Classic Saigon Banh Mi — The Ultimate Breakfast Sandwich
A shatteringly crisp baguette crackles open to reveal layers of savory pork pate, caramelized lemongrass pork, pickled daikon and carrot slaw, cool cucumber, fiery jalapeno, and a shower of fresh cilantro. This is the street-cart sandwich that conquered the world, and it starts your morning with an explosion of textures and flavors.
Ingredients
- 4 Vietnamese-style baguettes or short French baguettes
- 1 lb pork shoulder, thinly sliced
- 2 tablespoons lemongrass, finely minced
- 2 tablespoons fish sauce
+ 13 more ingredients
Instructions
Combine the julienned daikon and carrots in a bowl with rice vinegar, 2 tablespoons sugar, and a pinch of salt. Toss well and refrigerate for at least 20 minutes — the longer they sit, the more tangy and vibrant they become.
Marinate the sliced pork with lemongrass, fish sauce, soy sauce, 1 tablespoon sugar, and garlic. Let it sit for at least 15 minutes at room temperature while you prep everything else.
Heat vegetable oil in a skillet or grill pan over high heat. Cook the marinated pork slices in a single layer for 2 to 3 minutes per side until caramelized and slightly charred at the edges.
Warm the baguettes in a 375F oven for 3 to 4 minutes until the crust turns crackly and golden. Slice each baguette lengthwise without cutting all the way through.
Spread one side of each baguette generously with pate and the other side with mayonnaise.
Layer in the caramelized pork, drained pickled vegetables, cucumber slices, jalapeno rings, and a generous handful of fresh cilantro.
Press the sandwich gently closed, slice on the diagonal if desired, and serve immediately while the bread is still warm and crunchy.
Nutrition Estimate
Per serving • Estimated by Blinner AI