🥖 Bánh mì

Name: Bánh mì
Total time: 40 min
Yield: 4
Cuisine: Vietnam · Saigon (Ho Chi Minh City)
Ingredients: 4 small baguettes (about 15 cm each); 400 g pork shoulder or tenderloin, thinly sliced; 2 garlic cloves, 1 tbsp sugar, 1 tbsp oil and black pepper for the marinade; 100 g pâté; 2 carrots, cut into matchsticks; 60 ml rice vinegar, 1 tbsp sugar and a pinch of salt for pickling; 1 cucumber, cut into long strips; 1–2 jalapeños, sliced; A handful of fresh cilantro

Origin: Vietnam · Saigon (Ho Chi Minh City)

575kcal

per serving · 250 g

230kcal

per 100 g

28 gProtein11 g / 100 g

22 gFat9 g / 100 g

68 gCarbs27 g / 100 g

Bánh mì is the Vietnamese baguette sandwich: a light, crackly roll filled with savoury roast or grilled pork, a smear of pâté, quick-pickled carrot, cucumber, fresh cilantro and slices of hot jalapeño. Every bite mixes crunch, richness, tang and heat. It is sold from street carts and bakeries all over Vietnam and eaten at any time of day, often on the go.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork, pâté

Not veganbecause of: pork, pâté

Contains porkbecause of: pork

Contains glutenbecause of: baguette

Not keto27 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

baguetteporkpâtépickled carrotcilantrojalapeñocucumber

Recipe

4 servings40 min

Ingredients

4 small baguettes (about 15 cm each)
400 g pork shoulder or tenderloin, thinly sliced
2 garlic cloves, 1 tbsp sugar, 1 tbsp oil and black pepper for the marinade
100 g pâté
2 carrots, cut into matchsticks
60 ml rice vinegar, 1 tbsp sugar and a pinch of salt for pickling
1 cucumber, cut into long strips
1–2 jalapeños, sliced
A handful of fresh cilantro

Method

Toss the carrot with the vinegar, sugar and salt and leave to pickle for at least 20 minutes.
Mix the pork with the crushed garlic, sugar, oil, salt and pepper and marinate for 15 minutes.
Cook the pork in a hot pan or on a grill for 2–3 minutes per side until caramelised and cooked through.
Warm the baguettes in the oven for 3–4 minutes until crisp, then split them open.
Spread with pâté, fill with pork, drained pickled carrot, cucumber, jalapeño and cilantro, and serve at once.

How to make it lighter

Choose pork tenderloin over fatty shoulder and grill it instead of frying.
Pâté is rich, so a thin smear goes a long way; skipping it saves a noticeable share of the calories.
Pull out some of the soft crumb from the baguette and pile in extra cucumber and pickled vegetables.

History

The baguette arrived in Vietnam with French colonial rule in the 19th century. Vietnamese bakers developed a lighter, thinner-crusted loaf, and the filled sandwich as it is known today is usually traced to Saigon in the 1950s. The term bánh mì simply means 'bread', and the sandwich has since become popular around the world.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →