Vietnamese Bánh Mì, Little Saigon Style
A crusty baguette filled with pâté, pickled vegetables, cilantro, and grilled pork, reflecting Orange County's Little Saigon community.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
Equipment
- •Grill or grill pan
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 22
- carbs
- 48
- protein
- 26
- calories
- 490
Instructions
- 1
Mix the pork slices with fish sauce, sugar, garlic, and pepper. Let it sit for at least 30 minutes.
- 2
Cut carrots and daikon into thin matchsticks. Soak them in vinegar, sugar, and salt for at least 1 hour.
- 3
Grill the seasoned pork until it is charred and cooked all the way through.
- 4
Cut the baguettes open lengthwise. Toast them lightly.
- 5
Spread mayonnaise and savory meat spread (pâté) inside each baguette.
- 6
Layer the grilled pork, pickled vegetables, cucumber, and cilantro inside each sandwich.
- 7
Add sliced jalapeño if you want extra heat. Serve right away.
Chef's tips
Pickle the carrots and daikon at least 1 hour ahead for a tangy crunch. Use just a light spread of mayonnaise for the best flavor balance.
Storage
Store components separately; assemble just before eating.
Reheating
Warm the baguette and pork separately, then reassemble.
Common mistakes to avoid
- •Using a soft roll instead of a crisp, crusty baguette
- •Not letting the vegetables pickle long enough
Serving suggestions
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