Banh Mi
The iconic Vietnamese sandwich: a crispy baguette loaded with pork, pickled daikon and carrots, cucumber, cilantro, and jalapeño with Maggi-spiked mayo.
Ingredients
- 4 whole Vietnamese baguettes
- 1 lb pork tenderloin
- 1 cup daikon radish
- 1 cup carrots
- ½ cup rice vinegar
- 2 tbsp sugar
- ½ cup mayonnaise
- 1 tbsp Maggi seasoning sauce
- 2 stalks lemongrass
- 2 tbsp fish sauce
- 1 whole cucumber
- 1 bunch fresh cilantro
- 2 whole jalapeño
How to Make It
- 1
Make quick pickles: toss julienned daikon and carrots with sugar, salt, and rice vinegar. Let sit 30 minutes.
- 2
Marinate pork tenderloin: lemongrass, garlic, fish sauce, soy sauce, honey, and five spice. 30 minutes minimum.
- 3
Grill or pan-sear pork over high heat until caramelized and cooked through. Rest, then slice thin.
- 4
Make Maggi mayo: mix mayonnaise with Maggi seasoning sauce and a touch of sriracha.
- 5
Lightly toast baguettes in oven at 400°F for 5 minutes to crisp the crust.
- 6
Spread both cut sides with Maggi mayo.
- 7
Layer pork, pickled vegetables, cucumber slices, cilantro, and jalapeño slices.
Your Cook's Notes
Sign in to keep personal notes on this recipe — substitutions, timing tweaks, family modifications.