Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 Vietnamese-style mini baguettes (6–7 inches each)
- 1/2 cup (120 g) pork or chicken liver pâté
- 1/2 cup (120 g) mayonnaise (Kewpie preferred)
- 1 English cucumber (250 g), thinly sliced lengthwise
- 1 cup loosely packed cilantro sprigs (15 g)
- 2–3 Thai bird chilies or 1 jalapeño, thinly sliced
- Quick pickles: 1 cup (120 g) julienned carrot; 1 cup (120 g) julienned daikon; 1/2 cup (120 ml) unseasoned rice vinegar; 1/2 cup (120 ml) water; 3 tbsp (36 g) sugar; 1 tsp kosher salt
- Grilled pork option: 1 lb (450 g) thinly sliced pork shoulder; 2 tbsp (20 g) minced lemongrass; 2 cloves garlic, grated; 1 small shallot (30 g), minced; 1 tbsp (15 ml) fish sauce; 1 tbsp (15 ml) light soy sauce; 1 tbsp (12 g) sugar; 1 tbsp (15 ml) honey; 1 tbsp (15 ml) neutral oil; 1/2 tsp (2 g) black pepper
- OR 8 oz (225 g) mixed Vietnamese cold cuts (cha lua, head cheese, ham)
- 2 tsp (10 ml) Maggi seasoning or light soy sauce, for drizzling
Do This
- 1. Make pickles: Stir vinegar, water, sugar, and salt. Pack carrot and daikon into a jar, cover with brine, and rest 30 minutes.
- 2. Marinate pork: Mix lemongrass, garlic, shallot, fish sauce, soy, sugar, honey, oil, and pepper. Toss with pork; marinate 30 minutes.
- 3. Cook pork: Heat a grill pan or cast-iron over medium-high. Sear pork 3–4 minutes per side to 145°F (63°C); rest 5 minutes. (Skip if using cold cuts.)
- 4. Warm bread: Bake baguettes at 350°F (175°C) for 5 minutes to refresh and crisp.
- 5. Split and spread: Cut baguettes 3/4 through. Spread each with about 2 tbsp mayo and 1–2 tbsp pâté.
- 6. Layer: Add pork or cold cuts; drizzle 1/2 tsp seasoning sauce. Add cucumber, well-drained pickles, cilantro, and chilies. Press and serve.
Why You’ll Love This Recipe
- Perfect contrast: crackly bread, creamy spreads, crisp veg, and juicy, savory meat.
- Two paths: quick deli-style cold cuts or fragrant lemongrass-grilled pork.
- Fast, bright pickles ready in 30 minutes for that essential banh mi tang.
- Approachable and weeknight-friendly, yet worthy of weekend entertaining.
Grocery List
- Produce: Carrots, daikon radish, lemongrass, garlic, shallot, English cucumber, cilantro, Thai chilies or jalapeño
- Dairy: None
- Pantry: Vietnamese-style mini baguettes, liver pâté, mayonnaise, unseasoned rice vinegar, sugar, kosher salt, fish sauce, light soy or Maggi seasoning, neutral oil, honey, black pepper, (optional) mixed Vietnamese cold cuts
Full Ingredients
Baguette & Spreads
- 4 Vietnamese-style mini baguettes (6–7 inches each)
- 1/2 cup (120 g) pork or chicken liver pâté
- 1/2 cup (120 g) mayonnaise (Kewpie preferred)
Quick Pickled Carrot–Daikon (Do Chua)
- 1 cup (120 g) carrot, julienned
- 1 cup (120 g) daikon, julienned
- 1/2 cup (120 ml) unseasoned rice vinegar
- 1/2 cup (120 ml) water
- 3 tbsp (36 g) sugar
- 1 tsp kosher salt
Grilled Lemongrass Pork (optional but recommended)
- 1 lb (450 g) pork shoulder or butt, thinly sliced (about 1/4 inch)
- 2 tbsp (20 g) minced lemongrass (tender inner stalks)
- 2 cloves garlic, grated
- 1 small shallot (30 g), finely minced
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (12 g) sugar
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) neutral oil (canola or grapeseed)
- 1/2 tsp (2 g) freshly ground black pepper
Vietnamese Cold Cuts Option (no-cook alternative)
- 8 oz (225 g) mixed Vietnamese cold cuts, thinly sliced (e.g., 4 oz cha lua/pork roll, 2 oz head cheese, 2 oz ham)
Fresh Veg & Herbs
- 1 English cucumber (250 g), thinly sliced lengthwise (ribbons or thin planks)
- 1 cup loosely packed cilantro sprigs (15 g), tender stems included
- 2–3 Thai bird chilies or 1 jalapeño, thinly sliced
To Finish
- 2–4 tsp (10–20 ml) Maggi seasoning or light soy sauce, for drizzling
Step-by-Step Instructions
Step 1: Make the quick pickles (Do Chua)
In a bowl or measuring jug, stir together 1/2 cup rice vinegar, 1/2 cup water, 3 tbsp sugar, and 1 tsp kosher salt until dissolved. Pack the julienned carrot and daikon into a pint jar or small container. Pour the brine over to submerge. Cover and let sit at room temperature for 30 minutes (or refrigerate 2 hours for crisper pickles). Drain well before assembling so the bread stays crisp.
