I don’t know exactly what made me decide to make banh mi for dinner recently. I think I was craving them and knew that I had some carrots and cucumbers in the fridge. So I went on a Google quest to look for recipes on how to make banh mi at home. There is a surprisingly few amount of Vietnamese banh mi baguette recipes out there–I went for one that was detailed and reasonably easy to make. I’m not going for 100% authenticity here, mainly because I know it’s not possible to do at home. But the results of this baguette recipe were SO FREAKIN’ GOOD. Crispy on the outside with a nice and fluffy interior. Please ignore my total bread scoring fail; we don’t have any sharp cutters or razors to slash the dough well enough…
I whipped up the pork with some fail-proof Asian seasonings and it was the perfect pairing with the pickled carrots and onions. I also had some leftover roasted garlic aioli I made the day before and used that as the mayo-based sauce. It was honestly so delicious–I was incredibly pleased with this meal. I don’t often say that about my cooking but this is a definite winner in my book. J and I both had 1.5 sandwiches because
we’re gluttons it was that good. Don’t let the daunting amount of components deter you!! I promise it’s worth it.
Roasted Garlic Aioli
- 1 bulb of garlic
- Olive oil
- Salt and pepper, to taste
- 1/4 cup mayonaise
- 1/2 lemon, juiced
- 1 carrot
- 1 small sweet onion
- 1 small daikon
- 1/2 cup rice vinegar
- 3 tablespoons pure cane sugar
- 1 tablespoon sesame oil
- 1/2 pound pork loin, minced
- 1 small sweet onion, diced
- 1 clove garlic, minced
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1/8 teaspoon five spice seasoning
- 1/4 teaspoon black pepper
- 1 tablespoon sesame seeds
- Red chili flakes, optional
- 1 small cucumber, thinly sliced
- 1 small fresh jalapeno, thinly sliced
- 1 handful cilantro, chopped
I followed Danang Cuisine’s recipe to a T. Her video is really helpful too.
Roasted Garlic Aioli
- Preheat the oven to 400 F.
- Chop off the top of the garlic bulb just so the tops of the cloves are showing. Drizzle with a bit of olive oil and sprinkle with salt.
- Wrap in aluminum foil and roast for 30-40 minutes until golden brown.
- Carefully remove the cloves of garlic into a small bowl.
- Add the mayo and lemon juice and stir until all is incorporated and the garlic cloves are mashed. Season to your liking with salt and pepper.
- Cut up carrot, onion, and daikon into small matchsticks and place in small bowl.
- Sprinkle a generous amount of salt over the veggies and massage for a few minutes until the salt starts to draw moisture out. Let sit for 5-10 minutes until liquid pools at the bottom.
- Strain the vegetables and rinse thoroughly with water.
- Return back to bowl and stir in vinegar and sugar until dissolved. Cover and let set for at least an hour before serving. Place into a jar and refrigerate for storage.
- Heat oil in a skillet and add onions and garlic. Saute over medium heat until translucent and fragrant.
- In a bowl, mix together the pork and all the rest of the ingredients.
- Turn the heat high and add all of the pork mixture into the skillet. Let the pork cook and caramelize on the bottom before flipping. Turn the heat down to medium and cook the meat until brown and fully done.
- Slice the baguettes in half, leaving a “hinge” to stuff the ingredients in.
- Add a layer of the roasted garlic mayo, then add the pork.
- Stuff the rest of the sandwich with your desired amount of the pickled veggies, cucumber, jalapeno, and cilantro. Enjoy!