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Crispy Flavor-Packed Banh Mi Sandwich Recipe Easy Homemade Vietnamese Sub

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A crispy, flavor-packed Banh Mi sandwich featuring toasted baguette, savory marinated pork, tangy pickled vegetables, and fresh herbs. Perfect for quick lunches or family gatherings.

Ingredients

  • Baguette (preferably Vietnamese-style or French, about 8 inches long) – fresh and crusty
  • Pork shoulder or pork belly, thinly sliced (about 1/2 pound / 225 grams)
  • Mayonnaise (2 tablespoons)
  • Soy sauce (1 tablespoon)
  • Sesame oil (1 teaspoon)
  • Garlic (1 clove, minced)
  • Fresh cilantro (a handful)
  • Jalapeño slices (to taste, optional)
  • Carrots (1 medium, julienned)
  • Daikon radish (1/2 medium, julienned)
  • Rice vinegar (1/2 cup / 120 ml)
  • Sugar (2 tablespoons)
  • Salt (1 teaspoon)
  • Warm water (1/2 cup / 120 ml)

Instructions

  1. Prepare the Pickled Vegetables: In a medium bowl, combine rice vinegar, sugar, salt, and warm water. Stir until sugar and salt dissolve completely. Add julienned carrots and daikon radish. Mix well, cover, and let rest at room temperature for at least 30 minutes.
  2. Marinate the Pork: In a bowl, whisk together soy sauce, sesame oil, minced garlic, and a pinch of black pepper. Add thinly sliced pork and toss to coat evenly. Let marinate for 10 minutes or longer if possible.
  3. Toast the Baguette: Slice the baguette lengthwise but not all the way through, leaving a hinge. Heat a dry skillet over medium heat. Toast the bread cut-side down for 2-3 minutes until golden and crisp.
  4. Cook the Pork: In the same skillet, add a splash of oil over medium-high heat. Add marinated pork in a single layer. Cook for 2-3 minutes each side until browned and cooked through. Avoid overcrowding the pan.
  5. Assemble the Sandwich: Spread mayonnaise evenly on both sides of the toasted baguette. Layer the cooked pork, then drain and add pickled veggies. Top with fresh cilantro and jalapeño slices if desired. Close the sandwich gently but firmly.
  6. Serve Immediately: Eat the sandwich right away while the bread is still crunchy and the veggies crisp.

Notes

Use fresh baguette for best texture. Thinly slice pork for quick cooking and better flavor absorption. Toast bread just before assembling to keep it crunchy. Marinate pork for at least 10 minutes, longer if possible. Avoid overcrowding the pan when cooking pork. Pickled veggies taste better after resting 30 minutes or overnight. For gluten-free, substitute soy sauce with tamari and use gluten-free bread. Vegan option: substitute pork with marinated tofu or tempeh and use vegan mayo.

Nutrition

Keywords: Banh Mi, Vietnamese sandwich, crispy sandwich, pickled vegetables, pork sandwich, quick lunch, homemade Banh Mi

Find it online: https://junomeals.com/crispy-flavor-packed-banh-mi-sandwich-recipe-easy-homemade-vietnamese-sub/