Handcrafted Bánh Mì Recipe

Activate yeast

Warm the water to about 100–110°F (warm to the touch). In a small bowl, stir the warm water with the sugar and active dry yeast. Let sit 5–10 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Make a well in the center.

Add the foamy yeast mixture, milk, and vegetable oil to the flour. Mix on low speed until a shaggy dough forms, then increase to medium and knead 6–8 minutes until smooth and slightly elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes.

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled, about 1–1.25 hours.

Punch the dough down gently. Divide into 4 equal pieces (about 6 oz / 170 g each). Rest the pieces 10 minutes, covered.

On a lightly floured surface, roll each piece into a 10–12 inch oval log, tapering slightly at the ends for a classic bánh mì shape. Place on a parchment-lined baking sheet, leaving space between loaves.

Cover loosely and let rise until puffy, about 30–40 minutes. Meanwhile preheat the oven to 425°F (220°C). Place a shallow pan on the bottom of the oven to create steam.

Just before baking, score each loaf with 2–3 shallow diagonal slashes. Pour 1 cup hot water into the shallow pan in the oven to create steam, and quickly place the baking sheet on the middle rack.

Bake 15–18 minutes until golden brown and the internal temperature reaches about 200°F (93°C). Remove from oven and brush lightly with softened butter if desired. Cool on a rack at least 15 minutes before slicing lengthwise (not all the way through).

Combine rice vinegar, water, sugar, and salt in a bowl or measuring cup. Stir until sugar and salt dissolve.

Place julienned carrot and daikon in a jar or bowl. Pour pickling liquid over the vegetables, pressing down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (ideal 1–2 hours) and up to overnight. Drain before assembling sandwiches.

In a bowl, combine minced lemongrass, garlic, fish sauce, soy sauce, sugar, black pepper, and vegetable oil. Mix to create a marinade.

Add the thinly sliced pork to the marinade, toss to coat thoroughly, and let sit 20–30 minutes at room temperature or up to 2 hours refrigerated.

Heat a skillet or grill pan over medium-high heat. Add a little oil if needed. Cook the marinated pork in a single layer (work in batches if necessary) 2–4 minutes per side, until browned and cooked through. Remove and let rest 3–5 minutes, then thinly slice or chop if pieces are large.

If making spicy mayo: Stir sriracha into the mayonnaise to taste (start with 1 tsp). Season the mayo with 1/8 tsp salt if desired.

Slice the cooled baguettes lengthwise, leaving a hinge so they open like a book. If you prefer, lightly toast the cut sides in a skillet or under a broiler for 1–2 minutes.

Spread a generous layer of mayo on both cut sides of each roll. If using, spread a thin layer of softened butter on the exterior for extra richness.

Layer the cooked pork evenly along the bottom half of each roll. Top with drained pickled carrots and daikon, cucumber slices, cilantro leaves, and pickled or fresh jalapeño slices. Season cucumbers lightly with 1/4 tsp salt if desired.

Close sandwiches and press gently. Serve immediately. Leftover components: keep pickles refrigerated up to 1 week, pork refrigerated 2–3 days, and bread best same day but can be toasted the next day.