich:
4 Vietnamese baguettes (or small French baguettes)
1/2 cup (120 g) mayonnaise
1 tablespoon soy sauce
1 tablespoon fish sauce
1 lb (450 g) grilled pork, sliced thinly (or use chicken, beef, or tofu)
1 cucumber, thinly sliced
1 jalapeño or red chili, thinly sliced (optional)
Fresh cilantro leaves
Liver pâté (optional)

Instructions

Prepare the Pickled Vegetables

In a small saucepan, combine the white vinegar, water, granulated sugar, and salt. Bring to a boil, stirring until the sugar is dissolved.

Remove from heat and let it cool to room temperature.

Place the julienned carrots and daikon radish in a bowl or jar and pour the cooled pickling liquid over them. Let them marinate for at least 1 hour or overnight in the refrigerator.

Prepare the Baguettes

Preheat the oven to 350°F (175°C).

Place the Vietnamese baguettes in the oven for about 5 minutes to warm them up and make the crust crispy.

Prepare the Sauces

In a small bowl, mix the mayonnaise with the soy sauce and fish sauce until well combined.

Assemble the Banh Mi

Slice the warmed baguettes lengthwise, leaving one side attached to create a hinge.

Spread a generous layer of the mayonnaise mixture on both sides of the baguette.

If using, spread a layer of liver pâté on one side of the baguette.

Layer the sliced grilled pork (or your chosen protein) on the bottom half of the baguette.

Top with pickled vegetables, sliced cucumber, jalapeño or red chili (if using), and fresh cilantro leaves.

Serve

Close the sandwich and press gently.