Banh mi

Vietnamese pork sandwiches? Say no more.

I am a huge fan of this sandwich. The pork is crazy good, the pickled veggies are super flavorful, and it’s surprisingly fast to throw together. Little kids or picky persons might prefer plain bread, some cut-up pork, and some sliced cucumbers (or their preferred veggie) on the side. But I love it like this:

Not pictured: au jus

Traditional banh mi has a few more elements than the one we’re making today, including pâté, which, if you can find it, will add a distinctive flavor to the mix. (The pâté and baguette are from the French colonial influence on Vietnam, from where the banh mi hails). I left off the pâté for affordability and because I was pretty sure my family wouldn’t eat it (and also, I’m not even sure it is sold here?), but these banh mi still had tons of flavor.

Note: if you use bread rolls, I recommend toasting them first as they can get pretty soggy (the pork is very moist). If you use baguette, you can still toast the bread (I like the flavor that way), but then the au jus is your friend— dipping the sandwich first makes it easier to eat.