Banh Mi Recipe

Baguette: A crispy French bread that forms the base of the sandwich.

Grilled pork: Sliced and seasoned meat that adds a savory element.

Cucumber: Thinly sliced for a refreshing crunch.

Carrot: Julienne cut for a sweet and crisp texture.

Daikon radish: Adds a mild, slightly sweet flavor and crunch.

Mayonnaise: Creamy spread that adds richness.

Soy sauce: Provides a salty, umami flavor.

Rice vinegar: Adds a tangy, slightly sweet acidity.

Jalapeño: Sliced for a spicy kick.

Cilantro: Fresh herb that adds a burst of flavor.

To achieve the perfect grilled pork for your banh mi, marinate the meat for at least an hour before grilling. Use a mixture of soy sauce, rice vinegar, garlic, sugar, and fish sauce to infuse the pork with rich, savory flavors. This not only enhances the taste but also helps to tenderize the meat, ensuring a juicy and flavorful bite in every sandwich.

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

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

• thinly sliced cucumber - Substitute with thinly sliced zucchini: Zucchini has a similar crunch and mild flavor, making it a good stand-in for cucumber.

• julienned carrot - Substitute with julienned bell pepper: Bell pepper adds a sweet and crunchy texture, similar to carrots.

• julienned daikon radish - Substitute with julienned jicama: Jicama has a similar crunch and mild flavor, making it a good alternative to daikon radish.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, similar to mayonnaise but with fewer calories.

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

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in place of rice vinegar.

• sliced jalapeño - Substitute with sliced serrano pepper: Serrano peppers have a similar heat level and flavor profile to jalapeños.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley provides a similar fresh, herbaceous note, though with a slightly different flavor.

• To keep your banh mi fresh, wrap it tightly in plastic wrap or aluminum foil. This helps maintain the crispiness of the baguette and the freshness of the vegetables.
• Store the wrapped banh mi in an airtight container and place it in the refrigerator. It will stay fresh for up to 2 days.
• If you plan to store the banh mi for longer, consider separating the components. Keep the grilled pork, cucumber, carrot, and daikon radish in separate containers. This prevents the baguette from becoming soggy.
• For freezing, wrap each component individually in plastic wrap and then place them in a freezer-safe bag. This method preserves the texture and flavor of each ingredient.
• When ready to enjoy, thaw the components in the refrigerator overnight. Reheat the grilled pork in a skillet or microwave until warm.
• Assemble the banh mi just before serving to ensure the baguette remains crispy and the vegetables stay fresh.
• If you prefer a warm baguette, you can toast it in the oven at 350°F (175°C) for about 5 minutes before assembling your banh mi.

• Preheat your oven to 350°F (175°C). Wrap the banh mi in aluminum foil to keep the baguette crusty and the grilled pork moist. Heat for about 10-15 minutes until warmed through.

• 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 frequently to avoid over-toasting the baguette.

• If you prefer using a microwave, wrap the banh mi in a damp paper towel to prevent the baguette from becoming too chewy. Microwave on medium power for 1-2 minutes. Note that this method may not keep the baguette as crispy.

• For a stovetop approach, use a skillet over medium heat. Place the banh mi in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming. This method helps maintain the baguette's texture.

• 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. This method keeps the baguette crispy while warming the grilled pork and vegetables evenly.

• Knife: For slicing the baguette, cucumber, carrot, daikon radish, and jalapeño.

• Cutting board: Provides a stable surface for cutting and slicing ingredients.

• Grill or grill pan: Used to grill the pork to perfection.

• Tongs: Handy for flipping and handling the grilled pork.

• Spatula: Useful for spreading mayonnaise on the baguette.

• Measuring spoons: Ensures accurate measurement of mayonnaise, soy sauce, and rice vinegar.

• Mixing bowl: For tossing the julienned carrot and daikon radish with rice vinegar, if desired.

• Serving platter: To arrange the finished banh mi for serving.

• Bread knife: Ideal for slicing the baguette without crushing it.

• Small bowl: For holding the soy sauce and rice vinegar before drizzling.

Prepare the filling in advance: Marinate and grill the pork the day before. Pre-cut the vegetables and store them in the fridge.

Use pre-made pickles: Buy pre-pickled carrot and daikon radish to save time on pickling.

Opt for store-bought baguette: Purchase a fresh baguette from a bakery instead of baking it yourself.

Assemble just before serving: Keep all ingredients ready and assemble the banh mi just before serving to maintain freshness.

Use a food processor: Quickly julienne the vegetables using a food processor to save time.