Banh Mi Recipe

Baguette: A classic French bread, crispy on the outside and soft on the inside, perfect for holding all the fillings.

Grilled pork: Marinated and grilled to perfection, this adds a savory and slightly smoky flavor to the sandwich.

Carrots: Thinly sliced and pickled, they add a sweet and tangy crunch.

Daikon: Another pickled vegetable, similar to a radish, that adds texture and flavor.

Cilantro: Fresh and fragrant, it adds a burst of herbal freshness.

Mayonnaise: Creamy and rich, it helps to balance the flavors and add moisture.

Soy sauce: Adds a salty, umami depth to the sandwich.

When preparing the baguette, ensure it is fresh and has a crispy crust. This will provide a delightful contrast to the soft interior and the other ingredients. To enhance the flavor of the grilled pork, consider marinating it overnight with a mixture of soy sauce, garlic, and sugar. This will infuse the meat with a deeper, more complex taste. When spreading the mayonnaise on the bread, use a generous amount to add creaminess and balance the tanginess of the pickled vegetables. For the cilantro, use only the fresh leaves and discard the stems to avoid any bitterness. Finally, when drizzling the soy sauce, do so sparingly to prevent the sandwich from becoming too salty.

• baguette - Substitute with ciabatta: Ciabatta has a similar texture and crust, making it a good alternative for the sandwich.

• grilled pork - Substitute with grilled chicken: Grilled chicken provides a similar protein content and can be seasoned similarly to grilled pork.

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

• cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous note that can replace the flavor of cilantro.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

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

• To keep your banh mi fresh, wrap each sandwich tightly in plastic wrap or aluminum foil. This helps to maintain the bread's crispiness and prevent the ingredients from drying out.

• Store the wrapped banh mi in an airtight container or a resealable plastic bag to further protect it from air exposure. Place the container or bag in the refrigerator if you plan to consume it within 1-2 days.

• For longer storage, consider freezing the banh mi. First, wrap each sandwich in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. This method can keep the banh mi fresh for up to 1 month.

• When ready to enjoy a frozen banh mi, thaw it in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the ingredients.

• To restore the crispiness of the baguette, preheat your oven to 350°F (175°C). Unwrap the banh mi and place it directly on the oven rack for about 5-10 minutes, or until the bread is warm and crispy.

• Avoid microwaving the banh mi as it can make the bread soggy and the ingredients unevenly heated. If you must use a microwave, do so in short intervals and check frequently.

• If you prefer, you can store the grilled pork, pickled vegetables, and cilantro separately from the baguette. This method allows you to assemble the banh mi fresh each time, ensuring the bread remains crispy and the ingredients retain their individual flavors.

• Keep the mayonnaise and soy sauce in small, separate containers if storing the components separately. Add them just before serving to maintain the sandwich's optimal taste and texture.

• Preheat your oven to 350°F (175°C). Wrap the banh mi in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until the grilled pork is warmed through and the baguette is crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the banh mi directly on the rack. Heat for 8-10 minutes, checking halfway to ensure it doesn't burn.

• If you prefer using a microwave, wrap the banh mi in a damp paper towel to keep the baguette from getting too hard. Microwave on medium power for 1-2 minutes, checking to ensure the grilled pork is heated through.

• For a stovetop method, use a skillet over medium heat. Wrap the banh mi in aluminum foil and place it in the skillet. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the banh mi in the basket and heat for 5-7 minutes, or until the baguette is crispy and the grilled pork is warmed through.

• Knife: To cut the baguette into 4 pieces and slice each piece open.

• Cutting board: To provide a stable surface for cutting the baguette.

• Spatula: To spread mayonnaise on one side of the bread.

• Tongs: To handle and layer the grilled pork inside the baguette.

• Measuring spoons: To measure out the mayonnaise and soy sauce.

• Serving plate: To place the assembled banh mi sandwiches for serving.

• Small bowl: To hold the soy sauce for drizzling.

• Spoon: To drizzle the soy sauce over the sandwich fillings.

Pre-slice the baguette: Slice the baguette ahead of time and store it in an airtight container to keep it fresh.

Marinate the pork: Marinate the grilled pork the night before to enhance flavor and save time on the day of preparation.

Use store-bought pickles: Opt for pre-made pickled vegetables to cut down on prep time.

Prep cilantro: Wash and chop the cilantro in advance and store it in the fridge.

Assemble in batches: Lay out all ingredients and assemble multiple banh mi sandwiches at once.