Bánh Mì are one of the best products of the French-colonial influence on Vietnamese cuisine: a light, crisp baguette stuffed with paté, pickled vegetables, and fresh herbs. Fillings range from roasted pork to seafood; this version uses pork braised in a sweet soy sauce (a technique known as red-cooking). The best baguettes for this sandwich are actually supermarket variety; they have a thin crust and light center.
Place the in a 2-qt. saucepan. Add the Shaoxing wine, dark and light soy sauces, star anise, cinnamon, and enough water to cover the pork.
Bring to a boil, lower the heat to a simmer, and skim any scum from the surface. Simmer the pork, uncovered, until almost tender, about 1 hour (it shouldn’t be so tender that it’s falling apart). Add the sugar and stir to dissolve. Remove the saucepan from the heat and let the pork cool to room temperature. Reserve the simmering liquid.
Spread 2 Tbs. of mayonnaise on the top half of the baguettes. Spread the pate on the bottom half of the baguettes.
Slice the pork on a slight diagonal as thinly as possible into bite-size pieces. Divide the pork evenly between the two baguettes. Top the pork with the well-drained pickled carrots and daikon, cucumber, lettuce, scallions, pork floss (if using), jalapeños, and cilantro.
Combine 6 Tbs. of the pork’s simmering liquid with the fish sauce. Drizzle the liquid over the sandwich filling. Cut each baguette crosswise into halves or thirds and serve.
Make Ahead Tips
The flavor of the red-cooked pork is better if you make it one day ahead and refrigerate it overnight in its cooking liquid. If you do make it ahead, bring the pork to room temperature before slicing it for the sandwiches: Remove it from the liquid, wrap with plastic, and let it rest on counter for 30 minutes or microwave for about 10 to 30 seconds to warm it up.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Enjoyed this very much. And pork smelled delicious as it was cooking. I couldn't find the pork pate but I bet it would have been a great addition. I made the meat the night before and let it cool in the juices.
I was in Vietnam for a year back in 1969 and again in 2009. This Banh Mi sandwich reminds me of the real McCoy I was so fond of on the streets of Saigon, Pleiku and Ban me Touit.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.