Banh Mi Recipe

5 from 1 vote

This banh mi sandwich recipe is made completely from scratch with light, crispy baguettes, creamy chicken liver pâté, caramelized pork belly, and crunchy pickled vegetables. The sweet, savory, tangy, rich, and fresh flavors are perfectly balanced, creating the best sandwich you'll ever taste!

Prep Time45

Cook Time2 15

Proofing/Pickling Time2

Total Time5

Course: Main Course

Cuisine: Vietnamese

Keyword: banh mi, banh mi recipe, banh mi sandwich, how to make banh mi

Servings: servings (1/2 sandwich each)

Equipment

1 Stand Mixer Fitted with a Dough Hook
1 Dough Scraper
2 Baguette Trays or Large Baking Sheets
Parchment Paper
Nonstick Cooking Spray
1 Bread Lame or Sharp Knife
1 Cast-Iron Pan
1 Large Frying Pan
1 Blender
1 Instant-Read Thermometer
1 Wire Cooling Rack
3 (8-ounce/240-mililleter) Jars or Airtight Containers
1 Dutch Oven
1 Pair of Tongs
1 Vegetable Peeler
1 Julienne Peeler or Mandoline
1 Spray Bottle, Optional

Ingredients

Soft Baguettes:

4 ½ teaspoon instant yeast
2 cup tepid water
7 cup very strong high-protein bread flour
¼ cup caster sugar
2 ¼ teaspoon fine salt
3 tablespoon + 1 teaspoon neutral oil
2 tablespoon fresh lime juice about 1 lime

Chicken Liver Pâté:

17 ounce chicken liver
1 cup whole milk for soaking
⅔ cup unsalted butter softened and divided
2 shallot peeled and sliced
2 garlic clove peeled and crushed
3 tablespoon + 1 teaspoon Shaoxing wine
1 teaspoon fine salt
½ teaspoon ground white pepper
2 ¼ teaspoon granulated sugar
2 teaspoon fish sauce
½ teaspoon Chinese five-spice powder

Caramelized Vietnamese Pork:

½ cup granulated sugar
2.2 pound skin-on pork belly cut into 2-inch (5-centimeter) cubes
1 shallot thinly sliced
3 cup coconut water
2 tablespoon fish sauce
1 tablespoon dark soy sauce
1 whole star anise
½ teaspoon black pepper freshly cracked, plus more to taste
1 red bird’s eye chili thinly sliced
fresh lime juice or rice vinegar as needed for balancing the flavor

Pickled Daikon and Carrot:

1 medium carrot peeled
½ medium daikon radish peeled
¼ cup caster sugar
1 tablespoon kosher salt
½ cup rice vinegar
1 cup water

For Assembly:

8 soft baguette
½ cup Vietnamese mayonnaise or Kewpie mayonnaise
chicken liver pâté
1 large cucumber peeled into ribbons
caramelized Vietnamese pork
pickled daikon and carrot drained
1 cup fresh cilantro leaves loosely packed
1 red bird’s eye chili thinly sliced

US Customary - Metric

Instructions

Make the Soft Baguettes:

Add the instant yeast to the tepid water and stir to combine. Let stand for five minutes.
4 ½ teaspoon instant yeast, 2 cup tepid water
Add the flour, sugar, salt, and oil to the bowl of a stand mixer fitted with the dough hook.
7 cup very strong high-protein bread flour, ¼ cup caster sugar, 2 ¼ teaspoon fine salt, 3 tablespoon + 1 teaspoon neutral oil
Pour in the yeast mixture and lime juice, scraping the container to make sure all of the yeast is added.
2 tablespoon fresh lime juice
Mix on medium speed until the ingredients come together into a dough.
Continue kneading on medium speed for about ten minutes, or until the dough is smooth and elastic.
Remove the dough hook. Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm spot. Let the dough proof for about two hours, or until doubled in size.
Turn the dough out onto a lightly floured work surface.
Using a dough scraper, divide the dough into eight equal portions, about six and a half ounces (185 gram) each. Shape each portion into a smooth ball.
Line two baguette trays with parchment paper and lightly coat them with nonstick cooking spray or oil. Alternatively, use parchment-lined baking sheets, leaving plenty of space between each baguette.
Flatten each dough ball into an approximately six-inch (15-centimeter) oval.
Fold one long side into the center. Fold the opposite side into the center, then pinch the seam together to create a baguette shape.
Transfer the shaped dough to the prepared trays and repeat with the remaining dough.
Lightly spray the tops with nonstick cooking spray to prevent sticking. Cover loosely with plastic wrap and place in a warm spot.
Let proof for about one hour, or until doubled in size.
Toward the end of the proofing time, preheat the oven to 440°F (230°C). Place a cast-iron pan on the bottom rack of the oven while it preheats.
Bring about two cups (480 milliliters) of water to a boil for creating steam in the oven.
Remove the plastic wrap from the baguettes. Using a bread lame or sharp knife, make three diagonal scores across the top of each baguette.
Generously mist the baguettes with water using a spray bottle. Alternatively, lightly flick water over the dough with a pastry brush.
Carefully pour the boiling water into the preheated cast-iron pan to create a steam-rich environment.
Place the baguettes on the top oven rack and bake for eight minutes.
Rotate the trays if necessary to ensure even browning.
Carefully remove the pan of water. Continue baking the baguettes for another five minutes, or until golden and crisp.
Transfer the baguettes to a wire rack and let cool completely.

