Bánh Mì

Name: Bánh Mì
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 1 1/2 pounds boneless pork shoulder; 1/4 cup granulated sugar; 1 medium shallot, minced (about 3 tablespoons); 8 garlic cloves, minced; 2 tablespoons minced fresh lemongrass (from tender inner portion of about 2 stalks); 2 tablespoons fish sauce; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 tablespoon neutral oil; 1 medium daikon radish (12 to 14 ounces); 1 medium carrot; 1 teaspoon salt; 3/4 cup white vinegar; 1/2 cup granulated sugar; 4 bánh mì (Vietnamese baguettes; see Tip), warmed; 1/4 cup mayonnaise; 1/4 cup unsalted butter, at room temperature; 1 medium or 2 small seedless cucumbers, thinly sliced on a diagonal; 4 fried eggs (optional); Seasoning sauce (optional), such as Maggi; Cilantro, to taste

By Bryan Washington

Updated Oct. 11, 2023

Total Time: About 3 hours, including 2 hours’ marinating
Prep Time: 15 minutes
Cook Time: 2 ¾ hours, including 2 hours’ marinating
Rating: 4(296)
Comments: Read comments

Bánh mì are, frankly, perfect sandwiches. From the baguettes (“bánh mì” literally translates to bread) to the fillings, they leave room for endless variation while remaining entirely distinct as a complete, complex Vietnamese dish. For this recipe, pork is the star: Following a brief marinade, the meat is broiled, then stuffed in a warm baguette alongside pickles, mayo, butter and a sprinkling of herbs. Ideally, it’s worth picking up the baguettes and butter from your local Vietnamese bakery or bánh mì shop (just ask; they’ll likely sell some to you). Both the pork and the pickles can be made ahead of time. Any extra cooked pork shoulder would serve as delicious leftovers when reheated alongside rice and eggs, or tossed between noodles, or folded into yet another bánh mì. Any extra pickles will hold in the fridge for several weeks — and are endlessly adaptable for later meals.

Featured in: The Hunt for the Ideal Bánh Mì

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Ingredients

Yield:4 servings

For the Pork

1½pounds boneless pork shoulder
¼cup granulated sugar
1medium shallot, minced (about 3 tablespoons)
8garlic cloves, minced
2tablespoons minced fresh lemongrass (from tender inner portion of about 2 stalks)
2tablespoons fish sauce
1tablespoon soy sauce
1tablespoon oyster sauce
1tablespoon neutral oil

For the Pickles

1medium daikon radish (12 to 14 ounces)
1medium carrot
1teaspoon salt
¾cup white vinegar
½cup granulated sugar

To Assemble

4bánh mì (Vietnamese baguettes; see Tip), warmed
¼cup mayonnaise
¼cup unsalted butter, at room temperature
1medium or 2 small seedless cucumbers, thinly sliced on a diagonal
4fried eggs (optional)
Seasoning sauce (optional), such as Maggi
Cilantro, to taste

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the pork: On a cutting board, cut pork into 2- to 3-inch chunks, then thinly slice them.
Step 2
In a medium bowl, combine sugar, shallot, garlic, lemongrass, fish sauce, soy sauce and oyster sauce; mix well. Add pork slices and turn to coat. Cover and marinate, refrigerated, for at least 2 hours or up to overnight.
Step 3
While the pork is marinating, prepare the pickles: Peel daikon and carrot, then cut each into ⅛-inch-thick matchsticks. In a medium bowl, toss vegetables with the salt. Let stand for 30 minutes.
Step 4
Meanwhile, in a liquid measuring cup or small bowl, stir together vinegar, sugar and ½ cup warm water until completely dissolved,
Step 5
Rinse salted vegetables thoroughly under running water, then squeeze to remove excess moisture. Transfer vegetables back to the same bowl (or to a jar if not using right away). Pour vinegar mixture over vegetables to cover them entirely and let the vegetables pickle for another 30 minutes, then either drain them to use immediately or cover and refrigerate for up to 1 month (or until the pickles lose their firmness).
Step 6
When ready to cook the pork, arrange one oven rack 4 to 6 inches from the broiler and another in the center of the oven. Heat oven to 375 degrees. Remove pork from marinade and pat dry. Set pork on a sheet pan lined with aluminum foil, toss with the oil and arrange in a single layer with space between pieces. Roast on center rack until just cooked through, 12 to 15 minutes. Move the pan to the upper rack and broil meat on high until browned and crisp in spots, 3 to 5 minutes.
Step 7
Remove pork from oven, and let rest for 10 minutes. Meanwhile, slice open warmed baguettes lengthwise. Spread each with mayonnaise and butter, then layer with pickles and cucumber slices.
Step 8
Divide cooked pork among the four baguettes. If using fried eggs, add them to each sandwich, then sprinkle with seasoning sauce, if desired, and add cilantro to taste. Serve immediately.

Tip

If you can’t find Vietnamese bread in your area, opt for other light oblong rolls, such as short baguettes, with thin, crackling crusts and slightly chewy centers.

Ratings

4 out of 5

296 user ratings

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Comments

Terese1 year ago

I find the pate makes the sandwich. The tinned meat is fairly readily available and should not be skipped. Also, most Bahn mi uses aoli not mayo.

Jeff B1 year ago

Vietnamese baguettes don't have 'softer' crust, but thinner and crackly with a light airy crumb. A Mexican bolillo roll would make a pretty good substitute. Both are made with a similar technique of adding a pan of hot water to the bottom rack of the oven to add moisture to the oven; this creates the thin crispy crust and soft light crumb inside.

Cynthia1 year ago

Bahn Mi make me want to cry. The most perfect sandwich in the world. A colleague once noted, “there’s a lot happening between two slices of bread.”

Kimi Wei1 week ago

Melissa, what exactly is the broiling you refer to? "Move the pan to the upper rack and broil meat on high until browned and crisp in spots, 3 to 5 minutes." Is it an oven setting, or does it happen automatically when foods are placed near the top of the oven?

Aaron4 months ago

I made this for my wife, who didn't think she liked bánh mì. She likes it now. This recipe created a sandwich far more delicious than my wildest dreams. Will be making this again and again.

Joani5 months ago

Just made this with chicken thighs and it was awesome! Skipped the 375 oven and went straight to the broiler. Also pickled some jalapeños. Used bolillo rolls which crisped up perfectly in the oven ahead of time. This one was a winner- it’s definitely going into rotation!

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