What’s your pick for the best sandwich? I think we can talk about that all day long. However, one thing is very clear. Although there are so many great sandwiches around the world, as far as I know, Banh Mi (Vietnamese Sandwich) is one of the best.
Banh Mi (3-4 servings)
Ingredients:
- 12 oz (350g) thinly sliced pork shoulder (or chicken)
- 1 tbsp neutral-tasting oil
- 2 cucumbers
- cilantro (or any herbs you like)
- 1 red chili (or jalapenos, bell pepper)
- 4 Vietnamese baguettes
- Pate (or pork rillettes)
- Maggie seasoning
Pickled Vegetables:
- 7 oz (200g) daikon radish
- 7 oz (200g) carrot
- 3 tbsp sugar
- 3 tbsp white (or rice) vinegar
- 1 tsp salt
Char Siu Marinade:
- 2 tbsp sugar
- 2.5 tbsp soy sauce
- 1 tbsp mirin (or any cooking wine)
- 1/2 tbsp oyster sauce
- 1/2 tbsp fish sauce
- 1 tbsp minced garlic
- 1 tbsp light corn syrup (or honey)
- Black pepper, to taste
- 1/4 tsp Chinese five-spice (optional)
Spicy Mayo Sauce:
- 2 tbsp kewpie mayo
- 1 tbsp sriracha
- 1 tsp sugar
- 1/2 tsp fish sauce
Instructions:
MAKE PICKLED VEGETABLES
1. Cut the daikon radish and carrot into matchsticks, but not too thin. Put them in a mixing bowl.
2. Add the sugar, vinegar, and salt. Toss together. Cover and keep it in the fridge for at least 1 hour.
MAKE CHAR SIU
1. In a small container, mix together the sugar, soy sauce, mirin, oyster sauce, fish sauce, minced garlic, corn syrup, black pepper to taste, and Chinese five-spice (if using).
2. Pour the marinade over the pork and give it a good massage. If you’re using a big chunk of meat, let it marinate in the fridge for at least 2 hours. (Since I used thinly sliced pork, I kept it in the fridge for 30 minutes.)
3. In a pan, heat the oil (1 tbsp) over medium heat. Add the pork. Cook until it’s cooked through and most of the liquid has evaporated. Optionally, hit it with a blow torch. Remove it from the pan and let rest for about 10 minutes. Cut it into bite-sized pieces.
MAKE SAUCE & PREP VEGETABLES
1. In a small bowl, mix together mayonnaise, sriracha, sugar, and fish sauce.
2. Cut the cucumbers into thin, long strips or use a julienne peeler. Finely chop some cilantro. Thinly slice the red chili.
ASSEMBLE
1. Preheat your oven to 180℃ (355℉). Lightly toast baguettes under the broiler for about 5 minutes. I used the frozen baguettes. If you’re using fresh ones, toast them for about 1-2 minutes.
2. Slice baguettes in half lengthwise, but not all the way through, so we can have a little hinge on the back. Hollow out some bread inside to make a little space for the fillings.
3. Spread some spicy mayo on one side of the bread and some pate (or pork rillettes) on the other side. Drizzle with some maggie seasoning.
4. Place some cucumbers on the bottom of the bread. Top with pork, drained pickled vegetables, red chilies, and some cilantro. Enjoy~!
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Banh Mi (Vietnamese Sandwich)
4
servingsIngredients
12 oz (350g) thinly sliced pork shoulder (or chicken)
1 tbsp neutral-tasting oil
2 cucumbers
cilantro (or any herbs you like)
1 red chili (or jalapenos, bell pepper)
4 Vietnamese baguettes
Pate (or pork rillettes)
Maggie seasoning
- Pickled Vegetables:
7 oz (200g) daikon radish
7 oz (200g) carrot
3 tbsp sugar
3 tbsp white (or rice) vinegar
1 tsp salt
- Char Siu Marinade:
2 tbsp sugar
2.5 tbsp soy sauce
1 tbsp mirin (or any cooking wine)
1/2 tbsp oyster sauce
1/2 tbsp fish sauce
1 tbsp minced garlic
1 tbsp light corn syrup (or honey)
Black pepper, to taste
1/4 tsp Chinese five-spice (optional)
- Spicy Mayo Sauce:
2 tbsp kewpie mayo
1 tbsp sriracha
1 tsp sugar
1/2 tsp fish sauce
Directions
- Make Pickled Vegetables
- Cut the daikon radish and carrot into matchsticks, but not too thin. Put them in a mixing bowl.
- Add the sugar, vinegar, and salt. Toss together. Cover and keep it in the fridge for at least 1 hour.
- Make Char Siu
- In a small container, mix together the sugar, soy sauce, mirin, oyster sauce, fish sauce, minced garlic, corn syrup, black pepper to taste, and Chinese five-spice (if using).
- Pour the marinade over the pork and give it a good massage. If you’re using a big chunk of meat, let it marinate in the fridge for at least 2 hours. (Since I used thinly sliced pork, I kept it in the fridge for 30 minutes.)
- In a pan, heat the oil (1 tbsp) over medium heat. Add the pork. Cook until it’s cooked through and most of the liquid has evaporated. Optionally, hit it with a blow torch. Remove it from the pan and let rest for about 10 minutes. Cut it into bite-sized pieces.
- Make Sauce and Prep Vegetables
- In a small bowl, mix together mayonnaise, sriracha, sugar, and fish sauce.
- Cut the cucumbers into thin, long strips or use a julienne peeler. Finely chop some cilantro. Thinly slice the red chili.
- Assemble
- Preheat your oven to 180℃ (355℉). Lightly toast baguettes under the broiler for about 5 minutes. I used the frozen baguettes. If you’re using fresh ones, toast them for about 1-2 minutes.
- Slice baguettes in half lengthwise, but not all the way through, so we can have a little hinge on the back. Hollow out some bread inside to make a little space for the fillings.
- Spread some spicy mayo on one side of the bread and some pate (or pork rillettes) on the other side. Drizzle with some maggie seasoning.
- Place some cucumbers on the bottom of the bread. Top with pork, drained pickled vegetables, red chilies, and some cilantro. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml