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Banh Mi

Serves 4 to 6 Appetizer meat, Appetizers

Banh Mi

Banh Mi traces its roots to the streets of Saigon, where bustling carts serve this iconic sandwich to locals and travelers alike. Here, in the home kitchen, the dish is crafted with the same intuitive techniques: salt measured by instinct, and a generous hand with the fat. This version captures the essence of the Saigon street, a faithful rendition by a Vietnamese family cook.

The experience of Banh Mi is a harmonious balance of flavors and textures. The crusty baguette cradles a symphony of rich pork pâté, savory roast pork, and the refreshing crunch of pickled carrot and daikon. With cucumber slices and cilantro sprigs adding a fresh note, each bite is enriched by a hint of mayonnaise and a dash of soy sauce, creating a satisfying and layered taste.

Ingredients

  • 4baguettes
  • 200 gpork pâté
  • 200 groast pork
  • pickled carrot and daikonto fill
  • cucumberslices
  • cilantrosprigs
  • mayonnaiseto spread
  • soy saucedashes
  • to tastefine sea salt

Method

  1. Begin by slicing the 4 baguettes lengthwise, ensuring not to cut all the way through so they can still hold the fillings. Spread a generous layer of mayonnaise on both sides of the interior of each baguette. This will add creaminess and help balance the flavors of the other ingredients.
  2. Slice the 200 g roast pork into thin, even pieces. This ensures that each bite of the Banh Mi has a consistent texture and flavor. Arrange the slices neatly to prepare for assembly.
  3. Take the 200 g pork pâté and spread it evenly inside each baguette, over the mayonnaise. The pâté adds a rich, savory component that is essential to the traditional taste of Banh Mi.
  4. Fill each baguette with pickled carrot and daikon, ensuring a good balance of vegetables to meat. These pickles provide a tangy crunch that complements the richness of the pork.
  5. Add cucumber slices and cilantro sprigs to each baguette. The cucumber adds freshness and a slight crunch, while the cilantro offers a fragrant herbal note that is characteristic of Vietnamese cuisine.
  6. Drizzle a few dashes of soy sauce over the fillings in each baguette. This adds a savory depth and enhances the overall umami flavor profile of the sandwich.
  7. Season the assembled Banh Mi with fine sea salt to taste. The salt should be added judiciously to enhance the flavors without overpowering them.
  8. Serve the Banh Mi immediately, allowing the flavors to meld together while the bread is still fresh and slightly crisp. This dish is best enjoyed when shared, reflecting the communal spirit of Vietnamese meals.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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