Bánh Mì
When it comes to Vietnamese street food, bánh mì stands out as a favorite, boasting an irresistible blend of savory flavors. The combination of umami-packed pork, creamy mayonnaise, crunchy vegetables, all encased in a light and crispy baguette creates the epitome of sandwich perfection.Having resided in two of the largest Vietnamese communities, New Orleans and currently in Orange County, California, I've been fortunate to savor some of the finest bánh mì in America. Notably, I grew up just across the street from the renowned James Beard award-winning bakery, Dong Phuong, which is famous for producing New Orleans' most beloved Vietnamese baguettes. These baguettes supply numerous regional cafés and shops that craft the city's iconic Vietnamese bánh mì sandwiches.
Ingredients
PORK
- 1 medium shallot, finely chopped
- 4 cloves garlic, finely chopped
- 1/4 c. granulated sugar
- 1 1/2 tbsp. fish sauce
- 1 tbsp. neutral oil, such as canola or vegetable
- 1 tbsp. sesame oil
- 1 tbsp. soy sauce
- 1 tsp. dried lemongrass
- Freshly ground black pepper
- 1 1/2 lb. boneless pork shoulder or roast, cut into 1/4"-thick strips against the grain
PICKLED VEGETABLES
- 1 1/2 medium carrots (about 8 oz.), grated
- 1/2 daikon radish (about 8 oz.), grated
- 1/2 c. plus 2 tsp. granulated sugar, divided
- Kosher salt
- 1 c. distilled white vinegar
- 1 c. water
ASSEMBLY
- 1/4 c. mayonnaise (preferably Kewpie)
- 4 Vietnamese baguettes or 2 French breads or baguettes, cut into 4 (9") loaves, cut lengthwise, leaving hinge intact
- 1 medium cucumber, peeled and cut into 1/2"-thick spears
- 1 jalapeño, sliced diagonally 1/4" thick
- 12 fresh cilantro sprigs
- Maggi seasoning or soy sauce, for serving
Instructions
PORK
- In a large bowl, whisk shallot, garlic, granulated sugar, fish sauce, neutral oil, sesame oil, soy sauce, lemongrass, and 2 teaspoons pepper. Add pork and toss to coat.
- Cover and refrigerate at least 1 hour or up to 12.
PICKLED VEGETABLES
- Set a fine-mesh strainer over a medium heatproof bowl. Place carrot and daikon in strainer; sprinkle with 2 teaspoons granulated sugar and 1 teaspoon salt. Toss and massage vegetables, squeezing out excess liquid as you go, about 2 minutes. Pour out drained liquid and transfer vegetables to bowl; set aside.
- In a small pot over medium-high heat, heat vinegar, water, and remaining 1/2 cup granulated sugar. Cook, stirring frequently, until sugar is dissolved and liquid is steaming, about 2 minutes.
- Pour hot pickling liquid over vegetables. Cover and let sit at least 1 hour.
- Make Ahead: Pickles can be made 2 weeks ahead. Fully submerge vegetables in brine in an airtight container and refrigerate.
ASSEMBLY
- Place racks in center and upper third of oven; preheat to 375º. Line a baking sheet with parchment or foil and set a wire rack on top. Remove pork from marinade and arrange in a single layer on rack.
- Bake pork on center rack until an instant-read thermometer inserted into center of meat registers 150º, 14 to 16 minutes. Switch oven to broil and move baking sheet to top rack. Broil, flipping pork halfway through, until charred on both sides, 5 to 7 minutes.
- Spread 1 tablespoon mayo on bottom of each baguette, then top with pork, pickled vegetables, a cucumber spear, jalapeño slices, and cilantro. Add a few spurts of Maggi or soy sauce.
- Make Ahead: Pork can be broiled 2 days ahead. Store in an airtight container and refrigerate.
Nutrition
Calories: 3227kcalCarbohydrates: 400gProtein: 129gFat: 113gSaturated Fat: 29gCholesterol: 253mgSodium: 6054mgPotassium: 2884mgFiber: 22gSugar: 120gCalcium: 524mgIron: 30mg
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