Banh Mi Recipe

Baguette: A crispy French bread that forms the base of the sandwich.

Mayonnaise: Adds a creamy texture and richness to the sandwich.

Soy sauce: Provides a salty, umami flavor that complements the pork.

Grilled pork: The main protein, thinly sliced for easy layering.

Pickled carrots and daikon: Adds a tangy crunch and authentic Vietnamese flavor.

Cucumber: Fresh and crisp, it balances the richness of the pork and mayonnaise.

Cilantro: Adds a fresh, herbaceous note to the sandwich.

Jalapenos: Provides a spicy kick, adjustable to your heat preference.

To achieve the perfect banh mi, ensure that your baguette is fresh and has a crispy crust with a soft interior. Lightly toasting the baguette can enhance its texture and flavor. When spreading the mayonnaise, make sure to cover the entire surface evenly to create a creamy base that complements the other ingredients. For the grilled pork, marinate it in a mixture of soy sauce, garlic, sugar, and lemongrass before grilling to infuse it with authentic Vietnamese flavors. When assembling, layer the ingredients thoughtfully to ensure each bite has a balanced taste of pork, pickled vegetables, cucumber, cilantro, and jalapenos.

• baguette - Substitute with ciabatta: Ciabatta has a similar crusty exterior and soft interior, making it a good alternative for the sandwich.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, similar to mayonnaise but with fewer calories.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• grilled pork - Substitute with grilled chicken: Grilled chicken offers a similar texture and can absorb the same marinades and seasonings as pork.

• pickled carrots and daikon - Substitute with pickled radishes and cucumbers: Pickled radishes and cucumbers provide a similar crunch and tangy flavor.

• sliced cucumber - Substitute with sliced zucchini: Sliced zucchini has a similar texture and mild flavor, making it a suitable replacement.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace the herbaceous notes of cilantro.

• jalapenos - Substitute with serrano peppers: Serrano peppers have a similar heat level and flavor profile, making them a good alternative to jalapenos.

• To keep your baguette fresh, store it in a paper bag at room temperature for up to 2 days. Avoid plastic bags as they can make the bread soggy.
• For the mayonnaise and soy sauce mixture, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to a week.
• The grilled pork can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze it in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before using.
• Pickled carrots and daikon can be stored in their pickling liquid in a glass jar in the refrigerator for up to 2 weeks. Ensure the vegetables are fully submerged in the liquid to maintain their crispness.
• Store sliced cucumber in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
• Fresh cilantro can be stored in the refrigerator. Wrap it in a damp paper towel and place it in a plastic bag. It will stay fresh for up to a week.
• Jalapenos can be stored in the refrigerator in a plastic bag for up to a week. For longer storage, you can freeze them whole or sliced in a freezer-safe bag for up to 6 months.
• If you need to store assembled banh mi, wrap each sandwich tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 1 day. For best results, toast the baguette before serving to restore its crispness.
• To freeze assembled banh mi, wrap each sandwich tightly in plastic wrap, then in aluminum foil. Place in a freezer-safe bag and freeze for up to 1 month. Thaw in the refrigerator overnight and toast the baguette before serving.

• Preheat your oven to 350°F (175°C). Wrap the banh mi in aluminum foil to keep the baguette from getting too crispy. Place it in the oven for about 10-15 minutes, or until the grilled pork is heated through.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the banh mi inside, wrapped in foil. Heat for 8-10 minutes.

• If you prefer using a microwave, wrap the banh mi in a damp paper towel to maintain moisture. Microwave on medium power for 1-2 minutes. Be cautious, as the baguette might become a bit chewy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the banh mi in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until the grilled pork is warmed through and the baguette is slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the banh mi inside and heat for 3-5 minutes. This method will keep the baguette crispy while warming the grilled pork and vegetables.

• Baguette knife: A serrated knife perfect for slicing through the crusty baguette without crushing it.

• Cutting board: A stable surface to safely slice the baguette, vegetables, and herbs.

• Grill or grill pan: Used to cook the thinly sliced pork to achieve a smoky, charred flavor.

• Tongs: Handy for flipping the pork on the grill or grill pan.

• Mixing bowl: Useful for combining mayonnaise and soy sauce if you prefer to mix them before spreading.

• Spatula: Ideal for spreading mayonnaise evenly on the baguette halves.

• Measuring cups and spoons: Essential for accurately measuring the mayonnaise and soy sauce.

• Vegetable peeler: Helps in peeling the carrots and daikon before pickling.

• Mandoline slicer: Great for achieving uniformly thin slices of cucumber.

• Chef's knife: Versatile knife for chopping cilantro and slicing jalapenos.

• Serving platter: Perfect for presenting the assembled banh mi sandwiches.

• Small bowl: Useful for holding the pickled carrots and daikon before adding them to the sandwich.

Prepare the filling: Marinate and grill the pork in advance. Store it in the fridge to save time on the day of assembly.

Use pre-pickled veggies: Buy pickled carrots and daikon from an Asian grocery store instead of making them from scratch.

Slice ahead: Pre-slice the cucumber and jalapenos and store them in airtight containers.

Assemble quickly: Lay out all ingredients in an assembly line to make putting the banh mi together faster.

Use a food processor: Chop the cilantro quickly using a food processor to save time.