Vietnamese Pork Banh Mi (Bánh Mì Thịt) — Crisp Baguette Sandwich with Pickles, Pâté, and Herbs

• 200 gdaikon radish (peeled and cut into fine matchsticks)
• 150 gcarrot (peeled and cut into fine matchsticks)
• 180 mlrice vinegar
• 120 mlwater
• 50 ggranulated sugar
• 10 gkosher salt
• 600 gboneless pork shoulder (sliced across the grain into 3 mm strips)
• 2lemongrass stalks (tender lower 10 cm only, finely minced)
• 3 clovegarlic (finely grated)
• 2shallots (finely grated)
• 45 mlfish sauce
• 15 mllight soy sauce
• 15 mlneutral oil
• 1 tspground black pepper
• 0.25 tspChinese five-spice powder
• 4Vietnamese baguettes (about 20 cm long each)
• 120 gpork liver pâté
• 80 gmayonnaise
• 20 mlMaggi seasoning sauce
• 160 gcucumber (cut lengthwise into thin batons)
• 2jalapeño chiles (thinly sliced)
• 16 sprigcilantro

Instructions

1. 1

   Make the pickle first so it has time to sharpen and soften. Whisk the rice vinegar, water, sugar, and kosher salt in a bowl until fully dissolved, then add the daikon and carrot matchsticks and press them under the liquid.

2. 2

   Let the pickle stand for 30 minutes at room temperature while you prepare the pork. For a brighter, more developed pickle, cover and refrigerate it for up to 24 hours, then drain it well before assembling the sandwiches.

3. 3

   Combine the pork shoulder, minced lemongrass, garlic, shallots, fish sauce, soy sauce, sugar, oil, black pepper, and five-spice powder in a large bowl. Massage the marinade into the sliced pork for 2 minutes so the aromatics cling evenly, then cover and refrigerate for 30 minutes.

4. 4

   Heat a grill pan, cast-iron skillet, or charcoal grill until very hot. Cook the pork in a single layer for 2 to 3 minutes per side, working in batches so the slices sear rather than steam.

5. 5

   Transfer the cooked pork to a plate and let it rest for 5 minutes. If any pieces are large, cut them into bite-size strips so every bite of the banh mi includes meat, pickle, herbs, and bread.

6. 6

   Warm the baguettes in a 180°C oven for 4 minutes, just until the crust is crisp and the crumb is soft. Split each baguette lengthwise without cutting all the way through, then remove a small amount of interior crumb if the loaf is dense.

7. 7

   Spread 30 g pâté on one side of each baguette and 20 g mayonnaise on the other side. Drizzle 5 ml Maggi seasoning sauce inside each sandwich, keeping it mostly on the bread so it seasons the filling without making the crust soggy.

8. 8

   Fill each baguette with one quarter of the grilled pork, drained pickle, cucumber batons, jalapeño slices, and cilantro sprigs. Press the sandwich gently closed and serve immediately while the bread is crisp and the pork is still warm.