Classic Vietnamese Pork Banh Mi

Ingredients

• 1 cup julienned daikon radish
• 1 cup julienned carrot
• 1/2 cup rice vinegar
• 1/2 cup water
• 3 tbsp sugar
• 1 tsp salt
• 1 lb pork shoulder, thinly sliced
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp sugar, for the pork marinade
• 2 garlic cloves, minced
• 1 tbsp vegetable oil
• 4 small Vietnamese-style baguettes or sub rolls
• 1/4 cup mayonnaise
• 4 oz pork liver pâté
• 1 cucumber, sliced into thin spears
• 1 jalapeño, thinly sliced
• Fresh cilantro sprigs
• Maggi seasoning or soy sauce, for drizzling

Before you cook

• Julienne the daikon and carrot.
• Whisk together the rice vinegar, water, 3 tablespoons sugar, and salt.
• Pour the vinegar mixture over the julienned daikon and carrot and let it pickle for 30 minutes.
• Thinly slice the pork shoulder.
• Whisk together the fish sauce, soy sauce, 1 tablespoon sugar, and garlic for the marinade.
• Toss the sliced pork in the marinade and let it sit for 15 minutes.

Steps

1. Heat the vegetable oil in a skillet over medium-high heat.
2. Add the marinated pork to the skillet.
3. Cook the pork, stirring occasionally, until browned and cooked through, about 6 minutes.
4. Slice the baguettes lengthwise, leaving one side attached as a hinge.
5. Toast the split baguettes lightly.
6. Spread mayonnaise on both cut sides of each baguette.
7. Spread the pâté over the mayonnaise on one side.
8. Layer the cooked pork over the pâté.
9. Drain the pickled daikon and carrot and pile them over the pork.
10. Add the cucumber spears and sliced jalapeño.
11. Tuck cilantro sprigs into each sandwich.
12. Drizzle a little Maggi seasoning over the filling.
13. Close the sandwiches and press gently before serving.