Counter 07 · Burgers & Sandwiches
Vietnamese Cold Cut Banh Mi
A crackly, airy baguette spread with pork pate and mayo, layered with Vietnamese pork roll and ham, pickled carrot and daikon, cucumber, cilantro and fresh chili.
- Prep
- 45 min
- Cook
- 5 min
- Serves
- 4
- Level
- Medium
Banh mi dac biet, the special combination, is what most Saigon street stalls are known for, and the cold cut version needs no cooking beyond crisping the bread. Vietnamese baguettes are lighter than French ones, with a thin shell that shatters. Pull out a little crumb so the fillings sit snugly. The quick pickle of carrot and daikon, called do chua, is essential: its sweet sourness balances the rich pate. Make a batch ahead; it keeps for weeks in the fridge.
Method
-
Sprinkle the carrot and daikon with a pinch of salt, massage 1 minute, rinse and squeeze dry. Stir the vinegar and sugar into 1/4 cup warm water, add the vegetables and pickle at least 30 minutes.
-
Heat the oven to 400 F. Crisp the baguettes on the rack for 4 to 5 minutes, until the crust crackles when squeezed.
-
Split each baguette along one side, leaving a hinge, and pull out some of the soft crumb.
-
Spread pate generously on one inside face and mayonnaise on the other. Sprinkle a few drops of soy sauce over the mayo.
-
Layer in the cha lua and ham, then cucumber spears, drained pickles, cilantro sprigs and chili slices.
-
Press closed and eat right away while the bread is still crisp.
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