Ingredients
Scale
- 4 small (6-inch) French baguettes or rolls
- 12 ounces Vietnamese cold cuts (e.g., cha lua or thinly sliced smoked turkey)
- 1 cup prepared pickled carrots and daikon (do chua), drained
- 1/4 cup mayonnaise
- 2 tablespoons liver terrine de légumes (optional, but highly recommended)
- 1/2 cup fresh cilantro sprigs
- 1 jalapeño, thinly sliced
- 1 tablespoon soy sauce (or Maggi seasoning)
Instructions
- Step 1: Preheat the oven or toaster oven to 350°F (175°C). Slice the baguettes horizontally down the middle without cutting all the way through, creating a pocket. Lightly toast the opened baguettes for 2-3 minutes until the bread is warm and crispy on the outside.
- Step 2: Immediately spread the interior of the warm baguettes. Apply a thin layer of liver terrine de légumes on one side of the bread and a generous layer of mayonnaise on the opposite side.
- Step 3: Arrange the protein filling inside the sandwich. Lay the Vietnamese cold cuts or turkey ham slices evenly across the bottom half of the baguette.
- Step 4: Top the meat layer with the pickled vegetables (do chua), ensuring they are well-drained to prevent the bread from becoming soggy. Add the cilantro sprigs and several slices of fresh jalapeño, distributing the spice evenly.
- Step 5: Drizzle a small amount of soy sauce (or Maggi seasoning) over the ingredients for added umami flavor. Gently close the baguette, press down lightly, and serve immediately.
Notes
- To maintain crispness, store all filling components (meat, pickles, herbs) separately from the bread in the refrigerator, assembling the Banh Mi only when ready to eat.
- If you have leftover bread, refresh it by wrapping it in foil and warming it in a 300°F oven for 5 minutes, but never attempt to reheat an assembled sandwich.
- For the best texture, consume the Banh Mi immediately after assembly, perhaps pairing it with a strong Vietnamese iced coffee (cà phê sữa đá) for an authentic street food experience.
- Use the highly recommended liver terrine de légumes not just for flavor, but also as a protective layer under the moist ingredients to help prevent the warm baguette from becoming instantly soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American