Bánh mì – Vietnamese baguette

Ingredients

Base

• 4 smaller baguettes (light, crispy)

TIP: A baguette with a thin crust and airy center is ideal.

Meat (classic version)

• 500 g pork shoulder or neck
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp oil
• 2 cloves garlic, finely chopped
• ½ tsp ground black pepper

Spread

• 80–100 g pork pate
• 40 g butter (soft)

ATTENTION: Pate is key for authentic flavor.

Pickled vegetables (đồ chua)

• 200 g carrots, julienned
• 100 g white radish, julienned
• 120 ml rice vinegar
• 60 ml of water
• 30 g sugar
• ½ tsp salt

Addition

• fresh coriander
• fresh cucumber, thinly sliced
• fresh chili (optional)
• mayonnaise (optional)
• soy or chili sauce to taste

Procedure

1. Meat

1. Cut the meat into thin slices.
2. In a bowl, mix soy sauce, fish sauce, sugar, oil, garlic and pepper.
3. Marinate the meat for at least 20 minutes (ideally 1–2 hours).
4. Roast it in a hot pan or grill until it is juicy and lightly caramelized .

2. Pickled vegetables

1. In a bowl, mix vinegar, water, sugar and salt.
2. Add the carrots and radishes, mix and let sit for at least 15 minutes .

TIP: Vegetables should remain crunchy, not soft.

3. Preparing the baguette

1. Briefly warm the baguettes in the oven or on a frying pan so that they are crispy on the outside and soft on the inside .
2. Cut them lengthwise.

4. Assembling the Banh mi

1. Spread the bottom of the baguette with butter and pate.
2. Add warm meat, pickled vegetables, cucumber, coriander and chili.
3. Season with mayonnaise or sauce to taste.

Important principles

• The contrast of flavors is key: salty – sweet – sour – fresh
• The baguette must remain crispy.
• Don't skimp on herbs or vegetables

Tips for variations

• Replace meat with chicken, beef, tofu, or tempeh
• Try the version with Vietnamese sausage chả lụa
• A few drops of Maggi or chili oil will add extra flavor.

If you want to watch a video with the recipe, you can find it in this article.