Vietnamese street food has found a vibrant home in Birmingham, UK, where the classic banh mi—a crusty baguette piled with savory fillings, pickled vegetables, fresh herbs, and a kick of chili—has become a beloved lunch staple. This recipe recreates the bold, balanced flavors of a Birmingham-style banh mi at home, using accessible ingredients and a streamlined method that delivers authentic taste without a trip to the city. The combination of crisp baguette, juicy grilled pork, tangy pickles, and creamy pâté makes it a satisfying, handheld meal that works for a quick dinner or a weekend project.
Ingredients
- 1 (12-inch/30 cm) baguette (or 4 individual 6-inch/15 cm rolls), preferably with a thin, crisp crust
- 1 lb (450 g) pork shoulder or pork belly, thinly sliced
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 g) brown sugar
- 1 tsp (5 ml) vegetable oil
- 2 cloves garlic, minced
- 1/2 tsp (2 g) black pepper
- 1/4 cup (60 g) chicken liver pâté (or store-bought)
- 1/2 cup (120 g) mayonnaise
- 1/2 cup (120 ml) rice vinegar
- 1/2 cup (120 ml) water
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 g) salt
- 1 large carrot (about 150 g), julienned
- 1 daikon radish (about 150 g), julienned (or use an extra carrot)
- 1 cucumber, sliced into thin strips
- 1 jalapeño or bird’s eye chili, thinly sliced (seeds removed for less heat)
- 1/2 cup (20 g) fresh cilantro leaves
- 1/2 cup (20 g) fresh mint leaves (optional)
Instructions
- Marinate the pork: In a medium bowl, combine the sliced pork, soy sauce, fish sauce, brown sugar, vegetable oil, garlic, and black pepper. Mix well, cover, and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
- Make the pickled vegetables: In a small saucepan, combine the rice vinegar, water, sugar, and salt. Heat over medium, stirring, until the sugar dissolves. Remove from heat and let cool slightly. Place the julienned carrot and daikon in a bowl, pour the warm pickling liquid over them, and let sit for at least 30 minutes. Drain before using.
- Cook the pork: Heat a grill pan or large skillet over medium-high heat. Remove the pork from the marinade, letting excess drip off. Cook the pork in a single layer (work in batches if needed) for 2–3 minutes per side, until browned and cooked through. The pork should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest. Transfer to a plate and keep warm.
- Prepare the baguette: Preheat your oven to 350°F (175°C). Slice the baguette horizontally, leaving one side attached if possible. If using individual rolls, cut them open. Warm the bread in the oven for 3–5 minutes until crisp but not hard.
- Spread the condiments: Spread a thin layer of pâté on the bottom half of the baguette and mayonnaise on the top half. If you prefer a lighter spread, use only mayonnaise or only pâté.
- Assemble the banh mi: Layer the cooked pork on the bottom half, followed by the drained pickled carrot and daikon, cucumber strips, sliced chili, and fresh cilantro and mint leaves. Close the sandwich and press gently.
- Serve immediately: Cut the banh mi into 4 equal portions (or serve individual rolls) and enjoy while the bread is crisp and the fillings are fresh.
Tips
- Bread matters: A true banh mi uses a light, airy baguette with a very thin, crackly crust. If you can’t find one, use a French baguette and bake it briefly to crisp the crust. Avoid thick, chewy bread that overwhelms the filling.
- Pork substitutions: If pork isn’t your thing, use grilled chicken breast (cook to 165°F/74°C) or extra-firm tofu. For tofu, press it well, slice into slabs, and sear in a hot pan with a little oil until golden.
- Pickle ahead: The pickled carrots and daikon can be made up to 3 days in advance and stored in the refrigerator. They actually get better as they sit.
- Control the heat: Bird’s eye chilies are very hot. If you prefer a milder sandwich, use jalapeño and remove the seeds, or omit the chili entirely for a kid-friendly version.
Serving Suggestions
Serve the banh mi as a standalone lunch or dinner, accompanied by a light soup like Vietnamese canh chua (sour soup) or a simple green salad. For a full street-food experience, add a side of crispy spring rolls or a bowl of pho. Iced Vietnamese coffee (cà phê sữa đá) makes a perfect beverage pairing.
Variations
- Grilled lemongrass chicken: Substitute the pork with chicken thighs marinated in lemongrass, fish sauce, and a touch of curry powder. Cook to 165°F (74°C).
- Tofu banh mi: Use extra-firm tofu, sliced and pan-seared, then tossed in the same marinade (without the meat). This is a great vegetarian option.
- Spicy sriracha mayo: Mix 2 tablespoons (30 ml) sriracha with 1/2 cup (120 g) mayonnaise for a spicier spread.
- Add extra crunch: Include a few slices of pickled jalapeño or a handful of fried shallots for added texture.
Storage and Reheating
Assembled banh mi are best eaten immediately. If you have leftovers, store the components separately: keep the pork in an airtight container in the refrigerator for up to 3 days, and store the pickles in their liquid for up to 1 week. The bread is best eaten the same day; if it goes stale, refresh it in a 350°F (175°C) oven for 3–4 minutes. To reheat the pork, warm it in a skillet over medium heat until hot (165°F/74°C for leftovers). Reassemble fresh when ready to eat.
Frequently Asked Questions
Can I use a different cut of pork? Yes, pork belly is traditional and fattier, but pork shoulder or even pork loin work well. If using a lean cut, be careful not to overcook it, as it can dry out. Marinating helps keep it moist.
What if I don’t have fish sauce? Fish sauce is key to the savory, umami flavor. If you must substitute, use soy sauce with a splash of lime juice, but the flavor will be less complex. You can find fish sauce in most Asian grocery stores or online.
Can I make the pickles without daikon? Absolutely. Daikon adds a mild, slightly peppery crunch, but you can use all carrot or add thinly sliced cucumber. The pickling liquid will still work perfectly.
How do I keep the baguette from getting soggy? The key is to spread the pâté and mayonnaise directly on the bread, which acts as a barrier. Also, drain the pickles well before adding them. Assemble the sandwich right before serving, not ahead of time.
Is this recipe gluten-free? No, the baguette contains gluten. To make it gluten-free, use a gluten-free baguette or sturdy gluten-free rolls. Ensure your soy sauce and fish sauce are gluten-free as well.
Can I grill the pork outdoors? Yes, a charcoal or gas grill adds a wonderful smoky flavor. Grill over medium-high heat for 2–3 minutes per side, until the pork is cooked through and has nice grill marks.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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