Ingredients:

  • 1 large carrot (approx. 150 g), julienned
  • 1 medium daikon radish (approx. 200 g), julienned
  • 120 ml (½ cup) white distilled vinegar (5% acidity)
  • 120 ml (½ cup) filtered water
  • 50 g (¼ cup) granulated sugar
  • 1 tsp fine sea salt
  • 600 g (1.3 lbs) thinly sliced pork shoulder
  • 4 cloves garlic, minced
  • 1 stalk lemongrass (white part only), finely minced
  • 2 Tbsp fish sauce
  • 1 Tbsp dark soy sauce (for colour)
  • 2 Tbsp granulated sugar or brown sugar
  • 1 tsp freshly ground black pepper
  • 1 Tbsp vegetable oil
  • 4 medium Bánh Mì baguettes
  • 4 Tbsp mayonnaise (preferably Kewpie)
  • 4 Tbsp pork or chicken liver pâté (optional)
  • Maggi Seasoning Sauce (or light soy sauce), for drizzling
  • 1 medium cucumber, sliced into thin spears
  • 1–2 fresh jalapeño or bird’s eye chillies, thinly sliced
  • 1 bunch fresh coriander/cilantro (about 30g)
  • Crispy fried shallots (optional)

Instructions:

  1. Prepare the Quick Pickles (Dỗ Chua): Julienne the carrot and daikon radish. In a small saucepan, combine vinegar, water, sugar, and salt; heat gently until dissolved. Pour the lukewarm brine over the vegetables. Refrigerate for a minimum of 30 minutes, then drain thoroughly before use.
  2. Marinate the Pork (Thịt Nướng): Ensure the pork is sliced thinly. In a large bowl, mix minced garlic, lemongrass, fish sauce, dark soy sauce, sugar, pepper, and vegetable oil. Add the pork slices and mix thoroughly. Cover and refrigerate for at least 30 minutes.
  3. Prepare the Spreads and Bread: Slice the cucumber and chillies, and separate the cilantro. Preheat the oven to 180°C (350°F). Slice the baguettes lengthwise. Briefly heat the baguettes in the oven for 2–3 minutes to refresh the crisp crust.
  4. Cook the Pork: Heat a grill pan or outdoor grill over medium-high heat and lightly oil it. Place the pork slices onto the hot grill in a single layer. Cook for 3–5 minutes per side until deeply caramelized and cooked through. Remove and set aside.
  5. Assembly: Open the warm baguette. Spread pâté (if using) on one side and mayonnaise on the other. Layer a generous portion of the grilled pork, followed by the well-drained Dỗ Chua, cucumber spears, sliced chillies, and fresh coriander. Drizzle a few drops of Maggi Seasoning Sauce over the filling. Close the sandwich and serve immediately.