Classic Banh Mi
Classic Banh Mi
Ingredients
For the Banh Mi Baguettes
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil
- as needed water, for spraying
For the Pork Pâté
- 1/2 pound ground pork
- 4 ounces chicken liver, trimmed and minced
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/4 cup milk
- 1 tablespoon brandy or cognac, (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mayonnaise
- 2 large egg yolks
- 1/2 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1 cup vegetable oil
- 1/4 teaspoon salt
For the Crispy Pork Belly
- 1 pound pork belly, skin on
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly and Garnishes
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cucumber, sliced thinly
- 1 cup pickled daikon and carrot (do chua), drained
- 1 red chili, sliced (optional)
Instructions
- 1
For the Banh Mi Baguettes: In a large bowl, combine warm water, yeast, and granulated sugar. Let sit for 5-10 minutes until foamy.
⏱️ 10 min
- 2
Add flour, salt, and vegetable oil to the yeast mixture. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
⏱️ 15 min
- 3
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
Punch down the dough and divide it into 4 equal pieces. Shape each piece into an elongated, baguette-like roll, about 8-10 inches long. Place them on perforated baguette baking trays or a baking sheet lined with parchment paper.
⏱️ 15 min
- 5
Cover the shaped rolls loosely with plastic wrap and let them proof for another 45-60 minutes, or until significantly expanded.
⏱️ 60 min
- 6
Preheat oven to 450°F (230°C). Bake the proofed bread for 20-25 minutes, or until golden brown and crispy. Immediately after removing from the oven, lightly spray the crust with water to enhance crispiness. Let cool completely on a wire rack.
⏱️ 30 min•🌡️ 450
- 7
For the Pork Pâté: In a medium skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
⏱️ 7 min
- 8
Add ground pork and minced chicken liver to the skillet. Cook, breaking up the meat, until no longer pink. Season with salt and pepper. Stir in milk and brandy (if using). Bring to a simmer and cook for 5 minutes.
⏱️ 10 min
- 9
Transfer the mixture to a food processor or blender. Process until a smooth pâté consistency is achieved. Taste and adjust seasoning if needed. Set aside to cool.
⏱️ 5 min
- 10
For the Mayonnaise: In a medium bowl, whisk egg yolks, Dijon mustard, and white wine vinegar until well combined.
⏱️ 2 min
- 11
While continuously whisking, slowly drizzle in the vegetable oil, a few drops at a time initially, then in a thin stream, until a thick, emulsified mayonnaise forms. Season with salt. Set aside.
⏱️ 10 min
- 12
For the Crispy Pork Belly: Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Pat the skin very dry with paper towels. Rub salt and pepper all over the pork belly, especially into the scored skin.
⏱️ 10 min
- 13
Preheat oven to 350°F (175°C). Place the pork belly skin-side up on a wire rack set over a baking sheet. Roast for 1 hour, then increase oven temperature to 400°F (200°C) and roast for another 30-45 minutes, or until the skin is crispy and puffed. Let rest for 10 minutes before dicing into bite-sized pieces.
⏱️ 100 min•🌡️ 350
- 14
To Assemble the Banh Mi: Take a cooled Banh Mi baguette and slice it lengthwise, but not all the way through, creating a pocket.
⏱️ 1 min
- 15
Spread a generous layer of pork pâté on one side of the baguette and a layer of mayonnaise on the other side.
⏱️ 1 min
- 16
Fill the baguette with diced crispy pork belly, fresh cilantro, cucumber slices, pickled daikon and carrot, and sliced red chili (if using).
⏱️ 2 min
- 17
Press the sandwich together and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Banh Mi
For the Banh Mi Baguettes
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil
- as needed water, for spraying
For the Pork Pâté
- 1/2 pound ground pork
- 4 ounces chicken liver, trimmed and minced
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/4 cup milk
- 1 tablespoon brandy or cognac, (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mayonnaise
- 2 large egg yolks
- 1/2 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1 cup vegetable oil
- 1/4 teaspoon salt
For the Crispy Pork Belly
- 1 pound pork belly, skin on
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly and Garnishes
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cucumber, sliced thinly
- 1 cup pickled daikon and carrot (do chua), drained
- 1 red chili, sliced (optional)
Instructions
- 1
For the Banh Mi Baguettes: In a large bowl, combine warm water, yeast, and granulated sugar. Let sit for 5-10 minutes until foamy.
⏱️ 10 min - 2
Add flour, salt, and vegetable oil to the yeast mixture. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
⏱️ 15 min - 3
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
Punch down the dough and divide it into 4 equal pieces. Shape each piece into an elongated, baguette-like roll, about 8-10 inches long. Place them on perforated baguette baking trays or a baking sheet lined with parchment paper.
⏱️ 15 min - 5
Cover the shaped rolls loosely with plastic wrap and let them proof for another 45-60 minutes, or until significantly expanded.
⏱️ 60 min - 6
Preheat oven to 450°F (230°C). Bake the proofed bread for 20-25 minutes, or until golden brown and crispy. Immediately after removing from the oven, lightly spray the crust with water to enhance crispiness. Let cool completely on a wire rack.
⏱️ 30 min•🌡️ 450 - 7
For the Pork Pâté: In a medium skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
⏱️ 7 min - 8
Add ground pork and minced chicken liver to the skillet. Cook, breaking up the meat, until no longer pink. Season with salt and pepper. Stir in milk and brandy (if using). Bring to a simmer and cook for 5 minutes.
⏱️ 10 min - 9
Transfer the mixture to a food processor or blender. Process until a smooth pâté consistency is achieved. Taste and adjust seasoning if needed. Set aside to cool.
⏱️ 5 min - 10
For the Mayonnaise: In a medium bowl, whisk egg yolks, Dijon mustard, and white wine vinegar until well combined.
⏱️ 2 min - 11
While continuously whisking, slowly drizzle in the vegetable oil, a few drops at a time initially, then in a thin stream, until a thick, emulsified mayonnaise forms. Season with salt. Set aside.
⏱️ 10 min - 12
For the Crispy Pork Belly: Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Pat the skin very dry with paper towels. Rub salt and pepper all over the pork belly, especially into the scored skin.
⏱️ 10 min - 13
Preheat oven to 350°F (175°C). Place the pork belly skin-side up on a wire rack set over a baking sheet. Roast for 1 hour, then increase oven temperature to 400°F (200°C) and roast for another 30-45 minutes, or until the skin is crispy and puffed. Let rest for 10 minutes before dicing into bite-sized pieces.
⏱️ 100 min•🌡️ 350 - 14
To Assemble the Banh Mi: Take a cooled Banh Mi baguette and slice it lengthwise, but not all the way through, creating a pocket.
⏱️ 1 min - 15
Spread a generous layer of pork pâté on one side of the baguette and a layer of mayonnaise on the other side.
⏱️ 1 min - 16
Fill the baguette with diced crispy pork belly, fresh cilantro, cucumber slices, pickled daikon and carrot, and sliced red chili (if using).
⏱️ 2 min - 17
Press the sandwich together and serve immediately.
⏱️ 1 min