Banh Mi Sandwich Recipe

Prepare vegetables

Peel and julienne the daikon and carrot into matchstick pieces about 2–3 inches long. Aim for roughly equal volumes so pickling is uniform.

In a heatproof bowl or jar, combine rice vinegar, water, sugar and salt. Stir until sugar and salt are fully dissolved.

Place julienned daikon and carrot into the jar or bowl, press down to submerge in the pickling liquid. Let cool to room temperature, then refrigerate for at least 30 minutes (preferably 1–2 hours) before assembling. Pickles keep up to 1 week refrigerated.

Slice pork thinly against the grain into pieces about 1/8–1/4 inch thick. If using a lean cut, slightly pound thicker pieces to even thickness so they cook quickly and evenly.

In a bowl, whisk together soy sauce, fish sauce, brown sugar, minced garlic and black pepper. Add the sliced pork and toss to coat thoroughly. Marinate at least 20 minutes at room temperature or up to 2 hours in the refrigerator.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add marinated pork in a single layer (work in batches if needed). Sear without moving for 1–2 minutes to brown, then stir and cook another 2–3 minutes until cooked through and caramelized edges develop. Total cook time per batch ~4–6 minutes depending on thickness.

Transfer cooked pork to a plate and let rest for 2 minutes. Taste and adjust seasoning with a pinch of salt if needed.

In a small bowl combine mayonnaise, Sriracha and lime juice. Taste and adjust heat/sour balance: add more Sriracha to increase heat or more lime juice for brightness.

Spread the room-temperature butter evenly inside each baguette half. Toast the buttered sides in a hot skillet or under a broiler for 1–2 minutes until just golden (optional) for extra flavor and crunch.

Split each baguette lengthwise, leaving a hinge if desired. If you toasted the buttered bread, return it to the cutting board.

On the bottom half of each baguette, spread a generous layer (about 1–2 tbs) of the spicy mayo.

Layer 120–140 g (about 1/4 of the cooked pork) evenly over the mayo on each sandwich.

Top the pork with a handful of pickled daikon and carrot (about 1/4 cup), sliced cucumber, a few sprigs of cilantro and a few slices of pickled or fresh jalapeño to taste.

Close the sandwich and press lightly. Slice in half if desired and serve immediately so bread remains crisp. Provide extra pickles and sriracha at the table.