Sandwiches

Banh Mi

Name: Banh Mi
Total time: 30 min
Yield: 1 servings
Cuisine: Sandwiches
Ingredients: 5 oz thinly sliced pork shoulder (marinated in lemongrass; garlic; and fish sauce); 1/4 cup pickled daikon and carrot julienne; 4 thin longitudinal slices of cucumber; 1 jalapeño (thinly sliced); a handful of fresh cilantro sprigs; 1 tbsp mayonnaise; 1 tbsp Maggi seasoning or soy sauce; 1 crusty personal-sized French baguette

A Vietnamese classic with savory meat, pickled vegetables, and fresh herbs in a baguette.

30 minutes

Serves 1

Lunch

Contains common allergens

Egg Fish Seafood Soy Wheat

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Instructions

6 steps

1
Heat a wok or heavy skillet over high heat. Add the marinated lemongrass pork and stir-fry rapidly for 5-7 minutes until the edges are beautifully caramelized and slightly charred. Remove from heat.

2
Slice the baguette horizontally, leaving the hinge intact. For authenticity, scoop out a small amount of the soft bread from the top half to make room for fillings.
3
Lightly toast the open baguette in an oven for 2 minutes just to crisp the crust.
4
Spread the mayonnaise generously on the bottom half of the bread and drizzle the Maggi seasoning (or soy sauce) over the top half.
5
Layer the hot, caramelized pork over the mayonnaise. Top with the cucumber spears, then a generous amount of drained pickled daikon and carrots.
6
Finish with an abundance of fresh cilantro sprigs and the sliced jalapeños. Close the baguette firmly and serve immediately.

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