Cooking Lucid
Banh Mi
Crispy baguette stuffed with savory pork, pâté, pickled vegetables, cilantro, and jalapeño. The perfect fusion of French and Vietnamese street food.
Prep 30 min
Cook 20 min
Total 50 min
Serves 4
Ingredients
Step 1 — Pickle the vegetables
- 1 cup daikon radish (julienned)
- 1 cup carrots (julienned)
- ½ cup rice vinegar
- ¼ cup sugar
- 1 tsp salt
Step 2 — Marinate and cook pork
- 1 lb pork shoulder (thinly sliced)
- 3 tbsp fish sauce
- 2 tbsp sugar
- 4 garlic cloves (minced)
- 1 tbsp lemongrass (minced)
- 2 tbsp vegetable oil
Step 3 — Assemble
- 4 Vietnamese baguettes
- 4 tbsp pork liver pâté
- Mayonnaise
- Fresh cilantro
- Jalapeño slices
- Cucumber spears
- Maggi seasoning or soy sauce
Instructions
- 1
Quick-pickle vegetables
Combine daikon, carrots, vinegar, sugar, and salt. Let sit at least 30 minutes, stirring occasionally.
- 2
Cook the pork
Marinate pork 30 minutes. Heat oil in a skillet over high heat. Cook pork in batches until caramelized and cooked through, 3–4 minutes per side.
- 3
Build the banh mi
Split baguettes and toast until crisp. Spread pâté and mayo inside. Layer pork, pickled vegetables, cucumber, cilantro, and jalapeño. Drizzle with Maggi. Serve immediately.
Nutrition per serving: 520 cal · 28g protein · 52g carbs · 22g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
