Vietnamese Banh Mi

🛒 Ingredients

• Vietnamese Baguette 150 g · 398 kcal
• Grilled Pork 70 g · 175 kcal
• Pork Liver Pâté 20 g · 60 kcal
• Mayonnaise 15 g · 105 kcal
• Pickled Daikon and Carrot (Đồ Chua) 50 g · 15 kcal
• Cucumber slices 30 g · 5 kcal
• Fresh Cilantro 5 g · 1 kcal
• Sliced Jalapeño or Bird's Eye Chili 5 g · 1 kcal
• Fish Sauce 5 g · 3 kcal
• Soy Sauce 5 g · 3 kcal
• Maggi Seasoning Sauce 3 g · 2 kcal

👨‍🍳 Instructions

1. Prepare the pickled daikon and carrots (đồ chua) by thinly slicing them and marinating in a mixture of vinegar, sugar, and water for at least 30 minutes.
2. Marinate thin slices of pork with fish sauce, soy sauce, sugar, minced garlic, and shallots for at least 20 minutes.
3. Grill or pan-fry the marinated pork until fully cooked and slightly caramelized.
4. Slice the Vietnamese baguette lengthwise, but not all the way through, and lightly toast or warm it.
5. Spread a generous layer of pâté on one side of the baguette and mayonnaise on the other.
6. Layer the grilled pork, pickled daikon and carrots, cucumber slices, fresh cilantro, and chili slices inside the baguette.
7. Drizzle a little extra soy sauce or Maggi seasoning over the fillings for added flavor, then close the baguette and serve immediately.