Bánh mì with roasted pork

Tangy freshness meets roasted flavor

Bánh mì literally means ‘bread’ and is also used in Vietnam to refer to a filled baguette. The sandwich was shaped by the French baguette, but its fillings and the way its flavors are combined are distinctly Vietnamese. There is no single definitive version: the meat, fillings and sauces vary by vendor and region. This version uses roasted pork, a thin layer of mayonnaise, cucumber, cilantro, and pickled carrot and daikon. The aim isn’t to combine every possible filling, but to make a few bold flavors work well together.

The pork is marinated with fish sauce, soy sauce, garlic, honey and Chinese five-spice powder. Fish sauce adds savory depth and salt, while honey helps the surface brown as it roasts. Five-spice powder is potent; a small amount adds warmth without overpowering the other flavors. A thermometer is more useful here than relying on the clock alone: take the meat out of the oven when the center reaches 70 °C, then let it rest. This keeps it juicier and makes it easier to slice thinly.

The pickle adds acidity and a touch of sweetness to balance the pork. Daikon is a long white radish with a mild, fresh flavor; carrot adds color and a softer sweetness. Both are generally available year-round. If you can’t find daikon, the same weight of white radish works well; if you’re shopping at a Dutch supermarket, you can use red radishes instead, though they’ll make the pickle more peppery. Cut the vegetables into thin matchsticks so they take on the flavor quickly and are easy to eat in the bread. Leave them to stand for at least half an hour, but keep them crisp by not leaving them in the warm liquid for hours.

A light, crusty baguette is important: a very firm or thick crust makes the sandwich difficult to eat and can squeeze out the filling. Small Vietnamese baguettes are ideal if you can find them; thin, crusty rolls or small baguettes are a practical substitute. Warm them briefly so the crust crisps up again without drying out the inside. The mayonnaise forms a thin barrier against moisture and makes the filling a little creamier. For a richer, more savory version, you can replace it with pâté.

Assemble just before serving so the bread doesn’t turn soft. Shake off excess liquid from the vegetables and slice the meat thinly, so every bite has something fresh, herby and tender. Serve the bánh mì for lunch or as a simple evening meal, with extra pickled vegetables on the side if you like. Store leftover pork and pickle, covered in separate containers in the refrigerator, and use within three days. Heat the pork through before serving it again; assemble the sandwich only afterward.