Classic Banh Mi Recipe

 

Prep: 20 mins

Cook: 75 mins

Brine: 12 hrs

Total: 13 hrs 35 mins

Servings: 4 servings

Yield: 4 sandwiches

A classic banh mi sandwich combines meat, pickles, vegetables, chili, and mayonnaise on an airy, crusty baguette. This delicious Vietnamese sandwich can be made at home with some simple steps and ingredients, allowing you to enjoy the flavors of street food from the comfort of your kitchen.

Ingredients

For the Pork:

• 2 cups warm water
• 1/2 cup kosher salt
• 1/2 cup lightly packed brown sugar
• 4 cloves garlic, coarsely chopped
• 2 tablespoons whole black peppercorns
• 1 medium onion, quartered
• 3 medium jalapeños, coarsely chopped
• 1/2 cup soy sauce
• 1/3 cup fish sauce
• 3 pounds boneless pork shoulder, trimmed

For the Sandwich:

• 1 French baguette, 22 to 24 inches long
• 1/2 cup store-bought or homemade pâté
• 1/4 cup mayonnaise
• 3/4 cup store-bought or homemade pickled carrot and radish mixture, fresh julienned radish, or daikon
• 1 jalapeño, thinly sliced, seeded if desired
• 3/4 cup thinly sliced seedless cucumber
• 2/3 cup packed fresh cilantro sprigs

Steps to Make It

Make the Pork

1. Gather the ingredients.
2. Prepare the Brine: In a bowl large enough to hold the pork shoulder and other ingredients, add the water, salt, and sugar. Stir to dissolve the salt and sugar. Alternatively, use a 2-gallon zip-top bag.
3. Add Flavorings: Add the garlic, peppercorns, onion, jalapeños, soy sauce, and fish sauce to the bowl. Stir to combine.
4. Brine the Pork: Add the pork and enough cold water to completely submerge the meat. Cover and refrigerate overnight.
5. Roast the Pork: Position a rack in the center of the oven and heat to 400°F (200°C). Remove the pork from the brine and pat dry. Discard the brine. Place the pork on a rack in a roasting pan and roast until the internal temperature reaches 145°F (63°C) on an instant-read thermometer, about 1 hour and 15 minutes.
6. Rest and Slice: Remove from oven and rest for at least 30 minutes before cutting into 1/4-inch thick slices.

Assemble the Sandwich

1. Gather the ingredients.
2. Prepare the Baguette: Cut the baguette into 4 equal-size pieces, about 5 to 6 inches long.
3. Spread Pâté and Mayonnaise: Divide the pâté evenly between the sandwiches, spreading it on one side of each baguette. Divide the mayonnaise evenly between the sandwiches, spreading it on the other side of each baguette.
4. Add Pork and Vegetables: Divide 1 pound of pork slices equally among the 4 sandwiches. Reserve any remaining pork for another use. Layer in the pickled vegetables, jalapeño, cucumber, and cilantro.
5. Serve: Serve immediately.

Tips

• Crispy Crust: For an extra crispy crust on your bread, lightly spray your baguette with water and warm it in a 350°F (175°C) oven for about 10 minutes before using it for the sandwiches.
• Baguette Substitute: If you can't find a 22- to 24-inch French baguette, buy two smaller baguettes or look for fresh bolillo rolls, which are available in many supermarkets.

How to Store

• Leftover Pork: Leftover pork can be refrigerated for up to 1 week or wrapped tightly and frozen for up to 3 months.

Nutrition Facts (per serving)

• Calories: 1475
• Fat: 92g
• Carbs: 63g
• Protein: 94g

Enjoy your homemade banh mi, a delightful mix of flavors and textures that will transport you to the streets of Vietnam!