Vietnamese Banh Mi

The balance of rich pâté and pork against sharp pickled vegetables is the whole point — don't skip the quick-pickle step even though it takes a little extra time.

Instructions

1. 1

   Make the quick pickle: combine the carrots and daikon in a bowl. In a separate small bowl, whisk together the rice vinegar, sugar, and salt until dissolved, then pour over the vegetables. Let sit for at least 30 minutes, tossing occasionally, while you prepare everything else.

2. 2

   In a bowl, combine the sliced pork with the soy sauce, fish sauce, brown sugar, and garlic. Let marinate for 15–20 minutes at room temperature.

3. 3

   Heat the vegetable oil in a skillet over medium-high heat. Add the marinated pork and cook, stirring occasionally, until browned and cooked through, 6–8 minutes. Set aside.

4. 4

   Slice open each baguette section lengthwise, without cutting all the way through, to create a pocket. If the bread is very soft, toast it briefly in the oven for a few minutes to crisp the crust.

5. 5

   Spread mayonnaise generously on one side of each baguette, and pâté on the other side if using.

6. 6

   Layer the cooked pork into each baguette.

7. 7

   Drain the pickled carrots and daikon well and pile them on top of the pork.

8. 8

   Add cucumber slices, jalapeño slices, and a handful of cilantro sprigs.

9. 9

   Drizzle with a little soy sauce or Maggi seasoning to taste, and serve immediately.