Buford Highway Vietnamese Bánh Mì
A crusty baguette sandwich layered with pâté, pickled vegetables, and grilled pork, reflecting Atlanta's Vietnamese community.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Grill pan or skillet
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 20
- carbs
- 52
- protein
- 24
- calories
- 480
Instructions
- 1
Mix the pork slices with fish sauce, sugar, and garlic. Let them sit for at least 20 minutes.
- 2
Mix the carrot and daikon radish with rice vinegar and a pinch of sugar. Let them pickle for at least 1 hour.
- 3
Grill or sear the pork in a skillet until browned and cooked through.
- 4
Cut the baguettes open lengthwise. Toast them lightly.
- 5
Spread the mayonnaise and pâté inside each baguette.
- 6
Drain the pickled vegetables. Layer the pork and pickled vegetables into each sandwich.
- 7
Top with fresh cilantro and jalapeño slices.
- 8
Serve right away.
Chef's tips
Pickle the carrots and daikon at least 1 hour early so they develop a bright, tangy flavor. Toast the baguette lightly to keep it crisp against the juicy fillings.
Storage
Best eaten fresh; pickled vegetables keep refrigerated up to 1 week separately.
Reheating
Assemble fresh; reheat pork separately if needed.
Common mistakes to avoid
- •Putting in too much filling so the baguette breaks apart.
- •Skipping the pickling step, which removes the sandwich's classic tangy flavor.
Serving suggestions
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