Bánh Mì (Vietnamese Pork Baguette Sandwich)
Why this recipe works
- Sharp, crisp contrast: Lightly pickled carrot and daikon cut through the rich pork and pâté while keeping the sandwich fresh and crunchy.
- Layered savoury flavour: Soy, lime, garlic, pâté and mayonnaise build depth without needing a long marinade or slow cooking.
- Fast cooking: Thinly sliced pork cooks quickly in a hot pan, giving lightly caramelised edges while keeping the filling tender.
Get the most out of this recipe
Adjust the heat
- For less heat: Remove the chilli seeds before slicing, or use a smaller amount so the herbs and pickles stay prominent.
- For more heat: Add extra fresh chilli at the end rather than cooking it, which keeps the heat sharper and fresher.
Make-ahead tips
- Keep the fillings separate: Store the pork, pickled vegetables and pâté in separate airtight containers, then assemble just before eating.
- Reheat the pork gently: Warm the pork in a frying pan over medium heat until piping hot, adding a little of the juices if needed to keep it glossy.
- Assemble at the last moment: Add mayonnaise, pâté and pickles only when ready to serve so the baguette stays crisp rather than turning soft.
Ingredient notes
- Choose the right baguette: A light, crisp-crusted baguette works best because it holds the fillings without becoming heavy or chewy.
- Cook the liver safely: Chicken liver should be cooked through with no pink in the thickest pieces before it is mashed into the pâté.
- Slice the pork thinly: Thin slices cook quickly and evenly, helping the marinade glaze the meat without making it tough.
Common mistakes
- Avoid crowding the pork: Cook the pork in a single layer so it sears and caramelises instead of steaming in the pan.
- Drain the pickles well: Excess pickling liquid can soften the baguette, so let the vegetables drain before adding them to the sandwich.
Equipment you'll need
Ingredients
Pickles and fillings
Pork and pâté
To serve
Instructions
- In a small saucepan, warm the rice vinegar with the caster sugar over low heat just until the sugar dissolves, then take off the heat. Cut the daikon radish and carrot into fine matchsticks and put them in a bowl. Pour over the warm pickling liquid and leave to lightly pickle for 20 minutes, stirring once or twice.
- Thinly slice the pork tenderloin. Finely grate the garlic, then mix it with most of the soy sauce and the juice of the lime, reserving 1 tbsp soy sauce for finishing the sandwiches. Add the pork, toss well, and leave to marinate while you prep the rest.
- Trim any tough bits from the chicken liver, then cook it in a frying pan over medium heat for 6 to 8 minutes, turning, until browned and just cooked through. Tip into a bowl and mash with a fork until spreadable. Leave to cool slightly so it thickens into a rustic pâté.
- Wipe out the pan, return it to medium-high heat, and cook the marinated pork in a single layer for 3 to 5 minutes, turning, until cooked through and lightly caramelised at the edges. If the pan looks dry, add a spoonful of the marinade to help it glaze. Take off the heat.
- Split the baguette and warm it briefly so the crust is crisp and the inside is soft. Slice the cucumber into thin batons, pick the coriander and mint leaves, and thinly slice the red chilli pepper. Drain the pickled vegetables well.
- Spread mayonnaise over the cut sides of the warm baguette, then add a generous layer of the chicken liver pâté. Pile in the pork, then top with the pickled daikon and carrot, cucumber, herbs, and chilli. Finish with the reserved soy sauce, press gently, and serve straight away.
Recipe notes
Tips
- For the best texture, slice the pork as thinly as you can; chilling it for 10 minutes first makes it easier to cut cleanly.
- If serving children or anyone sensitive to heat, scrape out the chilli seeds before slicing, or use less chilli.
- Chicken liver should be cooked until there is no pink in the thickest pieces; avoid serving undercooked liver to pregnant people, young children, or anyone with a weakened immune system.
