Ingredients:

  • 1 cup (240 ml) water
  • ½ cup (120 ml) white vinegar
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon kosher salt
  • 1 medium carrot, peeled and julienned (approx. 1 cup)
  • 1 medium daikon radish, peeled and julienned (approx. 1 cup)
  • 1 pound (450g) pork shoulder, thinly sliced (about ¼ inch thick)
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon ground black pepper
  • 1 teaspoon sesame oil
  • ½ cup (120 ml) mayonnaise
  • 1-2 tablespoons Sriracha (depending on spice preference)
  • 1 teaspoon lime juice
  • 4 bánh mì baguettes (or crusty rolls, about 6 inches long)
  • ½ cup fresh cilantro leaves
  • ½ cup thinly sliced cucumber
  • 2-3 jalapeños, thinly sliced (optional)
  • Pâté (optional)

Instructions:

  1. Make the Pickled Vegetables: Combine water, vinegar, sugar, and salt in a saucepan. Bring to a boil, then reduce heat and simmer until sugar dissolves. Pour over julienned carrots and daikon in a bowl. Let sit for at least 30 minutes, or up to several hours.
  2. Prepare the Pork Marinade: In a bowl, whisk together soy sauce, fish sauce, brown sugar, garlic, pepper, and sesame oil.
  3. Marinate the Pork: Add pork slices to the marinade and toss to coat evenly. Let marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
  4. Grill the Pork: Preheat grill or grill pan to medium-high heat. Grill pork slices in batches until cooked through and slightly charred, about 2-3 minutes per side. Ensure an internal temperature of 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.
  5. Make the Spicy Mayo: In a small bowl, combine mayonnaise, Sriracha, and lime juice. Stir well.
  6. Assemble the Bánh Mì: Cut the baguettes in half lengthwise. Spread a thin layer of pâté (if using) on the bottom half of each baguette. Spread spicy mayo on both halves of the baguette.
  7. Fill the Bánh Mì: Layer grilled pork, pickled vegetables (squeeze out excess liquid), cilantro, cucumber, and jalapeños (if using) onto the bottom half of each baguette.
  8. Serve: Close the sandwiches and serve immediately.