Bánh Mì Thịt
Crisp crusty baguettes spread with rich pâté and egg mayo, piled with savoury pork cuts, crunchy pickled vegetables, fresh coriander, and fiery chilli.
- Prep
- 25 min
- Cook
- 5 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Baking tray
- •Bread knife
- •Small mixing bowl
- •Chopping board
- •Mandoline or julienne peeler
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 22 g
- carbs
- 56 g
- fibre
- 4 g
- protein
- 24 g
- calories
- 520 kcal
Instructions
- 1
Whisk the vinegar, sugar, and a pinch of salt in a small bowl until dissolved.
- 2
Add julienned carrot and daikon to the vinegar mixture, tossing well to pickle for 15 minutes.
- 3
Preheat the oven to 180 degrees C.
- 4
Slice each bread roll lengthways down one side, keeping the back edge attached.
- 5
Warm the rolls on a baking tray for three minutes until the crust is crisp.
- 6
Spread pork liver pâté generously across the bottom inside of each roll.
- 7
Spread rich egg mayonnaise across the top inside flap of each roll.
- 8
Layer the sliced chả lụa and roast pork belly evenly inside the rolls.
- 9
Drain the pickled vegetables thoroughly and pack them over the meat.
- 10
Tuck in cucumber ribbons, fresh coriander sprigs, and sliced red chilli.
- 11
Drizzle a light dash of Maggi seasoning over the fillings and close gently to serve.
Chef's tips
Seek out bakeries using rice flour blends for genuine, feather-light rolls with paper-thin crisp crusts. Always drain pickled vegetables thoroughly to prevent a soggy roll base. For authentic Sydney bakery flavour, do not skip the seasoned soy or Maggi drizzle.
Ingredient substitutions
- chả lụa → thinly sliced deli ham or roast chicken
- daikon radish → extra shredded carrot
- Maggi seasoning → light soy sauce mixed with a tiny drop of fish sauce
Storage
Assemble just before eating, though pickled vegetables and sliced meats keep separately in airtight containers in the fridge for up to three days.
Reheating
Reheat unadorned bread rolls in an oven at 180 degrees C for three minutes before assembly, but never reheat fully assembled bánh mì.
Common mistakes to avoid
- •Using dense French baguettes that overpower the delicate fillings
- •Skipping the quick bread warm-up, resulting in chewy rather than crunchy crusts
- •Adding wet pickles without draining, which softens the bottom crust too fast
Serving suggestions
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