Substitutions
- Replace Pork tenderloin with pork chops boneless, sliced very thinly, for a slightly richer filling.
- Replace Rice vinegar with distilled white vinegar for a sharper, cleaner pickle.
- Replace Fresh mint with extra Fresh coriander for a more classic herb profile.
Storage
- Refrigerate up to 2 days
- Keep the cooked pork, pickled vegetables, and chicken liver pâté in separate airtight containers in the fridge. Assemble just before eating so the baguette stays crisp; reheat the pork in a frying pan over medium heat for 2 to 3 minutes until piping hot.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 45min (25min active)
- Difficulty: Medium
- Cuisine: Vietnamese
-
Allergens:
Gluten Soybeans Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Uruguayan Chivito (Steak Sandwich with Egg and Bacon)
Steak sandwich with fried egg, bacon, tomato and mayonnaise
Carnival Doubles Platter (Fried Bara with Curried Chickpeas)
Soft fried bara filled with fragrant curried chickpeas
Sloppy Joes (American Minced Beef Sandwiches)
Toasted buns filled with saucy minced beef, ketchup and mustard
Philly Cheesesteak Sandwich
Cheesesteak roll with beef, onions, peppers and provolone
Prawn Marie Rose Baguette
Baguette filled with prawns in Marie Rose sauce
Muffuletta Sandwich with Olive Salad
Pressed sandwich layered with olive salad, meats and provolone
Vegan Poke Bowl
Vegan poke bowl with tofu, sushi rice and vegetables.
Smoked Trout Salad with Potatoes and Horseradish Dressing
Smoked trout salad with baby potatoes and horseradish dressing
Black Bean and Rice Burrito (Vegetarian)
Vegetarian burrito with black beans, rice, salsa and cheddar
Verdure in Pinzimonio with Bagna Cauda (Raw Vegetables and Warm Anchovy Dip)
Raw vegetables served with warm anchovy and garlic bagna cauda
Roasted Beetroot Buckwheat Grain Bowl with Cucumber and Dill
Buckwheat bowl with roasted beetroot, cucumber and dill
Brown Rice Poke Bowl
Brown rice poke bowl with salmon, avocado and cucumber.
Bánh Mì (Vietnamese Chicken Baguette Sandwich)
Chicken bánh mì with pickled carrot and daikon, pâté and herbs
Vietnamese-French Lemongrass Chicken Baguette
Lemongrass chicken baguette with pickled carrot, daikon and cucumber
Vietnamese Herb Chicken Bowl with Jasmine Rice
Grilled chicken bowl with jasmine rice, herbs and dressing
Bún Chả (Grilled Pork with Rice Vermicelli)
Grilled pork with rice vermicelli, herbs and dipping sauce
Vietnamese Tofu Vermicelli Noodle Bowl with Fresh Herbs
Crisp tofu vermicelli bowl with herbs, peanuts and lime dressing
Vietnamese Spring Roll Bowl (Vermicelli with Prawns and Nuoc Cham)
Vermicelli bowl with prawns, herbs and nuoc cham dressing
You might also like
Modern Coconut Rice Bowl
Coconut basmati rice with mustard seeds and curry leaves
Pot-au-Feu de Boeuf (Boiled Beef and Vegetables in Broth)
Boiled beef and vegetables served in a clear broth
Zampone e Lenticchie (Sausage with Lentils)
Sausage served over lentils with tomato and stock
Saint-Nicolas Cookies (Belgian Spiced Biscuits)
Crisp Belgian spiced biscuits with warm baking spices
Duck à l’Orange (Orange-Glazed Roast Duck)
Roast duck with a glossy orange sauce finished with butter
Bûche de Noël (Yule Log Cake) with Chocolate Buttercream
Chocolate sponge roll filled and coated with chocolate buttercream
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
All-Clad Tri-Ply Stainless Steel Saucepan
- Excellent heat control
- Premium build quality
- Expensive
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
