Banh mi
Bánh mì thịt: Saigon's crackly baguette with pâté, grilled pork, pickles and chilli
On Saigon pavements at breakfast time, bánh mì carts with glass cases are stacked with light, crackly rolls, tubs of pickles and trays of pâté and pork. The bread came with the French, but the filling is entirely Vietnamese: a smear of liver pâté and mayonnaise, cold cuts or lemongrass-grilled pork, sweet-sour carrot and daikon, cucumber, coriander and fresh chilli, with a splash of savoury seasoning sauce. It's eaten on the move, often on the back of a motorbike. This is the meat version; there is also a lemongrass tofu bánh mì on the site. Chef's tip: choose the lightest, airiest baguettes you can find, as a dense French loaf squeezes the filling out the sides.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the quick pickles
- 1 carrotcut into thin matchsticks
- 5 ½ oz daikon (mooli)cut into thin matchsticks
- 2 tbsp caster sugar
- ½ cup rice vinegar
- ½ cup warm water
- ½ tsp salt
For the grilled pork
- 14 oz pork shoulder or neck steakssliced 5 mm thick
- 1 lemongrass stalktender part, finely chopped
- 2 cloves garlicgrated
- 1 tbsp fish sauce
- 1 tbsp light brown sugar
- ½ tsp black pepper
- 1 tbsp vegetable oil
To assemble
- 4 light, crusty baguettesabout 20 cm each
- 4 oz pork liver pâté
- 4 tbsp mayonnaise
- 5 ½ oz Vietnamese pork roll (chả lụa) or ham (optional)thinly sliced
- ½ cucumbercut into long batons
- 1 bunch fresh coriander
- 2 red chilliessliced
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Method
0/7 doneStep 1: Stir the 2 tbsp caster sugar and ½ tsp salt into the ½ cup warm water until dissolved, then add the ½ cup rice vinegar. Add the 1 carrot and 5 ½ oz daikon (mooli), press them under and leave for at least 15 minutes. They will soften and turn sweet-sour.
15 minStep 2: Meanwhile mix the 14 oz pork shoulder or neck steaks with the 1 lemongrass stalk, 2 cloves garlic, 1 tbsp fish sauce, 1 tbsp light brown sugar, ½ tsp black pepper and 1 tbsp vegetable oil and leave for 10 minutes.
10 minStep 3: Heat the oven to 400°F (350°F fan).
Step 4: Heat a griddle or heavy frying pan over a high heat until smoking. Cook the pork for 2–3 minutes each side, until charred at the edges and cooked through to 145°F/145 °F. Rest on a board for 3 minutes, then cut into strips.
6 minStep 5: Warm the 4 light, crusty baguettes in the oven for 3–4 minutes, until the crust crackles when squeezed. Common mistake: skipping this step. Cold bread is soft and chewy, and a good bánh mì should shatter as you bite.
4 minStep 6: Split each roll along one side, keeping it hinged. Spread one side with 4 oz pork liver pâté and the other with 4 tbsp mayonnaise.
Step 7: Fill with the pork, 5 ½ oz Vietnamese pork roll (chả lụa) or ham, ½ cucumber, a handful of drained pickles, plenty of 1 bunch fresh coriander and some 2 red chillies. Shake a few drops of 2 tsp soy sauce or liquid seasoning sauce over the filling, press closed and eat straight away.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 32 g
- Carbs
- 62 g
- Fat
- 26 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does banh mi take?
- About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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