Vietnamese Pork Bánh Mì 🥖🇻🇳 | Day 6: Vietnam | Around the World in 60 Dishes

Vietnamese Pork Bánh Mì 🥖🇻🇳 | Day 6: Vietnam | Around the World in 60 Dishes

Crispy bread, caramelized pork and crunchy pickles—Vietnam’s bánh mì brings it all together! 🥖🇻🇳

Welcome to Day 6: Vietnam of Around the World in 60 Dishes!
🌍 30 days · 30 countries · Two 30-second videos daily

Watch this cinematic cooking short, then try the full recipe below.

🥖 VIETNAMESE PORK BÁNH MÌ
Makes: 2 sandwiches
Prep: 20 minutes, plus 30 minutes marinating and pickling
Cook: approximately 10 minutes

INGREDIENTS

For the pork:
• 300 g pork shoulder, thinly sliced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tsp sugar
• 2 garlic cloves, minced
• 1 tbsp finely minced tender lemongrass
• ¼ tsp ground black pepper
• 1 tbsp neutral cooking oil

For the quick pickles:
• 1 medium carrot, cut into thin matchsticks
• 100 g daikon radish, cut into thin matchsticks
• ¼ cup rice vinegar
• ¼ cup warm water
• 1 tbsp sugar
• ½ tsp salt

For assembly:
• 2 small crusty baguettes
• 2 tbsp pâté
• 2 tbsp mayonnaise
• ½ cucumber, thinly sliced lengthwise
• A small handful of fresh cilantro
• 1 red chili, thinly sliced, to taste

METHOD

1. MAKE THE PICKLES
Dissolve the sugar and salt in the warm water, then stir in the rice vinegar. Pour over the carrot and daikon in a clean bowl. Refrigerate for at least 30 minutes, then drain the portion needed for the sandwiches.

2. MARINATE THE PORK
Mix fish sauce, soy sauce, sugar, garlic, lemongrass and pepper. Toss with the thin pork slices and refrigerate for 30 minutes.

3. COOK THE PORK
Heat the oil in a skillet over medium-high heat. Lift the pork from the marinade, allowing excess liquid to drip off. Cook in a single layer, working in batches, for approximately 2–3 minutes per side, depending on thickness, until cooked through with caramelized edges. Reduce the heat if the sugar browns too quickly. Discard leftover raw marinade.

4. WARM THE BREAD
Warm the baguettes in an oven at 180°C for 3–5 minutes, until crisp. Split each lengthwise, leaving a hinge along one side.

5. BUILD THE SANDWICHES
Spread pâté and mayonnaise inside each baguette. Add the cooked pork, cucumber, drained carrot-daikon pickles, cilantro and chili.

6. SERVE
Close gently and serve immediately while the bread is crisp and the pork is warm.

✨ RECIPE TIPS
• Slice pork thinly and evenly for consistent cooking.
• Avoid crowding the skillet so the pork browns well.
• Drain the pickles before adding them to keep the bread crisp.
• Adjust the chili to your preferred heat level.
• Preparation and cooking time are condensed in this short.

🎬 AI-generated cooking visuals; recipe provided for home cooking.

Thank you for watching! ❤️
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