She Strengthens

A Flavorful Twist on a French Classic: Vietnamese-Style Banh Mi Sandwiches

The Perfect Blend of Cultures

When French cuisine meets Vietnamese flavors, the result is a culinary masterpiece. One of the most delicious examples of this fusion is the banh mi sandwich, a harmonious blend of French baguettes, mayonnaise, and pork, combined with the bold flavors of jalapeños and cilantro.

A Show-Stopping Appetizer for Your Next Gathering

Our recipe makes two large banh mi sandwiches, perfect for your next cocktail party or gathering. With 10-15 servings, your guests will love the combination of flavors and textures in each bite.

Getting Started

Before you begin, make sure to prepare the mayonnaise, as it’s an essential component of this dish.

The Recipe

For the Pork

• 10 cups simmering water
• 1/2 cup kosher salt
• 1/2 cup granulated sugar
• 3 medium garlic cloves, peeled
• 2 medium serrano chiles, crushed
• 1 tablespoon black peppercorns, cracked
• 3 pounds boneless pork butt

For the Pickled Carrots

• 1/2 cup distilled white vinegar
• 1/2 cup granulated sugar
• 1 teaspoon kosher salt
• 1 1/2 cups peeled and coarsely shredded carrots (from about 3 medium)

To Assemble

• 2 Vietnamese or French baguettes (not sourdough)
• 6 tablespoons homemade or high-quality store-bought mayonnaise
• 10 ounces pork pâté (optional)
• 1 large English cucumber, halved crosswise and sliced lengthwise into 1/8-inch-thick pieces
• 1/2 cup packed fresh cilantro leaves
• 4 jalapeños, sliced lengthwise into 1/8-inch-thick pieces
• 4 teaspoons light soy sauce
• Toothpicks, for serving

Instructions

For the Pork

1. Pour 2 cups of simmering water into a 6-quart heatproof container with a tightfitting lid, then remove the remaining water from heat.
2. Add salt and sugar to the heatproof container and stir until dissolved.
3. Add garlic, chiles, peppercorns, and pork. Top with remaining 8 cups of now-tepid water to fully cover the meat.
4. Submerge the meat if necessary by filling a resealable bag with water and placing it on top.
5. Cover and refrigerate 12 hours or overnight.

For the Pickled Carrots

1. Combine vinegar, sugar, and salt in a small saucepan over medium heat.
2. Once sugar and salt have dissolved, remove from heat, add carrots, and stir to coat in pickling mixture.
3. Let stand until carrots have softened, at least 30 minutes or overnight.
4. Drain well and set aside.

To Assemble

1. Slice off the top 1/3 of the baguettes lengthwise and set aside.
2. Remove enough of the bottom interiors so that the filling can fit easily.
3. Spread 1 tablespoon of the mayonnaise on each baguette’s upper 1/3 and 2 tablespoons on each bottom.
4. Crumble half of the pâté (if using) on each bottom section, then top with sliced pork (there may be some left over), cucumber, cilantro leaves, pickled carrots, and jalapeños.
5. Sprinkle each sandwich with soy sauce and close with the upper parts of the baguettes.
6. Place 10 toothpicks approximately 1 inch apart to secure the sandwiches and slice into about 10 (1-1/2-inch) pieces.

Beverage Pairing

Tiger Beer from Singapore is a refreshing match for these banh mi sandwiches. Its light, crisp flavor will complement the bold flavors of the dish, making it a perfect pairing for your next gathering.