Banh Mi Recipe – Eats Now

Name: Banh Mi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces, fluid White Vinegar; ⅓ cups Sugar; 1 Carrot, Julienned; 1 teaspoon Sea Salt; 2-⅔ Tablespoons Soy Sauce, Divided; 1/2 Red Chili; 5 ounces, weight Ground Pork; 2 teaspoons Palm Sugar Or Substitute With White Sugar; 2 teaspoons Fish Sauce; 1/2 Lemongras, White Part Finely Chopped, Green Part Reserved; 1/4 teaspoons Garlic; 2 teaspoons Olive Oil; 2 Baguette Rolls; 4 Tablespoons Mayonnaise; 2 Tablespoons Chicken Liver Pate; 1 Lebanese Cucumber, De-seeded And Sliced Lengthways; 1/2 cups Cilantro (coriander), Sprigs Only; 2 Green (spring) Onions, Green Part Only Cut Into 2 Inch (5cm) Lengths

Servings: persons

3 ounces, fluid White Vinegar
⅓ cups Sugar
1 Carrot, Julienned
1 teaspoon Sea Salt
2-⅔ Tablespoons Soy Sauce, Divided
1/2 Red Chili
5 ounces, weight Ground Pork
2 teaspoons Palm Sugar Or Substitute With White Sugar
2 teaspoons Fish Sauce
1/2 Lemongras, White Part Finely Chopped, Green Part Reserved
1/4 teaspoons Garlic
2 teaspoons Olive Oil
2 Baguette Rolls
4 Tablespoons Mayonnaise
2 Tablespoons Chicken Liver Pate
1 Lebanese Cucumber, De-seeded And Sliced Lengthways
1/2 cups Cilantro (coriander), Sprigs Only
2 Green (spring) Onions, Green Part Only Cut Into 2 Inch (5cm) Lengths

1
First make the pickled carrot.
2
Place vinegar and sugar in a small saucepan and over a medium heat stir until sugar dissolves.
3
Place the carrot in a bowl and pour over the vinegar solution.
4
Add the salt and stir to combine.
5
Stand until cooled and then drain carrot.
6
Discard liquid.
7
Refrigerate until needed.
8
Prepare the garnish by combining 2 tablespoons of the soy sauce and chili and place in a small serving dish.
9
To make the lemongrass pork, combine ground pork, palm sugar, fish sauce, chopped lemongrass, garlic and remaining 2 teaspoons soy sauce.
10
Wrap mixture around the halved lemongrass sticks, making sure the meat mixture is not too thick.
11
Rub the oil over the pork and BBQ or broil/grill for about 35 minutes each side or until golden and cooked through.
12
Remove from heat and allow to cool.
13
Assemble the banh mi.
14
Split the baguette rolls lengthwise.
15
Spread with mayonnaise and pate.
16
Remove the lemongrass sticks and split the pork in half (lengthwise).
17
Divide across the rolls.
18
Add pickled carrot, cucumber, cilantro (coriander) and green (spring) onions.
19
Season with salt and pepper.
20
Add some garnish.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 ounces, fluid White Vinegar, ⅓ cups Sugar, 1 Carrot, Julienned, 1 teaspoon Sea Salt, and more.

Yes, Banh Mi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Banh Mi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions