Prepare Pickled Vegetables: In a bowl, combine julienned daikon and carrot. Sprinkle with salt and let sit for 15 minutes.
Rinse and Squeeze: Rinse the daikon and carrot under cold water and squeeze out excess moisture.
Make Pickling Liquid: In a separate bowl, whisk together white vinegar, sugar, and water until sugar dissolves.
Combine Pickles: Add the rinsed daikon and carrot to the pickling liquid. Let marinate for at least 30 minutes, or preferably longer.
Marinate Pork: In a bowl, combine sliced pork belly with soy sauce, fish sauce, sugar, minced garlic, minced shallot, black pepper, and sesame oil. Marinate for at least 20 minutes.
Cook Pork: Heat vegetable oil in a pan over medium-high heat. Add the marinated pork and cook until browned and cooked through, about 5-7 minutes.
Prepare Baguettes: Slice each Vietnamese baguette lengthwise, but not all the way through, creating a pocket. You can lightly toast them if desired.
Spread Baguettes: Spread pork pâté on one side of the baguette and mayonnaise and softened butter on the other side.
Assemble Bánh Mì: Fill each baguette with the cooked pork, pickled daikon and carrot, sliced cucumber, fresh cilantro sprigs, and sliced red chili.
Serve: Serve immediately.
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