Step 2: Marinate the lemongrass pork
In a medium bowl, mix lemongrass, garlic, shallot, fish sauce, soy sauce, sugar, honey, oil, and black pepper. Add the thinly sliced pork and coat thoroughly. Marinate 30 minutes at room temperature, or up to 24 hours refrigerated (bring to room temperature before cooking).
Step 3: Prep the fresh fixings
Slice the cucumber into thin planks or ribbons. Pick cilantro sprigs and slice chilies thinly. Portion the pâté and mayonnaise so they’re ready to spread. Set out Maggi seasoning or light soy for drizzling.
Step 4: Cook the pork
Heat a cast-iron skillet or grill pan over medium-high heat until very hot (1–2 minutes). Lightly oil the surface if needed. Cook the pork in a single layer 3–4 minutes per side until nicely charred at the edges and cooked to an internal temperature of 145°F (63°C). Transfer to a plate to rest 5 minutes, then slice any larger pieces into sandwich-friendly strips.
Alternative methods: Broiler—preheat on High (500–550°F/260–288°C), broil pork on a foil-lined sheet 6–8 minutes, flipping halfway. Air fryer—cook at 400°F (205°C) for 8–10 minutes, shaking once.
Step 5: Refresh the baguettes
Preheat the oven to 350°F (175°C). Place the baguettes directly on the rack and bake for 5 minutes to re-crisp the crust. Cool 2 minutes so they’re easy to handle. Split each baguette lengthwise, cutting 3/4 of the way through. For extra room, pinch out a small amount of the soft interior crumb.
Step 6: Build those layers
Spread about 2 tbsp mayonnaise across both cut sides of each baguette and 1–2 tbsp pâté on one side. Add a generous layer of the grilled pork (or 2–3 oz cold cuts). Drizzle each sandwich with 1/2 tsp Maggi seasoning or light soy sauce. Lay in cucumber planks, then add about 1/4 cup well-drained pickles. Finish with cilantro sprigs and sliced chilies. Close the sandwich and give it a gentle press.
Step 7: Serve and enjoy
Serve immediately while the bread is crackly. If taking to-go, wrap snugly in parchment. The sandwich is best within 15–20 minutes of assembly for maximum crunch.
Pro Tips
- Use Vietnamese-style baguettes if you can: they’re lighter and extra crackly. Refreshing them in a hot oven is key to the signature texture.
- Drain pickles well and pat cucumbers dry—excess moisture softens the crust.
- Spread mayo and pâté edge-to-edge to create a “fat barrier” that protects the bread from juicy fillings.
- Finely mince lemongrass (tender inner stalk only); a food processor or microplane makes quick work and releases more fragrance.
- For deep char on pork, avoid overcrowding the pan and don’t fuss—let one side sear before flipping.
Variations
- Classic deli-style: Skip grilling and use 8 oz mixed Vietnamese cold cuts (cha lua, head cheese, ham).
- Chicken or tofu: Substitute thin-sliced chicken thighs or firm tofu slabs with the same lemongrass marinade and cook to 165°F (74°C) for chicken; crisp tofu to golden.
- Extra-spicy: Add a swipe of chili crisp or sriracha to the mayo.
Storage & Make-Ahead
Keep components separate. Do Chua keeps 2 weeks refrigerated in its brine. Marinate pork up to 24 hours; cooked pork keeps 3 days in an airtight container (reheat quickly to warm). Baguettes are best day-of; refresh 5 minutes at 350°F (175°C) before assembling. Assemble sandwiches just before eating to preserve crunch. For packed lunches, carry fillings and bread separately and assemble when ready.
Nutrition (per serving)
Approximate for grilled pork version: 780 calories; 28 g protein; 72 g carbohydrates; 36 g fat; 4 g fiber; 1,550 mg sodium. Values will vary based on bread size, spreads, and protein choice.
