Handcrafted Bánh Mì Recipe

Combine warm water, rice vinegar, sugar and kosher salt in a bowl and stir until sugar and salt dissolve.

Pack julienned carrot and daikon into a jar or bowl and pour the pickling liquid over them so vegetables are fully submerged. Press down to remove air pockets.

Let sit at room temperature for at least 30 minutes for quick pickle, or refrigerate for 2 hours to develop more flavor. Keep refrigerated until assembling sandwiches.

Prepare your chosen protein: if using pork or chicken, slice thinly across the grain. If using tofu, press for 15–30 minutes and slice into 1/2" slabs.

In a bowl, mix soy sauce, fish sauce (if using), brown sugar (or honey), minced garlic, vegetable oil and black pepper to make the marinade.

Toss the protein in the marinade to coat thoroughly. Marinate at least 20 minutes at room temperature or up to 4 hours in the refrigerator (longer for deeper flavor).

Cook the protein: for pork or chicken, grill or pan-sear over medium-high heat 3–5 minutes per side until caramelized and cooked through (internal temp 165°F/74°C for chicken). For tofu, pan-fry in a little oil over medium-high heat 3–4 minutes per side until golden and crisp. Let rest 3 minutes then slice thinly if needed.

Preheat oven to 375°F (190°C) or preheat a skillet. Slice each baguette horizontally, leaving a hinge if desired so it opens like a book.

Optional: Lightly brush the cut interior with butter and toast in oven or skillet until edges are crisp and warm, about 4–6 minutes in oven or 2–3 minutes per side in skillet.

While bread toasts, make the spicy mayo: whisk together mayonnaise, sriracha, soy sauce and lime juice until smooth. Taste and adjust heat or salt.

Spread a generous layer (about 1–2 tbs per side) of spicy mayo on both cut faces of each baguette.

Open the toasted baguette and layer the cooked protein along the bottom half, arranging so there is even coverage.

Drain pickled carrots and daikon, reserving 2 tablespoons of the pickle liquid. Pile the pickled vegetables on top of the protein (about 1/3 cup per sandwich).

Add thin cucumber slices, a few thin red onion slices, and sliced jalapeño or Thai chilies to taste.

Sprinkle fresh cilantro leaves over the fillings.

If desired, drizzle reserved pickle liquid and 1 teaspoon Maggi seasoning (or extra soy sauce) lightly over the fillings for extra umami.

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