Chestnut Free Classic Banh Mi
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Learn more →Ingredients
4 servings
For the quick pickles
- ½ cup rice vinegar
- ½ cup water
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 medium daikon radish (about 8 oz), peeled and cut into matchsticks
- 2 medium carrots, peeled and cut into matchsticks
For the pork
- 1 lb pork tenderloin, thinly sliced against the grain
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp granulated sugar
- 2 cloves garlic, minced
- 1 tsp sesame oil
- ½ tsp black pepper
- 1 tbsp neutral oil (such as canola or vegetable oil)
For assembly
- 4 vietnamese-style baguettes or 2 standard baguettes, each cut into 10-inch sections
- ¼ cup mayonnaise
- 2 oz pork liver pâté
- 1 small cucumber, thinly sliced on the bias
- ½ cup fresh cilantro sprigs
- 1–2 jalapeños, thinly sliced into rounds
- 2 tsp maggi seasoning sauce (optional)
Instructions
- 1
Combine the rice vinegar, water, sugar, and kosher salt in a small saucepan over medium heat, stirring until the sugar and salt fully dissolve, about 2 minutes. Remove from heat and let the brine cool for 5 minutes.
- 2
Place the daikon and carrot matchsticks in a medium bowl and pour the warm brine over them. Press the vegetables down so they are submerged, then let them pickle at room temperature for at least 30 minutes. The vegetables should soften slightly and turn lightly translucent at the edges.
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