Banh Mi

A simple, satisfying favorite.

Why You'll Love This Recipe

• World-class sandwich at home for cheap.
• Bright, salty, spicy, herby — every bite different.
• Quick pickles add tang and crunch.
• Ready in 45 min start to finish.
• Endlessly customizable.

Ingredient Notes

• Vietnamese baguettes (from Asian bakeries) are made with rice flour — crispier and lighter than French.
• Fish sauce + five-spice is the soul of bánh mì pork.
• Daikon adds peppery crunch — sub more carrot if unavailable.

Ingredient Substitutions

• Grilled shrimp, tofu, or lemongrass chicken for the protein.
• Skip pâté if not your thing.
• Add pickled jalapeño for serious heat.

Equipment Needed

• Bowl for pickles
• Skillet or grill pan

Prep Tips

• Start pickles first — they need to soak.
• Slice pork thin for fast searing.

Instructions

1. 1

   Gather and prep: 4 slices bread, 1 lb boneless pork, 1 medium carrot, sliced, 1 medium cucumber, sliced, 1 tsp cilantro, 1 tbsp mayonnaise, 1 tbsp vinegar, 1 cup sugar. chop the vegetables into even pieces, and chop the fresh herbs before you start cooking.

2. 2

   Quick-pickle carrot in vinegar and sugar.

3. 3

   Sear marinated pork.

4. 4

   Build on baguette with mayo, pork, veg, cilantro.

Artsi Pro Tips

• The bread is everything — light, crackly Vietnamese baguette is ideal.
• Pickle the carrots and daikon longer than you think — 1 hour is best.
• Cilantro sprigs (with stems) carry the most flavor.

Common Mistakes

• Dense bread — wrong texture.
• Skipping cilantro — that's the freshness.
• Overcooking pork — dries out fast.

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