Ingredients:

  • 1 large carrot, julienned (approx. 150g)
  • 1 large daikon radish, julienned (approx. 200g)
  • 120 ml (½ cup) warm water
  • 120 ml (½ cup) white distilled vinegar
  • 60 ml (¼ cup) rice vinegar
  • 50 g (4 tablespoons) granulated sugar
  • 1 tsp fine sea salt
  • 600 g (1.3 lbs) pork shoulder or loin, sliced thinly
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar, packed
  • 1 tbsp vegetable oil
  • 2 stalks fresh lemongrass, white part only, finely minced
  • 2 cloves garlic, minced
  • 1 small shallot, finely minced
  • ½ tsp freshly ground black pepper
  • 4 traditional Vietnamese baguettes
  • 60 ml (¼ cup) mayonnaise (full fat)
  • 4 tbsp duck or chicken liver pâté (optional)
  • 1 bunch fresh coriander (cilantro), leaves and tender stems
  • 1 handful fresh mint leaves
  • 1-2 jalapeños or small red chillies, sliced thinly
  • A dash of Maggi seasoning or soy sauce

Instructions:

  1. Prepare the Quick Pickles (Đồ Chua): Slice the carrot and daikon into thin matchsticks. In a medium bowl, combine warm water, both vinegars, sugar, and salt. Stir until dissolved. Add the vegetables, cover, and refrigerate for a minimum of 30 minutes. Drain thoroughly before use.
  2. Marinate the Pork: In a large bowl, combine the fish sauce, soy sauce, brown sugar, oil, minced lemongrass, garlic, shallot, and black pepper. Whisk. Slice the pork thinly against the grain. Add the pork slices to the marinade, ensuring every piece is coated. Cover and refrigerate for a minimum of 1 hour.
  3. Cook the Pork (Thịt Nướng): Heat your grill pan or BBQ over medium-high heat until hot, lightly brushed with oil. Cook the pork slices in batches for about 2–3 minutes per side until charred and caramelized. Transfer to a cutting board and let rest for 5 minutes.
  4. Prepare the Baguette: Preheat your oven to 180°C (350°F). Lightly sprinkle the baguettes with water and bake for 3–5 minutes until the crust is crisp. Slice the baguette lengthwise, creating a hinge, and optionally scoop out a small amount of the soft bread crumb.
  5. Assemble the Bánh Mì: Spread a thin, even layer of mayonnaise on both halves, followed by a layer of pâté on the bottom half. Layer a generous amount of the grilled lemongrass pork onto the bottom.
  6. Finish Strong: Pile the drained pickled carrots and daikon over the pork. Tuck in the fresh coriander, mint leaves, and sliced chillies. Drizzle a few drops of Maggi seasoning or soy sauce over the filling. Close the sandwich firmly and enjoy immediately.