Bánh Mì (Vietnamese Sandwich)

Updated Oct. 11, 2023

Time Overview

• Total Time: 3 hours (2 hours marinating, 1 hour 15 minutes active prep/cooking)

• Prep Time: 15 minutes

• Cook Time: 1 hour 15 minutes (excluding marinating)

Ingredients

For the Pork (Marinade & Roast)

• 1.5 lbs (680g) boneless pork shoulder (butt), trimmed

• ¼ cup granulated sugar

• 1 medium shallot, minced (≈3 Tbsp)

• 8 garlic cloves, minced

• 2 Tbsp minced fresh lemongrass (tender inner portion of 2 stalks)

• 2 Tbsp fish sauce (nam pla)

• 1 Tbsp soy sauce (low-sodium preferred)

• 1 Tbsp oyster sauce

• 1 Tbsp neutral oil (e.g., canola, vegetable)

For the Pickles

• 1 medium daikon radish (12–14 oz/340–400g), peeled

• 1 medium carrot, peeled

• 1 tsp salt

• ¾ cup white vinegar (rice vinegar preferred for authenticity)

• ½ cup granulated sugar

• ½ cup warm water

For Assembly

• 4 bánh mì (Vietnamese baguettes; see Tips for substitutions), warmed

• ¼ cup mayonnaise (or aioli, see Variations)

• ¼ cup unsalted butter, softened to room temperature

• 1 medium or 2 small seedless cucumbers, thinly sliced on the diagonal (≈1 cup)

• 4 fried eggs (optional, sunny-side up with runny yolk)

• Seasoning sauce (optional: 1 Tbsp soy sauce + ½ tsp sugar + 1 Tbsp water, or Maggi seasoning)

• Fresh cilantro, chopped (to taste)

Step-by-Step Preparation

Step 1: Prep the Pork

Trim excess fat from the pork shoulder. Cut into 2–3 inch (5–7 cm) cubes, then slice thinly (≈½ inch/1.25 cm thick) using a sharp chef’s knife or mandoline. Thinner slices ensure even marination and cooking.

Step 2: Marinate the Pork

In a non-reactive bowl (glass/ceramic), combine sugar, minced shallot, garlic, lemongrass, fish sauce, soy sauce, and oyster sauce. Whisk to dissolve sugar. Add pork slices, turning to coat evenly. Cover tightly and refrigerate for 2–24 hours (minimum 2 hours for flavor; overnight maximizes depth).

Step 3: Prepare the Pickles

While pork marinates:

• Peel daikon and carrot. Cut into ⅛-inch (3 mm) matchsticks (use a mandoline for uniformity).

• In a bowl, toss vegetables with salt. Let rest 30 minutes to draw out moisture (osmosis softens them for pickling).

Step 4: Make the Pickling Liquid

In a small bowl, stir vinegar, sugar, and warm water until sugar dissolves completely. Set aside to cool slightly.

Step 5: Complete Pickling

Rinse salted vegetables under cold water, then squeeze dry with a kitchen towel (reserve 70% moisture for crispness). Transfer to a jar, pour vinegar mixture over, and seal. Refrigerate 30 minutes (or up to 1 month) for tangy pickles.

Step 6: Roast the Pork

Preheat oven to 375°F (190°C). Position a rack in the upper 4–6 inches (broiler) and one in the center (roasting).

• Pat pork dry with paper towels (critical for crispness). Toss with neutral oil, spread on a parchment-lined sheet pan (single layer).

• Roast center rack: 12–15 minutes until cooked through (160°F/71°C internal temp).

• Broil top rack: 3–5 minutes until browned and crisp (watch closely to avoid burning).

Step 7: Rest & Slice Pork

Let pork rest 10 minutes, then slice into thin strips.

Step 8: Assemble the Sandwich

• Warm baguettes (toast 5–7 minutes at 350°F or microwave 10 seconds).

• Spread mayonnaise/butter mix on baguettes. Layer with pickles, cucumber, pork, and fried eggs (if using).

• Drizzle with seasoning sauce and sprinkle cilantro. Serve immediately.

Notes & Tips

• Baguette Substitute: Use Mexican bolillo, French batard, or a thin-crusted baguette. Add a pan of hot water to the oven floor during baking for steam (crisps crust).

• Aioli Variation: Mix 2 Tbsp mayo + 1 clove garlic + 1 tsp lemon juice for authentic bánh mì.

• Broiling 101: Use the oven’s “Broil” setting (high heat, top element). Preheat 5 minutes before use; watch closely to avoid burning.

• Quick Pickles: Reduce marinating time to 20 minutes for faster results (less crisp, but ready immediately).

Private Notes & Community Tips

• “Pâté elevates the sandwich—tinned pâté is a convenient shortcut.”

• “Mexican bolillo rolls mimic bánh mì with their thin, crackling crust and chewy center.”

• “Fried eggs add richness; poach for a softer texture.”

Serve immediately for the best combination of crispy crust, tangy pickles, and tender pork!

Enjoy your homemade taste of Vietnam! 🥖🥩