Bánh Mì (Vietnamese Crispy Baguette Sandwich with Pork and Pickles)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Inside go browned pork, carrot and daikon pickled in vinegar, and cilantro, and nothing else.
Read more
The pâté and cold cuts common on Saigon street carts are left out, which puts more weight on the bread: the baguette is filled the moment it comes out warm with a crackling crust.
Ingredients
Instructions
- 1
Julienne 1 carrot and 80g daikon into thin strips about 0.3cm wide.
Keep the cuts even so the vegetables pickle at the same speed and stay crisp instead of turning limp in spots.
- 2
Toss the vegetables with 3 tablespoons rice vinegar until evenly coated.
Let them sit for at least 15 minutes, then squeeze gently so the filling is tangy without soaking the bread.
- 3
Slice 150g pork against the grain about 0.5cm thick.
Keep the slices even and pat the surfaces dry so they brown quickly and remain easy to bite through in the sandwich.
- 4
Heat a pan over medium-high heat and spread the pork in a single layer.
Cook for 3 to 5 minutes, turning as needed, until fat renders and the edges look browned and lightly crisp.
- 5
Split 1 baguette lengthwise without cutting all the way through.
Warm it briefly until the crust feels crisp again, then prepare to fill it immediately.
- 6
Layer the pork, squeezed pickled vegetables, and a handful of cilantro in that order.
Press the bread gently to hold the filling in place, then serve while the crust is crisp.
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