Classic Vietnamese Banh Mi Sandwich
A vibrant fusion sandwich featuring savory grilled pork, pickled vegetables, and fresh herbs on a crispy baguette.
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Ingredients
- 4 pieces Vietnamese baguettes or French rolls
- 1 lb Pork shoulder, thinly sliced
- 1 cup Pickled daikon and carrots (Do Chua)
- 1/2 cup Mayonnaise
- 4 tbsp Liver pâté(optional)
- 1 large Cucumber, sliced into spears
- 1 bunch Fresh cilantro sprigs
- 1 large Jalapeño, thinly sliced
- 2 tbsp Soy sauce or Maggi seasoning
- 1 tbsp Fish sauce
- 1 tbsp Granulated sugar
- 2 cloves Garlic, minced
Instructions
- 1
Marinate the sliced pork with fish sauce, soy sauce, sugar, and minced garlic for at least 30 minutes.
- 2
Grill or pan-fry the marinated pork over medium-high heat until charred and cooked through, about 3-5 minutes per side.
- 3
Slice the baguettes lengthwise, being careful not to cut all the way through, and toast until the crust is crispy.
- 4
Spread a generous layer of mayonnaise on one side of the bread and liver pâté on the other.
- 5
Layer the grilled pork slices onto the bottom half of the baguette.
- 6
Add the cucumber spears and a healthy portion of pickled daikon and carrots.
- 7
Top with fresh cilantro sprigs and jalapeño slices for heat.
- 8
Drizzle a few drops of Maggi seasoning or soy sauce over the fillings and serve immediately.
Nutrition per Serving
520
Calories
24g
Protein
58g
Carbs
22g
Fat
4g
Fiber
12g
Sugar
1150mg
Sodium
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