Make the Chicken Liver Pâté:

Place the chicken livers in a bowl and cover with the milk. Refrigerate and soak for one hour.
17 ounce chicken liver, 1 cup whole milk
Melt about one tablespoon (14 grams) of the butter in a large frying pan over medium heat. Add the shallots and garlic and sauté until softened and fragrant.
⅔ cup unsalted butter, 2 shallot, 2 garlic clove
Drain the chicken livers and discard the milk.
Add another one tablespoon (14 grams) butter to the pan, followed by the drained chicken livers. Cook until nicely caramelized on the outside while remaining slightly pink in the center.
Check the thickest liver with an instant-read thermometer. It should reach an internal temperature of 160°F (71°C).
Add the Shaoxing wine to the pan and deglaze, scraping up any browned bits from the bottom.
3 tablespoon + 1 teaspoon Shaoxing wine
Transfer the liver mixture to a blender. Add the remaining butter, salt, white pepper, sugar, fish sauce, and five-spice powder.
1 teaspoon fine salt, ½ teaspoon ground white pepper, 2 ¼ teaspoon granulated sugar, 2 teaspoon fish sauce, ½ teaspoon Chinese five-spice powder
Blend until completely smooth.
Transfer the pâté to clean jars or airtight containers. Let cool, then refrigerate until chilled and set.

Make the Caramelized Vietnamese Pork:

Place a Dutch oven over medium heat. Add the sugar and cook until it melts and develops a golden-brown caramel. Watch carefully to prevent the caramel from burning.
½ cup granulated sugar
Add the pork belly and sliced shallot. Stir carefully to coat the pork in the caramel.
2.2 pound skin-on pork belly, 1 shallot
Add the coconut water, fish sauce, dark soy sauce, star anise, black pepper, and sliced chili. Stir to combine.
2 tablespoon fish sauce, 1 tablespoon dark soy sauce, 3 cup coconut water, 1 whole star anise, ½ teaspoon black pepper, 1 red bird’s eye chili
Reduce the heat to low.
Cover and gently braise for about one and a half hours, or until the pork is very tender and easily pulls apart when pressed with tongs.
Remove the lid and simmer until the remaining braising liquid has reduced by about half.
Use tongs to shred the pork, then fold it through the reduced cooking liquid.
Taste and adjust the seasoning as needed. The pork should have a balance of sweet, salty, and mildly spicy flavors. If it tastes too sweet, add a squeeze of fresh lime juice or a splash of rice vinegar.
fresh lime juice or rice vinegar

Make the Pickled Daikon and Carrot:

Julienne the peeled carrot and daikon radish using a julienne peeler or mandoline.
1 medium carrot, ½ medium daikon radish
Transfer the vegetables to a bowl. Add the sugar and salt and gently massage them into the vegetables with your fingers.
¼ cup caster sugar, 1 tablespoon kosher salt
Add the rice vinegar and water and stir to combine.
½ cup rice vinegar, 1 cup water
Transfer the vegetables and pickling liquid to a jar or airtight container.
Refrigerate for at least one hour. For the best flavor, refrigerate overnight.
Drain well before assembling the sandwiches.

Assemble the Bánh Mì:

Slice each baguette lengthwise without cutting all the way through.
8 soft baguette
Open the baguette and spread about one tablespoon (15 milliliters) of mayonnaise over the top half.
½ cup Vietnamese mayonnaise or Kewpie mayonnaise
Spread a generous layer of chicken liver pâté over the bottom half.
chicken liver pâté
Add several cucumber ribbons.
1 large cucumber
Add a generous portion of the caramelized shredded pork.
caramelized Vietnamese pork
Top with the drained pickled daikon and carrot.
pickled daikon and carrot
Finish with fresh cilantro and sliced bird’s eye chili to taste.
1 cup fresh cilantro leaves, 1 red bird’s eye chili
Serve immediately.

Video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

Storage: Store the baguettes, pork, pâté, and pickled vegetables separately. Refrigerate the pork and pâté in airtight containers for up to three days and the pickled vegetables in their brine for up to two weeks. Store the baguettes at room temperature for up to two days.

Nutrition