Banh Mi Recipe

Baguettes: The base of the sandwich, providing a crispy and airy texture.

Pork: Thinly sliced and marinated for a savory filling.

Cucumber: Adds a refreshing crunch.

Carrot: Julienne for a sweet and crisp texture.

Daikon: A type of radish that adds a unique crunch.

Jalapeno: Sliced for a spicy kick.

Cilantro: Fresh herbs that add a burst of flavor.

Mayonnaise: Spread on the baguette for creaminess.

Soy sauce: Used in the marinade for a savory depth.

Rice vinegar: Adds a tangy note to the marinade.

Sugar: Balances the flavors in the marinade.

To achieve the perfect balance of flavors in your banh mi, make sure to pickle the carrot and daikon ahead of time. Combine equal parts rice vinegar and sugar, then let the vegetables sit in the mixture for at least 30 minutes. This will add a delightful tang and crunch to your sandwich.

• baguettes - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and can hold the fillings well.

• thinly sliced pork - Substitute with chicken breast: Chicken breast is a lean protein that can be easily sliced and marinated similarly.

• thinly sliced pork - Substitute with tofu: For a vegetarian option, tofu can absorb flavors well and provide a similar texture.

• sliced cucumber - Substitute with zucchini slices: Zucchini has a similar crunch and can be used raw in sandwiches.

• julienned carrot - Substitute with julienned bell peppers: Bell peppers add a sweet crunch and vibrant color.

• julienned daikon - Substitute with julienned jicama: Jicama has a similar texture and mild flavor.

• sliced jalapeno - Substitute with sliced serrano peppers: Serrano peppers have a similar heat level and flavor profile.

• sliced jalapeno - Substitute with sliced pickled banana peppers: For a milder heat, pickled banana peppers add a tangy flavor.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor as an alternative.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with a tangy flavor and is a healthier option.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter, soy-free option.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same quantity.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it may alter the flavor slightly.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness with a hint of caramel flavor.

• To keep your baguettes fresh, store them in a paper bag at room temperature for up to 2 days. Avoid plastic bags as they can make the bread soggy.
• For longer storage, wrap the baguettes tightly in aluminum foil and place them in the freezer. They can be frozen for up to 3 months. When ready to use, thaw at room temperature and reheat in the oven for a few minutes to restore crispiness.
• Store the marinated pork in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, freeze the marinated pork in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before cooking.
• Keep the cucumber, carrot, and daikon in separate airtight containers in the refrigerator. They will stay fresh for up to 5 days. For longer storage, consider pickling the carrot and daikon in a vinegar solution.
• Store the jalapeno and cilantro in the refrigerator. Wrap the cilantro in a damp paper towel and place it in a plastic bag to keep it fresh for up to a week.
• Mayonnaise should be kept in the refrigerator and used within a month of opening.
• If you have assembled banh mi sandwiches that you need to store, wrap them tightly in plastic wrap or aluminum foil and refrigerate. They are best consumed within 24 hours for optimal freshness.
• For freezing assembled banh mi, wrap each sandwich in plastic wrap and then in aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight and reheat in the oven before serving to maintain the texture.

• Preheat your oven to 350°F (175°C). Wrap the baguette in aluminum foil to prevent it from drying out. Place it in the oven for about 10 minutes or until it is warmed through.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the baguette inside for about 5-7 minutes. This will give you a crispy exterior while keeping the inside warm.

• If you prefer using a microwave, separate the baguette from the fillings. Place the baguette on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. For the fillings, place them in a microwave-safe dish and heat on medium power for 1-2 minutes, stirring halfway through.

• To reheat the pork specifically, use a skillet over medium heat. Add a splash of soy sauce or a bit of water to keep it moist. Stir occasionally until the pork is heated through, which should take about 3-5 minutes.

• For a stovetop method, use a non-stick pan to reheat the entire banh mi. Place the baguette in the pan over medium-low heat, cover with a lid, and heat for about 5 minutes on each side. This method helps maintain the crispiness of the baguette while warming the fillings.

• If you have an air fryer, preheat it to 320°F (160°C). Place the banh mi inside and heat for 3-5 minutes. This method will keep the baguette crispy and the fillings warm.

• Mixing bowl: Use this to combine the soy sauce, rice vinegar, and sugar for the marinade.

• Whisk: This will help you mix the marinade ingredients thoroughly.

• Knife: Essential for slicing the pork, cucumber, jalapeno, and for julienning the carrot and daikon.

• Cutting board: Provides a stable surface for all your slicing and chopping tasks.

• Pan: Use this to cook the marinated pork over medium heat.

• Spatula: Handy for turning and stirring the pork as it cooks in the pan.

• Tongs: Useful for handling the cooked pork and placing it into the baguettes.

• Baguette knife: A serrated knife ideal for slicing the baguettes without crushing them.

• Spreading knife: Perfect for spreading mayonnaise evenly on the sliced baguettes.

• Serving platter: Use this to arrange the prepared banh mi sandwiches for serving.

Pre-slice vegetables: Prepare the cucumber, carrot, and daikon in advance and store them in the fridge.

Marinate overnight: Marinate the pork the night before to save time on the day of cooking.

Use a food processor: Quickly julienne the carrot and daikon using a food processor.

Preheat the pan: Have the pan ready and heated before cooking the pork to speed up the process.

Assemble in batches: Lay out all ingredients and assemble multiple banh mi at once.