Nom Nom Banh Mi Recipe

Combine rice vinegar, water, sugar and salt in a small saucepan. Heat gently, stirring until sugar and salt dissolve. Remove from heat and let cool to room temperature (about 10 minutes).

Place julienned carrot and daikon in a clean heatproof jar or bowl. Pour cooled pickling liquid over vegetables, pressing to submerge. Let sit at least 20 minutes at room temperature, or refrigerate for up to 24 hours for better flavor. Drain before assembling.

Preheat oven to 375°F (190°C) or set oven broiler to medium-high if toasting quickly.

Split the baguette lengthwise, leaving a hinge if you prefer, and remove any excess crumb to make room for fillings.

Whisk mayonnaise, 1 tsp soy sauce and sriracha (if using) together until smooth. Spread mayonnaise mixture evenly on both inner sides of the baguette.

Place the baguette on a baking sheet and toast in the oven 5–7 minutes until lightly crisp and golden, or under the broiler 1–2 minutes watching carefully so it doesn’t burn. Remove and keep warm.

Make the marinade

In a bowl combine fish sauce, soy sauce, brown sugar, minced garlic, lime juice and black pepper. Stir until sugar dissolves.

Divide marinade depending on chosen protein: reserve about 1–2 tbs marinade to brush while cooking. Place your selected protein (1 lb) in a shallow dish or zip-top bag and pour enough marinade to coat (about half to three-quarters of the marinade). Marinate at room temperature 15–30 minutes or refrigerate 1–4 hours for deeper flavor.

Cook pork belly (if chosen)

For marinated pork belly: heat a large skillet or cast-iron pan over medium-high heat and add 1 tbs oil. Add pork belly slices in a single layer (cook in batches if necessary). Sear 3–4 minutes per side until browned and slightly crisp on edges and cooked through. Brush with reserved marinade in the last minute. Remove to a plate and keep warm.

Cook grilled pork (if chosen)

For grilled pork shoulder/loin: preheat grill or grill pan to medium-high and oil grates. Grill slices 3–5 minutes per side until charred at edges and cooked through. Brush with reserved marinade while grilling. Let rest 2 minutes before stacking.

Cook sautéed chicken (if chosen)

For chicken thighs: heat 1 tbs oil in a skillet over medium-high. Add chicken in a single layer and cook 4–6 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Use reserved marinade to glaze during the last minute. Remove and let rest 2 minutes, then slice thinly if needed.

Open the toasted baguette and layer ingredients in this order: spread some of the mayonnaise mixture on both sides (if desired add a little extra), then a layer of cucumber slices across the length of the bread to create a moisture barrier.

Place the cooked protein evenly along the baguette. Top with drained pickled carrots and daikon (about 3/4 cup total), then add cilantro leaves and jalapeño slices to taste.

Press the sandwich closed gently, cut into 2 equal portions and serve immediately.