LunchMain Course

Classic Banh Mi

Name: Classic Banh Mi
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: vietnamese
Ingredients: 250 g pork shoulder thinly sliced; 1 tbsp soy sauce; 1 tsp fish sauce; 1 tsp sugar; 1 clove garlic minced; 0.5 tsp black pepper; 1 pcs carrot julienned; 0.5 pcs daikon radish julienned; 2 tbsp rice vinegar; 1 tbsp sugar; 2 tbsp water; 2 pcs baguette 6-inch; 2 tbsp mayonnaise; 1 tsp sriracha (optional); 0.5 pcs cucumber sliced; 0.25 cup cilantro fresh leaves; 0.5 pcs jalapeño thinly sliced (optional); 1 tbsp vegetable oil

This recipe creates a delicious and authentic Vietnamese banh mi sandwich. It features marinated pork, a quick pickled vegetable medley, fresh herbs, and a savory mayonnaise spread, all nestled in a crusty baguette.

An original recipe by Forkin

Total time: 45 min
Serves: 2
Difficulty: Medium
Per serving: 806 kcal

Allergen information: may contain eggs, fish, gluten, mustard, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

pork marinade

250 gpork shoulder, thinly sliced
1 tbspsoy sauce
1 tspfish sauce
1 tspsugar
1 clovegarlic, minced
0.5 tspblack pepper

pickled vegetables

1 pcscarrot, julienned
0.5 pcsdaikon radish, julienned
2 tbsprice vinegar
1 tbspsugar
2 tbspwater

sandwich

2 pcsbaguette, 6-inch

sandwich spread

2 tbspmayonnaise
1 tspsriracha(optional)

sandwich filling

0.5 pcscucumber, sliced
0.25 cupcilantro, fresh leaves
0.5 pcsjalapeño, thinly sliced(optional)

cooking

1 tbspvegetable oil

Equipment

skillet · mixing bowls · cutting board · knife

The method

Step by step

1
Combine the pork shoulder, soy sauce, fish sauce, sugar, minced garlic, and black pepper in a bowl.
About 2 min
Cook’s note: Marinate the pork for at least 15 minutes, or up to several hours in the refrigerator for deeper flavor.
2
In a separate bowl, combine the julienned carrot and daikon radish.
About 1 min
3
Whisk together the rice vinegar, sugar, and water for the pickled vegetables until the sugar dissolves.
About 1 min
4
Pour the pickling liquid over the carrots and daikon, ensuring they are submerged.
Cook’s note: Let them pickle for at least 15 minutes while you prepare the rest of the sandwich.
5
Heat the vegetable oil in a large skillet or wok over medium-high heat.
About 2 min
6
Add the marinated pork to the hot skillet and cook, stirring frequently, until it is browned and cooked through, about 5-7 minutes.
About 7 min
Cook’s note: Avoid overcrowding the pan to ensure the pork browns nicely.
7
Slice the baguettes lengthwise, but do not cut all the way through, leaving one side intact.
About 1 min
Cook’s note: Lightly toast the baguettes in a dry pan or oven for a crispier texture if desired.
8
In a small bowl, mix the mayonnaise with sriracha if using, to create a spicy spread.
About 1 min
Cook’s note: Adjust the amount of sriracha to your preferred spice level.
9
Spread the mayonnaise mixture generously on the cut sides of each baguette.
About 1 min
10
Drain the pickled carrots and daikon, discarding the liquid.
About 1 min
11
Fill each baguette with the cooked pork, pickled carrots and daikon, sliced cucumber, fresh cilantro, and sliced jalapeño (if using).
About 3 min
Cook’s note: Arrange the ingredients evenly for a balanced bite.
12
Serve immediately and enjoy your homemade banh mi.

Per serving

Nutrition

48%Score

Calories: 805.5kcal
Protein: 33.4g
Carbs: 70.8g
Fat: 42.4g
Fibre: 5.3g
Sugar: 15.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Banh mi is best eaten fresh, as the baguette can become soggy.