Banh Mi Recipe

Bánh Mì

It’s hard to go wrong with pork, veggies, herbs, and condiments on a crusty baguette! We especially love the crunch of the daikon and the creaminess of the mayo and hoisin.

Prep: 15min

Total: 40min

Yield: 2 serving(s)

Nutrition Facts: calories 3227 Calories, Fat 113 g, Saturated Fat 29 g, Trans Fat 0 g, Cholesterol 253 mg, Sodium 6054 mg, Carbohydrate 400 g, Fiber 22 g, Sugar 120 g, Protein 129 g

Ingredients:

• 1 medium shallot, finely chopped
• 4 cloves garlic, finely chopped
• 1/4 c. granulated sugar
• 1 1/2 tbsp. fish sauce
• 1 tbsp. neutral oil, such as canola or vegetable
• 1 tbsp. sesame oil
• 1 tbsp. soy sauce
• 1 tsp. dried lemongrass
• Freshly ground black pepper
• 1 1/2 lb. boneless pork shoulder or roast, cut into 1/4″-thick strips against the grain
• 1 1/2 medium carrots (about 8 oz.), grated
• 1/2 daikon radish (about 8 oz.), grated
• 1/2 c. plus 2 tsp. granulated sugar, divided
• Kosher salt
• 1 c. distilled white vinegar
• 1 c. water
• 1/4 c. mayonnaise (preferably Kewpie)
• 4 Vietnamese baguettes or 2 French breads or baguettes, cut into 4 (9″) loaves, cut lengthwise, leaving hinge intact
• 1 medium cucumber, peeled and cut into 1/2″-thick spears
• 1 jalapeño, sliced diagonally 1/4″ thick
• 12 fresh cilantro sprigs
• Maggi seasoning or soy sauce, for serving

Instruction:

1. Cover and refrigerate at least 1 hour or up to 12.
2. Make Ahead: Pickles can be made 2 weeks ahead. Fully submerge vegetables in brine in an airtight container and refrigerate.
3. Make Ahead: Pork can be broiled 2 days ahead. Store in an airtight container and refrigerate.

Simple Banh Mi Sandwich Recipe

If you think it’s too difficult to make a bánh mì sandwich at home, think again. This tasty recipe comes together in just 25 minutes, and is super easy to make.

Prep: 15min

Total: 25min

Yield: 2

Serving Size: 0 g

Nutrition Facts: calories 1066 calories, Carbohydrate 129 g carbohydrates, Cholesterol 169 mg cholesterol, Fat 38 g fat, Fiber 6 g fiber, Protein 53 g protein, Saturated Fat 7 g saturated fat, servingSize 0 g, Sodium 1794 mg , Sugar 49 g , Trans Fat 0 g

Ingredients:

• 2 cloves garlic
• 1 carrot
• 1 small cucumber or 1/2 a large cucumber
• ½ cup of cilantro
• 2 green chili peppers
• ¼ cup sugar
• ⅛ cup rice wine vinegar
• 1 tablespoon salt
• 1 cup hot water
• 12 ounces boneless, skinless chicken thighs
• 1 ½ tablespoons sesame oil
• 1 tablespoon honey
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 1 (13-inch) baguette
• 3 tablespoons mayonnaise
• 1 teaspoon Maggi Seasoning

Instruction:

1. Mince the garlic.
2. Peel the carrot and chop it into matchstick pieces.
3. Peel and slice the cucumber into ribbons.
4. Pick the cilantro leaves off the stems.
5. Slice the green chilies.
6. Mix the sugar, rice wine vinegar, and salt with the hot water until the sugar and salt have dissolved.
7. Pour the mixture over the carrots and let sit to pickle for 1 hour.
8. Chop the chicken thigh meat into bite-sized pieces and place them in a large bowl.
9. Mix the minced garlic, sesame oil, honey, hoisin sauce, and soy sauce, and pour it over the chicken.
10. Refrigerate the chicken for 15 minutes.
11. Heat a frying pan over medium-high and sauté the marinated chicken until cooked through, about 10 minutes
12. Drain the pickled carrots.
13. Slice open the baguette and scoop out some of the soft bread inside to create more room for the sandwich fillings.
14. Spread mayonnaise onto both sides of the baguette, then sprinkle it with Maggi Seasoning.
15. Place the cooked chicken inside the bread followed by carrots, cucumber, cilantro, and chili peppers.
16. Slice the bánh mì in half to make two servings and enjoy!

