Classic Vietnamese Bánh Mì Sandwich

Ingredients

• 4 Vietnamese baguettes (or small French baguettes)
• 300g pork belly or pork loin, thinly sliced
• Pork marinade: 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar, 2 garlic cloves minced, 1 tsp sesame oil
• Pickled daikon and carrots: 1 cup each julienned, 1/4 cup rice vinegar, 2 tbsp sugar, 1 tsp salt
• Mayo: 4 tbsp mayonnaise
• Pâté: 4 tbsp liver pâté (store-bought)
• Fresh cilantro sprigs
• Sliced cucumber
• Sliced fresh chilies
• 2 tbsp soy sauce for drizzling

Instructions

1. 1

   Make pickled vegetables: toss daikon and carrots with salt. Rest 10 minutes, squeeze out liquid. Combine vinegar, sugar, and 1/4 cup water. Pour over vegetables. Rest at least 30 minutes (or overnight).

2. 2

   Marinate pork slices for at least 30 minutes.

3. 3

   Cook pork in a hot pan or grill over high heat until caramelized at the edges, about 3-4 minutes per side.

4. 4

   Slice baguettes lengthwise without cutting all the way through. Toast lightly if desired.

5. 5

   Spread mayo on one side, pâté on the other.

6. 6

   Fill with pork, pickled vegetables, cucumber slices, cilantro, and fresh chilies.

7. 7

   Drizzle a little soy sauce inside before closing. Serve immediately.