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Banh Mi


Here’s a recipe for Banh Mi, the iconic Vietnamese sandwich featuring a crispy baguette filled with savory meats, pickled vegetables, fresh herbs, and a flavorful spread.

Banh Mi Recipe

Ingredients

For the Sandwich Base:

4 small baguettes (light and crispy Vietnamese-style preferred)

2–3 tablespoons mayonnaise

1–2 teaspoons soy sauce

For the Protein:

200g (7 oz) pork belly, grilled or roasted

OR 200g grilled chicken, beef, or tofu (for variations)

OR store-bought pork pâté (optional, for an authentic touch)

For the Pickled Vegetables (Đồ Chua):

1 cup daikon radish, julienned

1 cup carrots, julienned

1/2 cup white vinegar

1/2 cup water

3 tablespoons sugar

1 teaspoon salt

For Garnish:

1 cucumber, thinly sliced

Fresh cilantro sprigs

Sliced jalapeño or chili peppers (optional)



Instructions

1. Prepare the Pickled Vegetables:

In a small saucepan, combine vinegar, water, sugar, and salt. Heat gently until the sugar dissolves, then cool.

Place julienned daikon and carrots in a jar or bowl. Pour the pickling liquid over the vegetables.

Let sit for at least 30 minutes (or overnight for more flavor).

2. Prepare the Protein:

Grill, roast, or pan-fry your choice of protein (pork belly, chicken, beef, or tofu).

Slice into thin pieces or strips.

3. Toast the Baguettes:

Lightly toast the baguettes in an oven or on a griddle until warm and crispy.

4. Assemble the Banh Mi:

Slice the baguettes lengthwise, leaving one side intact to hold the filling.

Spread mayonnaise on one side and drizzle soy sauce on the other.

Layer the protein, pickled vegetables, cucumber slices, cilantro, and jalapeños inside the baguette.

5. Serve:

Serve immediately while the baguette is still warm and crispy.

Tips for Success

Bread: Use a light, airy baguette for the best texture. If unavailable, lightly hollow out a regular baguette.

Protein Options: Experiment with different proteins like grilled shrimp, meatballs, or roasted duck for variety.

Make-Ahead: Pickled vegetables can be made ahead and stored in the refrigerator for up to a week.

Vegan Option: Use marinated and grilled tofu, and swap mayonnaise for vegan mayo.


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