Vietnam · Vietnam
Bánh Mì (Vietnamese Sandwich)
A crisp baguette filled with grilled meat, pickled carrot and daikon, fresh cilantro, cucumber and chili mayo.
The baguette came to Vietnam with the French, and bánh mì is what a colonial import became once it was rebuilt around local fillings and a local palate. The bread is the hard part: it has to stay crisp against a wet filling, which is why it is cut and filled just before it is eaten rather than assembled in advance. The pickled carrot and daikon are not a garnish but the counterweight to the fatty grilled meat.
Ingredients
- small Vietnamese baguette4 pieces
- pork loin, sliced thin400 g
- carrot, julienned1 pieces
- daikon, julienned1 pieces
- cucumber, sliced1 pieces
- cilantro20 g
- fresh chili, sliced2 pieces
- mayonnaise60 g
- sriracha sauce20 ml
- soy sauce30 ml
- sugar1 tsp
- rice vinegar60 ml
- warm water60 ml
- cooking oil30 ml
- garlic, minced2 pieces
- fine salt1 tsp
Directions
- 1
Toss carrot and daikon with vinegar, sugar, salt and warm water; rest 20 minutes.
Veggies look translucent and taste lightly tangy. - 2
Marinate pork slices in soy, garlic and a pinch of sugar for 10 minutes.
Pork smells savory and looks lightly glossy. - 3
Sear the pork in a hot pan with oil until lightly caramelized.
Pork has caramelized edges and feels firm. - 4
Slice the baguette, spread sriracha mayo inside and warm in the oven.
Bread is crisp outside and steamy inside. - 5
Layer pork, pickled veggies, cucumber, cilantro and chili inside the warm baguette and serve.
Sandwich is full and tight, bread still crackles.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content