Banh Mi Sandwiches

The Banh Mi Sandwich is a rewarding symphony of complex, exciting, exotic flavors and textures and my favorite sandwich out there – so if you’ve never tried them, let me introduce you! This recipe starts with a toasted, crusty baguette smeared with chili mayo and optional pate, piled high with tender slices of full-flavored lemongrass pork, tangy pickled vegetables, crisp cucumbers, spicy jalapenos and fistfuls of fresh, zesty cilantro. It’s a harmonious explosion of sweet, sour, spicy, savory goodness that’s light and fresh yet incredibly satisfying at the same time. These Vietnamese Sandwiches are a marinate-and-cook recipe that comes together astonishingly quickly once it’s time to sear the pork. While this Banh Mi Sandwich recipe is for pork, I’ve also included how to make it with chicken as well!

Prep: 45min

Total: 420min

Yield: 6

Ingredients:

• 1 pkg. pork tenderloin, trimmed (comes with 2 pieces, 2 – 2 ½ lbs. total)
• 2 shallots (peeled, roughly chopped)
• 1/4 cup lemongrass from white inner part of 3 stalks ((see note))
• 1/3 cup fish sauce
• 3 tablespoons oyster sauce
• 3 tablespoons lime juice
• 3 tablespoons pure maple syrup
• 2 tablespoons brown sugar
• 1 inch ginger, (peeled (or 1 tsp ground))
• 5 cloves garlic, (peeled (or 1 teaspoons powder))
• 1 tablespoon toasted sesame oil
• 1 tablespoon vegetable or canola oil
• 1 tablespoon Asian chili sauce (like Sambal Oelek or Sriracha)
• 1 tsp EACH ground coriander, Chinese 5 spice
• ½ cup rice vinegar
• ½ cup water
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup matchstick carrots (2-3 carrots)
• 1 cup daikon cut into matchsticks (may sub radishes)
• 3/4 cup mayonnaise
• 1-3 teaspoons Asian chili sauce (like Sambal Oelek or Sriracha)
• 6-8 soft French baguettes, about 8-inches each, (or use long crunchy rolls, or long baguettes cut sandwich size)
• pate, (optional)
• 1 English cucumber (thinly sliced lengthwise)
• 4-6 jalapenos, (thinly sliced)
• 1 cup chopped fresh cilantro leaves
• Maggi seasoning ((optional, see notes for DIY))

Instruction:

1. Add the vegetables to a large mason jar or bowl. Carefully pour the mixture over top (I do this using a funnel). Press the vegetables down with a spoon to help submerge. Wait 10 minutes or so and repeat pushing down the vegetables until they are all covered in the brine. Let the mixture cool to room temperature for 30 minutes, then seal and refrigerate until ready to assemble the sandwiches (the longer the better).
2. Add all of the marinade ingredients to a high powered blender and blend until smooth. Combine the sliced meat and marinade in a freezer size bag or shallow dish and marinate in the refrigerator for 4-8 hours (the longer the better). Meanwhile prepare the rest of the toppings.
3. Indoors: Grease a grill pan with vegetable oil or add a thin layer of vegetable oil to a cast-iron skillet or Dutch oven; heat to high heat. Working in batches, cook the pork just until cooked through, about 1-2 minutes per side – don’t overcook! Transfer to a plate.
4. Layer the sandwiches with sliced meat, drained pickled vegetables, cucumber slices, jalapeno slices and cilantro. Drizzle with Maggi Seasoning. Serve immediately.

How To Make Banh Mi with Andrea Nguyen

FAQ

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