Banh Mi Recipe — How to Make Hoi An's Best Vietnamese Sandwich
This banh mi recipe comes straight from the source, Bánh Mì Phuong, where for three months we watched this amazing Vietnamese-style demi-baguette get filled with porky delights and tart pickles several times a week.
- 1 demi-baguette
- pork liver pâté
- 1 cucumber sliced thin
- 1/4 bunch coriander
- 1 banana chilli thinly sliced
- handful of pickled carrots and daikon
- slices of char siu pork belly or tenderloin or both
- chilli sauce or chilli paste
Preheat oven to 180 degrees C
Place the baguettes in the oven until warm — usually about a minute.
Slice the baguette lengthways but don’t cut all the way through.
Spread the pâté on the bottom half of the baguette and mayonnaise on the top half.
Add the cucumber slices on top of the pâté and then slices of the char siu pork.
Add the chilli slices, pickled carrots and daikon and then the coriander.
Add chilli sauce or chilli paste to your taste.
Serving: 1g | Calories: 531kcal | Carbohydrates: 85.3g | Protein: 15.2g | Fat: 9.9g | Saturated Fat: 2.5g | Polyunsaturated Fat: 7.4g | Trans Fat: 0g | Cholesterol: 42mg | Sodium: 2926mg | Fiber: 6.3g | Sugar: 66.8g