| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 20g | 5g | 45g |
| sugars | fibre | protein | salt |
| 7g | 3g | 22g | 2g |
It’s often said that food is a universal language, one that connects us across cultures and breaks down linguistic barriers. This spicy, flavorful dish certainly lives up to that promise. The Bánh Mì (Vietnamese Sandwich with Kinh Gioi cilantro) holds a special place in my culinary repertoire. Each element of the sandwich comes together to create a symphony of flavors and textures that is simply irresistible.
Why This Dish Speaks to Me
One of the major reasons I love crafting the Bánh Mì (Vietnamese Sandwich with Kinh Gioi cilantro) is its incredible juxtaposition of flavors and textures. Growing up in Montana, my palate was primarily accustomed to straightforward, hearty dishes. However, as I began exploring more global cuisines, the vibrant and layered flavors of Vietnamese cuisine quickly became a favorite.
The tangy crunch of the pickled carrots and daikon juxtaposed with the soft richness of grilled lemongrass pork is simply divine. Add in the fresh note of sliced cucumber and the kick from jalapeño, and you have a sensational bite. The finishing touch of fresh cilantro and kinh gioi (Vietnamese balm) adds another layer of aromatic brilliance, setting this dish apart from standard sandwiches.
Health Benefits Worth Mentioning
Aside from being a treat for your taste buds, this recipe is surprisingly beneficial for your health. Fresh herbs like cilantro and kinh gioi are packed with antioxidants and essential vitamins. Cilantro, for example, is known for its detoxifying properties and can aid in reducing inflammation. Meanwhile, kinh gioi offers digestive benefits and can help manage nausea.
The pickled vegetables bring necessary probiotics to your meal, promoting gut health. The sandwich also includes lean, grilled lemongrass pork, providing a good source of protein without excess fat. The marriage of protein, fresh vegetables, and antioxidants makes this an excellent choice for a meal that’s both indulgent and nutritious.
Pairing Suggestions and Similar Dishes
This versatile Bánh Mì can be paired with other Asian-inspired dishes or can stand on its own as a complete meal. For those who enjoy Vietnamese flavors, you might find true joy in pairing this sandwich with a light, refreshing Vietnamese Papaya Salad or a cozy bowl of Phở Gà.
For a fun mix, try this dish alongside some Korean Kimchi or Japanese Edamame, adding another layer of complexity and enjoyment to your meal.
What You’ll Need
- 6 baguette rolls
- 1 lb grilled lemongrass pork, thinly sliced
- 1 cup pickled carrots and daikon (do chua)
- 1 cucumber, thinly sliced
- 1 jalapeño, thinly sliced
- 1 cup fresh cilantro
- 1 cup fresh kinh gioi (Vietnamese balm)
- 1/2 cup mayonnaise
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp sugar
- 2 tbsp lime juice
Method
Step One
Preheat your grill to medium-high heat. Grill the lemongrass pork until it is fully cooked and slightly charred. Once done, let it rest for a few minutes and then thinly slice the pork.
Step Two
Cut the baguette rolls in half lengthwise. Lightly toast the baguette rolls on the grill or in an oven until they are crispy on the outside but still soft on the inside.
Step Three
In a small bowl, mix together the mayonnaise, soy sauce, fish sauce, sugar, and lime juice until well combined. This will be your bánh mì dressing.
Step Four
Spread a generous amount of the bánh mì dressing on both sides of the toasted baguette rolls.
Step Five
Layer the grilled lemongrass pork on the bottom half of the baguette roll.
Step Six
Add a generous amount of pickled carrots and daikon (do chua) on top of the pork.
Step Seven
Place thin slices of cucumber and jalapeño over the pickled vegetables.
Step Eight
Top with fresh cilantro and kinh gioi (Vietnamese balm).
Step Nine
Close the bánh mì with the other half of the baguette and press down lightly to secure all the ingredients.
Step Ten
Serve immediately and enjoy your homemade Bánh Mì with Kinh Gioi cilantro.
