Vietnamese

Bánh Mì (Vietnamese Baguette Sandwich)

Name: Bánh Mì (Vietnamese Baguette Sandwich)
Total time: 20 min
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 4 Vietnamese baguettes (light and airy with a thin, crispy crust); 4 oz Vietnamese pork liver pâté; 1/2 cup mayonnaise (preferably Kewpie or homemade); 8 oz Chả Lụa (Vietnamese pork roll), sliced thin; 8 oz roasted or grilled pork, thinly sliced; 1 cup Đồ Chua (pickled daikon and carrots); 1 cucumber, cut into long thin spears; 1 bunch fresh cilantro; 1 jalapeño, thinly sliced; 2 tbsp Maggi seasoning sauce

A short baguette with thin, crisp crust and soft, airy texture, filled with savory ingredients.

20 minutes

Serves 3

Sandwich

Contains common allergens

Egg

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Instructions

5 steps

1
Toast Bread: Briefly warm the baguettes in a 350°F (175°C) oven for 3-5 minutes to restore their crispy crust, being careful not to dry them out.

2
Prepare Spreads: Slice the baguettes open lengthwise, leaving the hinge intact. Smear a generous layer of mayonnaise on the top half and a thick layer of pork liver pâté on the bottom half.
3
Layer the Meats: Arrange overlapping slices of Chả Lụa and roasted pork over the pâté.
4
Add Vegetables: Layer the cucumber spears, a generous handful of pickled daikon and carrots (drained of excess liquid), jalapeño slices, and sprigs of fresh cilantro over the meat.
5
Season: Drizzle Maggi seasoning lightly over the fillings for an umami boost. Close the sandwich, press down gently, and cut in half diagonally to serve.

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