Banh Mi Recipe

Baguettes: Split lengthwise to hold all the delicious fillings.

Pork: Thinly sliced and marinated for a savory flavor.

Cucumber: Thinly sliced for a refreshing crunch.

Carrot: Julienned to add a sweet and crisp texture.

Daikon radish: Julienned for a slightly spicy and crunchy element.

Cilantro: Fresh and aromatic, adding a burst of flavor.

Mayonnaise: Spread inside the baguette for a creamy texture.

Soy sauce: Used in the marinade for a rich, umami taste.

Rice vinegar: Adds a tangy flavor to the marinade.

Sugar: Balances the flavors in the marinade.

When preparing the pork for your banh mi, make sure to slice it as thinly as possible. This allows the marinade to penetrate the meat more effectively, ensuring each bite is flavorful. Additionally, cooking thin slices of pork ensures they cook quickly and evenly, preventing any toughness.

• baguettes - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and crust, making them a good alternative for the sandwich base.

• thinly sliced pork - Substitute with grilled chicken: Grilled chicken provides a leaner protein option while maintaining a similar flavor profile.

• thinly sliced cucumber - Substitute with thinly sliced zucchini: Zucchini has a similar crunch and mild flavor, making it a suitable replacement.

• julienned carrot - Substitute with julienned bell pepper: Bell peppers add a sweet crunch and vibrant color, enhancing the sandwich's appeal.

• julienned daikon radish - Substitute with julienned jicama: Jicama offers a similar crisp texture and mild flavor, making it a good alternative.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley provides a similar fresh, herbaceous note without the distinct cilantro flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with a tangy flavor, providing a healthier alternative.

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

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruity undertone.

• sugar - Substitute with honey: Honey adds sweetness with a hint of floral notes, making it a natural alternative to sugar.

• Allow the pork to cool completely before storing. This prevents condensation, which can make the baguettes soggy.
• Store the baguettes separately from the fillings to maintain their crispiness. Wrap them in aluminum foil or place them in a bread box.
• Place the cooled pork in an airtight container. It can be refrigerated for up to 3 days.
• Store the vegetables (cucumber, carrot, daikon radish) in separate containers or zip-lock bags. This keeps them fresh and crunchy.
• Cilantro should be wrapped in a damp paper towel and placed in a plastic bag to keep it fresh in the refrigerator.
• If you plan to freeze the pork, place it in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before using.
• To reheat the pork, use a microwave or a pan over medium heat until warmed through.
• Assemble the banh mi just before serving to ensure the baguettes remain crisp and the vegetables stay fresh.

• Preheat your oven to 350°F (175°C). Wrap the baguette in aluminum foil to prevent it from drying out. Heat for about 10 minutes or until the bread is warm and slightly crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and heat the banh mi for 5-7 minutes. This will help maintain the crispiness of the baguette.

• If you prefer using a microwave, wrap the banh mi in a damp paper towel and microwave on medium power for 1-2 minutes. This will keep the bread from becoming too chewy.

• To reheat just the pork, place it in a skillet over medium heat. Add a splash of soy sauce or a bit of water to keep it moist. Heat for 3-4 minutes, stirring occasionally.

• If you have an air fryer, preheat it to 350°F (175°C) and place the banh mi inside for 3-5 minutes. This method will give you a perfectly crispy baguette.

• For a stovetop method, use a non-stick pan over medium heat. Place the banh mi in the pan and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure even warming.

• Bowl: For mixing the soy sauce, rice vinegar, and sugar to create the marinade for the pork.

• Pan: To cook the marinated pork over medium heat until fully cooked.

• Knife: For slicing the pork thinly and for cutting the cucumber, carrot, and daikon radish into the desired shapes.

• Cutting board: A surface to safely slice and julienne the vegetables and pork.

• Spatula: To turn and move the pork in the pan while cooking.

• Measuring spoons: To accurately measure the soy sauce, rice vinegar, and sugar for the marinade.

• Spoon: For spreading the mayonnaise on the inside of each baguette.

• Tongs: To handle the cooked pork and place it into the baguettes.

• Serving plate: To arrange the assembled banh mi sandwiches for serving.

Pre-slice the vegetables: Prepare the cucumber, carrot, and daikon radish in advance and store them in the fridge.

Marinate overnight: Marinate the pork the night before to enhance flavor and save time.

Use store-bought baguettes: Opt for pre-made baguettes to cut down on preparation time.

Batch cook the pork: Cook a larger quantity of pork and store leftovers for quick assembly later.

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