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Bánh Mì
Vietnam · Appetizers and Sandwiches · Quick

Bánh

The famous Vietnamese sandwich that fuses French baguette with Southeast Asian fillings — spiced pork, quick-pickled vegetables, fresh herbs and chili sauce. Two cultures in one loud, crunchy, deeply satisfying bite.

25 min 460 kcal 2 serves AdvancedQuick🇻🇳Vietnam★★★★4.4· 5 reviews

Ingredients

ServingsMetric
  • 2 crusty baguettes or small baguette rolls
  • 200 gpork
  • 2 tbspsoy sauce
  • 1 tsphoney or sugar
  • 1 tspfish sauce
  • 1 garlic clove
  • to tasteblack pepper
  • 1 carrot
  • ½ daikon or radish
  • 1 tspsugar
  • ½ tspsalt
  • 1 tbsprice vinegar
  • 2 tbspmayonnaise
  • 1 tspsriracha or chili sauce
  • ½ cucumber
  • 1 handfulfresh cilantro
  • optionalfresh chili

Method

  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. 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 caramelized crust. Don't overcrowd the pan — work in batches if needed.
  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. 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.

FAQ

Yes — thinly sliced chicken thigh works excellently. Marinate the same way, fry on high heat. The result is slightly lighter but equally good.

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Comments (2)

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  • александр
    18d ago

    вот это дело. всем рекомендую)

  • Sergei MartynovAuthor
    29d ago

    Presentation is half the battle with bánh mì. I serve it on a wooden board rather than a plate — it's more inviting and signals to people that they should reach in and help themselves.