Banh Mi Thap Cam Recipe

Prepare and brine

Combine rice vinegar, water, sugar, and salt in a bowl or measuring cup; stir until sugar and salt dissolve. Taste — it should be tangy and slightly sweet.

Pack the julienned daikon and carrot into a clean jar or container. Pour the brine over the vegetables so they are fully submerged. Press down to eliminate air pockets.

Cover and refrigerate for at least 1 hour (best 3–24 hours) before assembling the sandwich. Drain briefly before using.

Combine thinly sliced chicken, pork, shrimp (if using), and sliced cha lua in a mixing bowl.

Add soy sauce, fish sauce, sugar, ground black pepper and minced garlic. Toss thoroughly to coat. Marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken and pork slices in a single layer (work in batches if necessary) and sear without crowding until golden and cooked through, about 3–4 minutes per side depending on thickness. Transfer to a plate.

Add the remaining 1 tablespoon oil to the pan. Quickly sauté shrimp (if using) 1–2 minutes per side until pink and just cooked; remove and set aside.

Briefly warm the sliced cha lua or ham in the skillet for 30–45 seconds per side just to develop a slight char and heat through; combine with the cooked meats. Taste and adjust seasoning with a pinch more salt or a few drops of fish sauce if needed.

Slice or chop the cooked proteins into sandwich-friendly strips (about 1/2-inch wide) if not already thin. Keep warm.

In a small bowl, mix the mayonnaise with sriracha to create a lightly spicy mayo. Adjust heat to taste. If using pâté, set it at room temperature so it's spreadable.

Preheat oven to 350°F (175°C) or a toaster oven. Split baguettes lengthwise but not all the way through, leaving a hinge.

Lightly butter the cut inner surfaces and place in the oven for 3–5 minutes until the bread is warmed and the surface is just toasting. Remove and open the bread.

Spread a thin layer of liver pâté (if using) on one side of each baguette. On the other side, spread a generous layer of sriracha mayo.

Layer the warm protein mix evenly in the baguette: start with pork and chicken strips, then add shrimp and cha lua. Press lightly so fillings settle.

Drain the pickled vegetables and add a generous handful of carrot and daikon on top of the proteins.

Add cucumber slices, cilantro leaves, and optional sliced chile. Squeeze a little lime over the herbs and vegetables if desired.

Close the sandwich, press gently, slice in half on the bias, and serve immediately.