Banh Mi Recipe

Baguette: A French-style bread that is crispy on the outside and soft on the inside, perfect for holding all the fillings.

Pork: Thinly sliced and often marinated, this provides the savory protein for the sandwich.

Pickled vegetables: Typically a mix of carrots and daikon, these add a tangy crunch.

Cilantro: Fresh herbs that add a burst of flavor and aroma.

Mayonnaise: A creamy spread that adds richness to the sandwich.

Soy sauce: A salty, umami-rich sauce that enhances the overall flavor.

To achieve the perfect baguette texture, lightly toast it until it is crisp on the outside but still soft on the inside. This will provide a delightful contrast to the juicy pork and crunchy pickled vegetables. Additionally, when spreading the mayonnaise, ensure it is evenly distributed to add a creamy richness that complements the other flavors. For the pork, consider marinating it briefly in a mixture of soy sauce and a touch of sugar to enhance its savory profile. Finally, don't skimp on the fresh cilantro; its bright, herbaceous notes are essential to the overall balance of the banh mi.

• baguette - Substitute with ciabatta: Ciabatta has a similar texture and crust, making it a good alternative for the sandwich.

• thinly sliced pork - Substitute with chicken breast: Chicken breast is lean and can be thinly sliced to mimic the texture of pork.

• carrots and daikon pickled vegetables - Substitute with pickled cucumbers and red onions: These pickled vegetables provide a similar tangy crunch.

• fresh cilantro - Substitute with fresh parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and a slight tang, similar to mayonnaise.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• Allow the baguette to cool completely before storing to prevent sogginess.
• Wrap each banh mi individually in parchment paper or aluminum foil to maintain freshness.
• Place the wrapped banh mi in an airtight container or a resealable plastic bag to keep out moisture and air.
• Store the banh mi in the refrigerator if you plan to consume it within 1-2 days.
• For longer storage, place the wrapped banh mi in a freezer-safe bag and freeze for up to 1 month.
• To reheat, remove the banh mi from the freezer and let it thaw in the refrigerator overnight.
• Preheat your oven to 350°F (175°C) and bake the banh mi for 10-15 minutes until heated through and the baguette is crispy.
• Alternatively, you can reheat the banh mi in a toaster oven or air fryer for a few minutes until warm and crispy.

• Preheat your oven to 350°F (175°C). Wrap the banh mi in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until the pork is warmed through and the baguette is crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the banh mi directly on the rack. Heat for 5-7 minutes, checking to ensure the baguette doesn't burn.

• If you prefer using a microwave, wrap the banh mi in a damp paper towel to keep the baguette from getting too hard. Microwave on medium power for 1-2 minutes. Note that this method may make the baguette less crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the banh mi in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, ensuring the pork is warmed through and the baguette is toasted.

• If you have an air fryer, preheat it to 350°F (175°C). Place the banh mi in the basket and heat for 3-5 minutes. This method will keep the baguette crispy while warming the pork and other fillings.

• Knife: To slice the baguette into 4 pieces and to thinly slice the pork.

• Cutting board: To provide a stable surface for slicing the baguette and pork.

• Toaster or oven: To lightly toast the baguette pieces.

• Spatula or butter knife: To spread mayonnaise on one side of each baguette piece.

• Tongs: To layer the pork, pickled vegetables, and cilantro on the baguette.

• Spoon: To drizzle soy sauce over the fillings.

• Serving plate: To place the assembled banh mi sandwiches for serving.

Prepare the filling: Marinate and cook the pork in advance. Store it in the fridge to save time on assembly day.

Pre-pickle vegetables: Make a large batch of pickled carrots and daikon and keep them in the fridge for quick use.

Use store-bought baguettes: Buy baguettes from a bakery to avoid baking time.

Organize ingredients: Lay out all ingredients before starting to assemble the banh mi.

Quick toast: Use a toaster oven to quickly toast the baguette pieces.