Bánh mì

Nutrition · per serving

Steps

1. 1

   Make the quick pickles: in a small bowl, stir the rice vinegar, water, sugar, and salt until the sugar dissolves. Add the daikon and carrot, toss well, and let them sit while you prepare the rest; even 10 minutes gives a bright, crunchy pickle.

   60 ml rice vinegar60 ml water12 g sugar2 g salt80 g daikon, julienned80 g carrot, julienned
2. 2

   Warm a skillet over medium heat. Add the sliced roast pork belly and cook for 2-3 minutes, turning once, just until heated through and lightly browned at the edges. Splash in the light soy sauce at the end and toss briefly so the meat is glossy but not salty-wet.

   120 g roast pork belly, thinly sliced10 ml light soy sauce
3. 3

   Split the baguettes if needed and toast them briefly in a hot oven, air fryer, or dry pan for 2-3 minutes until the crust is crisp and the inside is warm. A crisp shell with a still-soft interior is ideal for an authentic texture.

   160 g Vietnamese baguettes or 1 small baguette, split into 2 portions
4. 4

   Spread the cut sides of the warm bread with the pork liver pâté and mayonnaise. Season lightly with the Maggi seasoning or a few drops of soy sauce so the bread is savoury but not soggy.

   160 g Vietnamese baguettes or 1 small baguette, split into 2 portions50 g pork liver pâté30 g mayonnaise6 ml Maggi seasoning or light soy sauce
5. 5

   Drain the quick pickles well. Fill each baguette with the warm pork belly, cucumber batons, pickled daikon and carrot, coriander, and sliced chilli. Pack the filling in firmly so every bite gets a little of everything.

   160 g Vietnamese baguettes or 1 small baguette, split into 2 portions120 g roast pork belly, thinly sliced80 g cucumber, cut into thin batons80 g daikon, julienned80 g carrot, julienned10 g fresh coriander8 g red chilli, thinly sliced
6. 6

   Serve immediately while the bread is still crisp and the pork is warm. If desired, cut each sandwich in half for easier eating.

Origin & History

Bánh mì developed in Vietnam during the French colonial period, when baguettes and pâté were adapted to local tastes and ingredients. Over time, Vietnamese cooks transformed the sandwich with pickled vegetables, fresh herbs, chillies, and savoury meats into a distinct national staple. Today it is one of Vietnam’s most iconic street foods.