Traditional Vietnamese Banh Mi Sandwich

• •1 large daikon radish, peeled and julienned
• •1 large carrot, peeled and julienned
• •0.5 cup granulated sugar
• •0.5 cup white vinegar
• •0.5 cup water
• •1 teaspoon salt
• •1.5 lb pork shoulder or pork belly, thinly sliced
• •2 lemongrass stalk, tough outer layers removed, minced
• •4 garlic cloves, minced
• •1 large shallot, minced
• •2 tablespoon fish sauce
• •1 tablespoon soy sauce
• •2 tablespoon granulated sugar
• •1 tablespoon honey
• •1 teaspoon sesame oil
• •0.5 teaspoon black pepper, freshly ground
• •1 tablespoon vegetable oil, for cooking
• •4 Vietnamese baguettes or French baguettes, 8-10 inches long
• •0.3 cup liver pâté
• •0.5 cup mayonnaise
• •1 bunch fresh cilantro sprigs
• •1 English cucumber, thinly sliced lengthwise
• •1 large jalapeño, thinly sliced into rounds
• •4 oz Vietnamese ham (cha lua), thinly sliced
• • to taste sriracha sauce
• • to taste soy sauce

Instructions

1. 1

   Prepare the Do Chua (Pickled Daikon & Carrot): In a medium bowl, combine julienned daikon and carrot. Sprinkle with 1 teaspoon of salt, toss, and let sit for 15 minutes to draw out excess water. Squeeze out as much liquid as possible from the vegetables. In a separate bowl, whisk together 0.5 cup sugar, 0.5 cup white vinegar, and 0.5 cup water until sugar dissolves. Add the squeezed daikon and carrot to the pickling liquid. Cover and refrigerate for at least 30 minutes, or preferably several hours, before serving.

2. 2

   Marinate the Pork: In a large bowl, combine the thinly sliced pork with minced lemongrass, minced garlic, minced shallot, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 2 tablespoons sugar, 1 tablespoon honey, 1 teaspoon sesame oil, and 0.5 teaspoon black pepper. Mix thoroughly to ensure all pork is coated. Cover and refrigerate for at least 1 hour, or preferably 4 hours or overnight, for best flavor.

3. 3

   Cook the Pork: Heat 1 tablespoon vegetable oil in a large skillet or grill pan over medium-high heat. Alternatively, preheat an outdoor grill to medium-high. Cook the marinated pork in batches if necessary, ensuring not to overcrowd the pan/grill. Cook for 3-5 minutes per side, until deeply caramelized and cooked through. Set aside.

4. 4

   Prepare the Baguettes: Preheat your oven to 350°F (175°C). Lightly mist the baguettes with water and warm them in the oven for 3-5 minutes until crusty on the outside and soft on the inside. Slice each baguette lengthwise, but not all the way through, creating a pocket. Gently scoop out some of the soft bread from the inside to make room for fillings, if desired.

5. 5

   Assemble the Banh Mi: Spread a generous layer of liver pâté on one side of the baguette and mayonnaise on the other. Layer with the cooked pork, thin slices of Vietnamese ham (if using), fresh cucumber slices, and drained Do Chua (pickled daikon and carrot). Garnish with fresh cilantro sprigs and thinly sliced jalapeño. If desired, drizzle with a little extra soy sauce or sriracha. Serve immediately.

Chef's Tips

• 💡Baguette Quality is Key: A truly great Banh Mi starts with a light, airy, and crispy baguette. If you can find a Vietnamese-style baguette, use it! Otherwise, a fresh, crusty French baguette will work well.
• 💡Make Ahead: The Do Chua (pickled vegetables) can be made several days in advance and stored in the refrigerator, improving in flavor over time. The pork can also be marinated overnight.
• 💡Adjust Spice: For more heat, add extra jalapeño slices or a generous drizzle of sriracha. For less heat, omit the jalapeño.
• 💡Variety of Fillings: While grilled pork is traditional, feel free to experiment with other fillings like grilled chicken, fried tofu, or even Vietnamese meatballs (Xiu Mai).