How to Make Banh Mi

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option that is often less expensive.

baguette

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

mayonnaise

🥗Healthier: avocado spread

💰Cheaper: mayo substitute

Avocado spread is healthier and adds creaminess.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more accessible.

Cut 1 lb pork shoulder into two pieces.

In a pot, add dark soy sauce, light soy sauce, Chinese rice wine, 2 sticks of cinnamon, 3 star anise, and enough water to cover the pork.

Bring to a boil, ensuring the pork is submerged, then skim off any foam.

Lower to a simmer for about an hour until nearly tender.

In a bowl, combine 1/2 cup distilled vinegar, 1/2 cup granulated sugar, and 1/2 teaspoon kosher salt; whisk until combined.

Add julienned carrots and daikon to the vinegar mixture and stir.

Marinate the vegetables for at least 30 minutes, up to 24 hours.

After an hour, check the pork for tenderness; it should be firm but peelable.

Add sugar to the pork and stir to dissolve, then cool the pork in the liquid.

Slice the pork into thin strips once cool.

Slice a light thin crusted baguette lengthwise, leaving the spine intact.

Spread mayonnaise on the top half of the baguette.

Spread pâté mixed with butter on the bottom half of the baguette.

Add green leaf lettuce leaves, pickled vegetables, cucumber slices, scallions, cilantro sprigs, jalapeño slices, and the sliced pork to the sandwich.

Drizzle 4 tablespoons of the pork simmering mixture mixed with fish sauce over the filling.

Cut the sandwich and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens