Banh Mi

Name: Banh Mi
Prep time: 1 h
Total time: 4 h 45 min
Yield: 4
Ingredients: 4 small baguettes or demi-baguettes (about 20 cm each), halved lengthwise; 400 g pork tenderloin, thinly sliced (about 5 mm); 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tsp sesame oil + 1 tsp sugar + 1/4 tsp black pepper (marinade); 2 medium carrots (about 200 g), peeled and julienned; 100 g daikon, peeled and julienned (or extra carrot); 3 tbsp rice vinegar; 1 tbsp sugar + 1/2 tsp fine salt (for pickling); 60 g chicken liver pâté; 4 tbsp mayonnaise; 1 large cucumber, cut into thin batons; 2 jalapeños or red chillies, thinly sliced; 20 g fresh coriander, sprigs

Banh Mi is Vietnam's most recognisable street food, and one of the clearest examples of culinary fusion in Southeast Asian history. The French baguette arrived with colonialism in the nineteenth century; Vietnamese bakers adapted it into a lighter, airier loaf with a thinner crust. The fillings — pâté, mayonnaise, and pickled vegetables — drew from both French charcuterie traditions and local Vietnamese flavour. The combination works because of contrast: the crisp, toasted bread against the soft, fatty pâté; the sweet-sour pickle against the savoury, caramelised meat; the cool cucumber against the chilli heat. The pickled carrots and daikon require at least twenty minutes to soften, though a longer pickle develops a more rounded flavour.

Total time4h 45m

Active time1h

Servings4

DifficultyMedium

Cost$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

🕐

Slow simmered

Low and slow cooking

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

4 small baguettes or demi-baguettes (about 20 cm each), halved lengthwise
400 g pork tenderloin, thinly sliced (about 5 mm)
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp sesame oil + 1 tsp sugar + 1/4 tsp black pepper (marinade)
2 medium carrots (about 200 g), peeled and julienned
100 g daikon, peeled and julienned (or extra carrot)
3 tbsp rice vinegar
1 tbsp sugar + 1/2 tsp fine salt (for pickling)
60 g chicken liver pâté
4 tbsp mayonnaise
1 large cucumber, cut into thin batons
2 jalapeños or red chillies, thinly sliced
20 g fresh coriander, sprigs

How to make it

1Combine the carrots and daikon with the rice vinegar, sugar, and salt, toss well, and leave to pickle for at least 20 minutes (or up to 4 hours in the fridge) until slightly softened but still crunchy.
2Mix the soy sauce, fish sauce, sesame oil, sugar, and black pepper in a bowl, add the sliced pork, and toss to coat; marinate for 15-20 minutes at room temperature.
3Heat a heavy frying pan or griddle over high heat until smoking, add the pork in a single layer in 2-3 batches, and cook for 1-2 minutes per side until caramelised and golden brown at the edges.
4Toast the baguettes in a 200°C oven for 4-5 minutes until the crust is crisp.
5Spread the cut sides generously with pâté and mayonnaise.
6Layer in the warm pork slices, the drained pickled carrots and daikon, cucumber batons, jalapeño slices, and generous sprigs of coriander.
7Press gently and serve immediately.