Banh Mi Recipe

Baguette: A long, thin loaf of French bread with a crispy crust and soft interior.

Pork: Thinly sliced meat that provides a savory and tender filling.

Pickled vegetables: A mix of carrots and daikon radish, pickled to add a tangy crunch.

Cilantro: Fresh herb that adds a burst of flavor and freshness.

Mayonnaise: Creamy spread that adds richness to the sandwich.

Soy sauce: Salty and savory sauce that enhances the overall flavor.

To achieve the perfect baguette texture for your banh mi, make sure to lightly toast the bread until it is crisp on the outside but still soft on the inside. This will provide a delightful contrast to the tender pork and crunchy pickled vegetables. Additionally, when spreading the mayonnaise, ensure it is evenly distributed to add a creamy layer that complements the other flavors.

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

• thinly sliced pork - Substitute with grilled chicken: Grilled chicken provides a similar protein content and can be flavored similarly to pork.

• carrots and daikon pickled vegetables - Substitute with pickled cucumbers and radishes: These vegetables offer a similar crunch and tangy flavor profile.

• cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor that can mimic the brightness of cilantro.

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

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

• To keep your Banh Mi fresh, wrap each sandwich individually in parchment paper or aluminum foil. This helps maintain the crispiness of the baguette while keeping the fillings intact.
• Store the wrapped sandwiches in an airtight container or a resealable plastic bag. Place them in the refrigerator if you plan to consume them within 1-2 days.
• For longer storage, consider freezing. Wrap the sandwiches tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• When ready to eat, thaw the Banh Mi in the refrigerator overnight. To restore the baguette's crispiness, reheat in a preheated oven at 350°F (175°C) for about 10 minutes.
• If you prefer, you can also reheat the sandwich in a toaster oven. This method ensures the baguette remains crunchy while the fillings warm up nicely.
• Avoid microwaving the Banh Mi as it can make the baguette soggy and the fillings unevenly heated.
• For the best texture and flavor, add fresh cilantro and a drizzle of soy sauce just before serving, especially if the sandwich has been stored for a while.

• 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, or until the pork and baguette are warmed through.

• For a quicker method, use a toaster oven. Set it to medium heat and place the banh mi inside for 5-7 minutes. Keep an eye on it to ensure the baguette gets crispy but not burnt.

• If you prefer using a microwave, wrap the banh mi in a damp paper towel to maintain moisture. Heat on medium power for 1-2 minutes. Note that this method may make the baguette less crispy.

• For a stovetop method, use a skillet over medium heat. Place the banh mi in the skillet and cover it with a lid. Heat for about 5 minutes, flipping halfway through to ensure even warming.

• 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 help keep the baguette crispy while warming the pork and pickled vegetables.

• Knife: To slice the baguette into 4 equal 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 slices, pickled vegetables, and cilantro inside the baguette.

• Measuring spoons: To measure out the mayonnaise and soy sauce.

• Serving plate: To place the assembled Banh Mi sandwiches for serving.

Prepare the filling: Marinate and cook the pork in advance, then store it in the fridge for quick assembly.

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

Use store-bought baguettes: Save time by using pre-made baguettes instead of baking your own.

Assemble in batches: Prepare multiple banh mi sandwiches at once and wrap them for easy grab-and-go meals.

Pre-wash cilantro: Wash and dry the cilantro in advance, storing it in the fridge for quick use.