Eden Center Vietnamese Bánh Mì
A crusty baguette sandwich layered with pâté, pickled vegetables, and grilled pork, reflecting the Vietnamese community of Falls Church's Eden Center.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Grill pan
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 20
- carbs
- 52
- protein
- 26
- calories
- 480
Instructions
- 1
Mix the pork slices with fish sauce, sugar, and garlic. Let them sit for at least 30 minutes.
- 2
Toss the carrot and daikon with rice vinegar, a pinch of sugar, and salt. Let them pickle for at least 1 hour.
- 3
Grill the marinated pork over high heat until charred and cooked through. Cook for about 3 minutes per side.
- 4
Slice open the baguettes lengthwise. Toast them lightly until crisp.
- 5
Spread mayonnaise and pâté evenly inside each baguette.
- 6
Fill the bread with grilled pork, pickled vegetables, cucumber, cilantro, and jalapeño.
- 7
Press the sandwich gently closed. Cut it in half and serve right away.
Chef's tips
Pickle the carrots and daikon at least 1 hour ahead for the best sweet and sour flavor. Toast the baguette lightly so the crust is crispy while the inside stays soft.
Storage
Best assembled fresh; store components separately up to 2 days.
Reheating
Reheat grilled pork briefly; assemble sandwich fresh.
Common mistakes to avoid
- •Using a soft sandwich roll instead of a crisp, crusty baguette.
- •Skipping the pickled vegetables, which cuts through the rich meat and spread.
Serving suggestions
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