Bánh Mì
773kcal37.6g protein28.7g fat87.4g carbs~$2.55/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, egg, soy, fish · only in an optional ingredient: dairy
Restrictions
Containsgluten · egg · soy · fishIt is in an ingredient you cannot leave out.
Only if you add itdairy (butter)Leave that ingredient out and the dish does not have it.
Diets
No alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 lb |  pork shoulder (sliced 1/4 inch thick) |
| 1 ½ tbsp |  fish sauce |
| 1 tbsp |  sugar (for the marinade) |
| 2 clove |  garlic (minced) |
| 1 unit |  shallot (minced) |
| 1 tsp |  soy sauce |
| ½ tsp |  black pepper (coarse) |
| 1 tbsp | vegetable oil |
| 1 cup |  daikon (julienned) |
| 1 cup |  carrot (julienned) |
| 1 tsp | salt |
| ½ cup |  distilled vinegar |
| ½ cup | water (warm) |
| 3 tbsp | sugar (for the brine) |
| 2 unit |  baguette (light, thin-crusted, 8-inch) |
| 3 tbsp |  mayonnaise |
| 3 tbsp |  liver pâté |
| 1 unit |  cucumber (cut into long spears) |
| ½ cup |  cilantro (whole sprigs) |
| 1 unit |  serrano chili (sliced thin) |
Optional
Not counted above. The dish works without them.
| 1 tsp |  Maggi seasoning |
| 1 tbsp |  butter (softened) |
| 2 tbsp |  scallion (slivered) |
Steps
- Season15 minroom temperature, in a colanderdaikon + carrot + salt, tossed and left to weep, then squeezed gently and rinsed — pulling the water out first is what keeps the shreds crunchy for days and stops them from diluting the brine into something flat
- Pickle30 minroom temperature, submergedsalted vegetables + vinegar + water + sugar (brine stirred until the sugar dissolves), pressed under the liquid; 30 minutes is enough to sour the surface while the core stays raw and snapping. Anything left uncovered above the brine browns and turns slack, and a longer soak crosses into fermented daikon, which smells strongly of sulfur and belongs to a different sandwich
- Marinate30 minrefrigeratedpork + fish sauce + sugar + garlic + shallot + soy sauce + black pepper + oil — the sugar is structural, not just sweet: it is what browns in the oven, and fish sauce carries salt deep into thin slices in half an hour
- Roast20 min475°F, on a rack over a sheet panmarinated pork in a single uncrowded layer, turning once — the rack lets the rendered juices fall away so the surface can dry and caramelize; slices touching each other release steam and come out grey and boiled instead of lacquered
- Rest5 minloosely coveredroasted pork, then slice across the grain — cutting it straight from the oven pushes the juice onto the board and the bread goes dry
- Toast4 min400°F oven, split lengthwisebaguettes, cut nearly through and hinged open, until the crust shatters under a thumbnail. A soft loaf compresses when you bite and squeezes the filling out the far end; a crisp shell is the only thing holding the sandwich together
- Top3 minwarm breadbaguette + mayonnaise on the top face + pâté on the bottom face — the two fats are a waterproof layer between the crumb and the wet pickle, which is why the sandwich survives an hour in a bag. Then + sliced pork + drained pickled daikon and carrot + cucumber spears + cilantro sprigs + serrano + a shake of Maggi, closed and pressed once firmly