Bánh Mì Thịt

Method

1. 1

   Toss the carrot and daikon with 2 tablespoons of sugar, a pinch of salt and the vinegar; press down and pickle at least 20 minutes.

   💡 Squeeze the pickles dry before they go in the bread, or the crust suffers.

2. 2

   Marinate the pork with the fish sauce, remaining sugar and garlic for 15 minutes.

3. 3

   Sear the pork in a very hot pan in two batches until caramelized at the edges, about 5 minutes per batch.

4. 4

   Crisp the baguettes in a hot oven for 3 minutes, then split them along the top without cutting through.

   💡 The bread should shatter — a soft roll makes a different sandwich entirely.

5. 5

   Spread pâté on one face and mayonnaise on the other.

6. 6

   Layer in the hot pork, drained pickles, cucumber ribbons, a fistful of coriander and chili slices to taste, and press gently shut.