Bánh Mì

How to make it

Instructions

1. 1

   Start with the pickled vegetables — they need time. Cut the carrot and daikon into thin matchsticks. Toss with salt, sugar and rice vinegar, mix well and leave for 15–30 minutes. The vegetables will soften slightly and turn bright and tangy — that acidity is what makes the whole sandwich work.

2. 2

   Slice the pork thin. Mix soy sauce, honey, fish sauce, crushed garlic and black pepper into a marinade and coat the meat for 10–15 minutes. Then fry over high heat until each slice has a golden caramelised crust. Don't overcrowd the pan — work in batches if needed.

3. 3

   Split the baguette lengthways but not all the way through. If the bread is soft, dry the inside briefly in a dry pan or oven for a minute — the crunch is the whole point of bánh mì.

4. 4

   Spread mayonnaise on one side, sriracha on the other. Layer the pork, then the pickled vegetables, cucumber slices, a generous pile of cilantro and chili if you want heat. Press lightly and eat immediately while the bread is still crisp.