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Crispy Flavor-Packed Banh Mi Sandwich

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A quick and easy homemade Vietnamese sandwich featuring a crispy baguette, marinated protein, pickled vegetables, fresh herbs, and spicy mayo for a perfect balance of textures and flavors.

Ingredients

Scale
  • Vietnamese baguette or small crusty baguette
  • 1 lb pork belly or protein of choice (chicken, tofu, tempeh, shrimp)
  • Mayonnaise (Hellmann’s preferred)
  • Fresh cilantro leaves
  • Fresh cucumber slices, thinly sliced
  • 3 tablespoons soy sauce (low sodium optional)
  • 1 tablespoon fish sauce (optional for vegetarians)
  • 2 cloves garlic, minced
  • 2 teaspoons brown sugar
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon lime juice
  • 2 tablespoons vegetable oil
  • 1 cup carrots, julienned
  • 1 cup daikon radish, julienned
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • Optional add-ons: jalapeño slices, paté, pickled jalapeños or other spicy pickles

Instructions

  1. Prepare the pickled vegetables: Julienne carrots and daikon radish into matchstick-thin strips.
  2. In a small saucepan, combine white vinegar, water, sugar, and salt. Warm over medium heat, stirring until sugar dissolves.
  3. Pour the warm pickling liquid over the vegetables in a bowl. Let sit for at least 1 hour at room temperature or refrigerate overnight.
  4. Marinate the protein: In a bowl, whisk together soy sauce, fish sauce, brown sugar, minced garlic, black pepper, lime juice, and vegetable oil.
  5. Thinly slice pork belly or chosen protein and toss with marinade. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  6. Cook the protein: Heat a skillet or grill pan over medium-high heat. Add marinated meat in a single layer and cook 4-5 minutes per side until caramelized and cooked through.
  7. Remove from heat and let rest for a few minutes.
  8. Crisp the baguette: Slice lengthwise leaving a hinge. Lightly toast in toaster oven or under broiler until golden and crispy. Optionally brush with butter or oil before toasting.
  9. Assemble the sandwich: Spread mayonnaise on both sides of toasted baguette.
  10. Layer cooked protein, drained pickled vegetables, cucumber slices, cilantro leaves, and jalapeño slices if using.
  11. Close sandwich gently and press lightly to meld flavors.
  12. Serve immediately, cut in half.

Notes

Do not overcrowd the pan when cooking meat to ensure proper caramelization; cook in batches if needed. Drain pickled vegetables before assembling to prevent sogginess. Use fresh but slightly day-old baguette for best texture. Marinate protein for at least 30 minutes for flavor penetration. Fish sauce adds authentic umami but can be omitted or replaced for vegetarians. For gluten-free, use gluten-free bread or lettuce wraps. For dairy-free, use plant-based mayonnaise.

Nutrition

Keywords: banh mi, Vietnamese sandwich, crispy baguette, pickled vegetables, marinated pork, quick sandwich, easy recipe

Find it online: https://emmaoven.com/crispy-flavor-packed-banh-mi-sandwich-recipe-easy-homemade-step-by-step-guide/