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Vietnamese Banh Mi (Crisp Baguette with Lemongrass Pork, Pickled Daikon and Fresh Cilantro)
The world-renowned Vietnamese street food sandwich: a light, crispy crust baguette packed with savory lemongrass-marinated grilled pork, crunchy pickled daikon and carrots, cucumber ribbons, and fresh cilantro sprigs.
Prep
25 min
Cook
15 min
Total
40 min
Ingredients
4servings
- Pork loin or tenderloin, thinly sliced400 g
- Individual crusty baguettes4 piece
- Carrots, cut into matchsticks150 g
- Cucumber, thinly sliced lengthwise1 piece
- Rice vinegar3 tbsp
- Sugar1.5 tbsp
- Soy sauce2 tbsp
- Garlic cloves, minced2 clove
- Vegetable oil1 tbsp
Preparation Steps
1
Toss carrot matchsticks with rice vinegar, sugar, and a pinch of salt; let pickle for 20 minutes.
20 min timer
2
Marinate sliced pork with soy sauce, minced garlic, and 1 tsp sugar for 15 minutes.
15 min timer
3
Heat oil in skillet and sear pork slices over high heat for 4-5 minutes until caramelized and tender.
5 min timer
4
Split baguettes, warm in 180°C oven for 3 minutes until crisp, and assemble with warm pork, cucumber slices, drained pickled carrots, and fresh cilantro.
3 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
