Banh mi thit – Vietnamese pork sandwich Recipe
Banh mi thit is Vietnam’s answer to the European baguette – crispy bread filled with juicy pork, pickled vegetables and herbs. It’s a typical breakfast or quick snack on the way to work in Vietnamese cities. The combination of slightly sweet meat, tangy vegetables and fresh coriander makes an ordinary sandwich suddenly anything but boring.
Vietnam
Difficulty: Easy
🌅
Breakfast
☀️
Lunch
🍿
Snack
🌙
Supper
🌿
Mild
Sweet
Sour
Salty
Umami
Fresh
Crunchy
Prep Time
35 min
Cook Time
20 min
Total Time
55 min
Servings
4
Ingredients
- baguette preferably thin and very crispy - 4 piece
- pork loin cut into thin slices - 400 g
- soy sauce - 2 tablespoon
- fish sauce - 1 tablespoon
- sugar - 1 tablespoon
- garlic finely chopped - 3 clove
- vegetable oil for the marinade and frying - 2 tablespoon
- carrot grated into thin strips - 1 piece
- white radish grated into thin strips - 150 g
- rice vinegar or apple cider vinegar - 3 tablespoon
- mayonnaise - 4 tablespoon
- cucumber cut into long, thin slices - 1 piece
- fresh coriander - 1 bunch
- chili pepper optional, in thin slices - 1 piece
- salt - 0.5 teaspoon
Main Ingredient:
pork
Preparation
- In a bowl mix the soy sauce, fish sauce, sugar, half of the garlic and 1 tablespoon of oil. Add the pork slices, coat them thoroughly in the marinade and set aside for at least 20 minutes (you can also marinate the meat the day before).
- In a separate bowl mix the carrot and radish with the vinegar, salt and 1 teaspoon of sugar (you can take a little from the given amount). Knead the vegetables with your hand for 1–2 minutes until they soften slightly and release some juice. Set aside while you prepare the remaining ingredients.
- Heat 1 tablespoon of oil in a pan over medium-high heat. Fry the pork slices for 2–3 minutes on each side until browned and cooked through. Remove from the pan and set aside for a few minutes, then cut into strips.
- Warm the baguettes in the oven for 3–5 minutes at 180°C until they are crispy on the outside but soft inside. Cut them lengthwise without cutting all the way through to create a “pocket”.
- Cut the cucumber into long, thin slices, rinse the coriander and remove the leaves from the thick stems. Slice the chili thinly if using.
- Gently squeeze out the excess liquid from the pickled vegetables.
- Spread a tablespoon of mayonnaise inside each baguette. Add a few slices of cucumber, a portion of warm meat, a handful of pickled carrot and radish, and top with coriander leaves and, if you like, chili slices.
- Serve the sandwiches immediately while the bread is still warm and crispy.
Storage
In fridge:
1 days
Freezing:
No
Store the bread, meat and pickled vegetables separately. Assemble the sandwiches just before eating so the baguette stays crispy and the vegetables remain crunchy.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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