Vietnamese Banh Mi Sandwich
Crusty bread quick-pickled vegetables fresh herbs and a savory protein come together in one of the best-value sandwiches you can make at home.
Ingredients
- 1 carrot julienned
- 1/2 daikon radish julienned or 1 extra carrot if unavailable
- 1/2 cup rice vinegar
- 1/2 cup warm water
- 2 tbsp sugar
- 1/2 tsp salt
- 1 lb pork shoulder or pork chops thinly sliced or leftover roast chicken
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 cloves garlic minced
- 1 tbsp vegetable oil for cooking
- 4 small baguettes or 1 large baguette cut into sandwich lengths
- Mayonnaise
- Pate optional
- Soy sauce to taste
- 1 cucumber thinly sliced
- Fresh cilantro sprigs
- 1 jalapeno thinly sliced
Instructions
- Combine the julienned carrot and daikon in a jar or bowl. Whisk together the rice vinegar, warm water, sugar, and salt until dissolved, then pour over the vegetables. Let pickle for at least 30 minutes, or make up to a week ahead.
- Toss the sliced pork with soy sauce, fish sauce, brown sugar, and garlic. Let marinate for 10-15 minutes if time allows.
- Heat the oil in a skillet over medium-high heat and cook the pork for 3-5 minutes per side until browned and cooked through. If using leftover chicken, simply warm it through.
- Slice open the baguettes and lightly toast if desired. Spread mayonnaise, and pate if using, on one side.
- Layer the cooked protein onto the bread, followed by a generous amount of pickled carrot and daikon, cucumber slices, cilantro sprigs, and jalapeno slices.
- Drizzle with a little extra soy sauce, close the sandwich, and serve immediately.
Notes
- This is an excellent way to use up leftover roast chicken or pork from another meal. The pickles and herbs make it taste freshly made.
- The pickled vegetables keep in the fridge for up to 2 weeks, so make a bigger batch to use across multiple meals.
- A baguette from the grocery store bakery section is usually one of the cheapest bread options and gives the closest texture to the traditional Vietnamese loaf.