Banh Mi
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The Tale of Banh Mi
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Banh mi grew from the French baguette introduced during colonial rule in the late 19th century, which Vietnamese cooks split and filled with local ingredients like pâté, pickled daikon and carrot, cilantro, and chile. The sandwich became especially associated with Saigon after the 1950s, evolving into a distinctly Vietnamese street food.
Ingredients
Scale:· 4 servings
- 4 Vietnamese baguettes or crusty rolls
- 1 lb pork shoulder, thinly sliced
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 carrot, julienned
- 1 daikon, julienned
- 1/4 cup rice vinegar
- 2 tbsp sugar, for pickling
- 1/4 cup pate
- 1/4 cup mayonnaise
- Cucumber, sliced
- Cilantro sprigs and sliced jalapeño
- Maggi seasoning or soy sauce, to taste
Instructions
- 1Marinate the pork slices in fish sauce, soy sauce, sugar, and garlic for at least 30 minutes.
- 2Combine julienned carrot and daikon with rice vinegar and pickling sugar, and let quick-pickle for 20 minutes.
- 3Grill or pan-fry the marinated pork over high heat until caramelized and cooked through.
- 4Split the baguettes lengthwise and toast lightly.
- 5Spread pate and mayonnaise inside each baguette.
- 6Layer in the cooked pork, pickled carrot and daikon, cucumber slices, cilantro, and jalapeño.
- 7Drizzle with a little Maggi seasoning and serve immediately.
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