Banh Mi
Ingredients
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- 1 cups daikon radish – julienned
- 1 cups carrot – julienned
- 1 tsp kosher salt
- 1/2 cup water
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 8 ounces cucumber – cut into 0.5-inch spears (~1 medium cucumber)
- 2 peppers jalapeño – thinly sliced
- 1 cup cilantro – leaves and tender stems
- 4 rolls Vietnamese baguette
- 1/2 cup mayonnaise
- 1/2 cup pork liver pâté – softened
- 2 tbsp Maggi Seasoning
- 8 ounces Vietnamese pork roll (cha lua) – thinly sliced
- 8 ounces ham – thinly sliced (~8 n/a hams)
Instructions
1. Combine the julienned daikon radish and carrot in a bowl, sprinkle with the kosher salt, and massage for 30 seconds. Let stand 15 minutes to wilt, then rinse and drain very well.
2. In a small saucepan, stir together the water, rice vinegar, and sugar over medium heat until the sugar dissolves, 1–2 minutes; cool 5 minutes. Pack the drained vegetables into a jar and pour the warm brine over to submerge. Let stand 20–30 minutes until lightly pickled, then keep drained vegetables ready for assembly.
3. Prep fresh garnishes: cut the cucumber into spears, thinly slice the jalapeños, and pick the cilantro leaves and tender stems.
4. Warm the Vietnamese baguettes in a 350°F/175°C oven until the crust is crisp and the centers are warm, 3–5 minutes. Split each lengthwise without cutting through; if very bready, pull out a little crumb to make room.
5. Spread mayonnaise on one cut side and pork liver pâté on the other of each baguette, dividing evenly. Drizzle the Maggi Seasoning lightly over the spreads.
6. Layer the Vietnamese pork roll (cha lua) and ham evenly among the rolls.
7. Add the prepared garnishes and a generous layer of the drained pickled vegetables. Close, press lightly, rest 2 minutes to meld, then cut and serve.
Banh mi is a Vietnamese sandwich defined by contrast and balance: a shattering-light baguette wrapped around savory meats, creamy spreads, crisp fresh vegetables, and bright, sweet-tangy pickles. The interplay of pâté and mayonnaise with cool cucumber, cilantro, and slices of fresh chile builds richness and freshness at once. A few drops of Maggi seasoning add deep umami, while the airy crumb and thin crust of the bread keep the sandwich light rather than heavy.
Born from the meeting of French baking and Vietnamese tastes, banh mi evolved throughout the 20th century, especially in Saigon, where pâté, jambon, and local cold cuts met herbs and do chua (pickled daikon and carrot). After 1975, Vietnamese communities around the world popularized the sandwich, adapting fillings to local ingredients but preserving its essential balance of texture and flavor. Today the term “banh mi” can mean both the bread itself and the fully built sandwich, with regional styles and fillings found across Vietnam and the diaspora.