Bánh Mì

Method

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1. Dissolve the sugar and salt in the warm water, add the vinegar, and pour over the carrot and daikon. Leave at least 1 hour, or refrigerate up to 3 weeks.

   Mark done

2. Marinate the sliced pork in the fish sauce, brown sugar, soy sauce, garlic, sesame oil and pepper for 30 minutes.

   Mark done Start 30 min timer

3. Grill or pan-fry the pork over the highest heat for 2 to 3 minutes per side, until charred at the edges and caramelised.

   Mark done Start 2 min timer

4. Warm the baguettes in a hot oven for 4 minutes so the crust crackles, then split them lengthways without cutting all the way through.

   Mark done Start 4 min timer

5. Pull out a little of the soft crumb from the top half to make room for the filling.

   Mark done

6. Spread pâté on the bottom half and mayonnaise on the top.

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7. Layer in the pork, then a generous handful of drained pickles, cucumber batons, coriander and chilli.

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8. Sprinkle a little Maggi seasoning over the filling, close the sandwich, press firmly, and eat immediately.

   Mark done

Chef’s Tips

• The baguette must be light and crackly, not dense and chewy — a Vietnamese-style loaf with a thin crust is ideal.
• Do not skip the pâté. It provides the savoury depth the whole sandwich is built on.
• Make a big jar of pickles; they keep for weeks and improve everything.

Pairing Suggestions

• Vietnamese iced coffee or a cold lager
• Serve with a bowl of phở for the full experience
• Finish with fresh mango

Storage & Reheating

Assemble to order — the bread softens within 20 minutes. Pickles keep 3 weeks; cooked pork keeps 3 days.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.