Photo by Chelsea Kyle, and Ali Nardi
The Banh Mi, arguably the greatest international sandwich, is easy to replicate at home. Letting the pickled radishes and carrots age a few days strengthens their tang and helps balance the rich pork.
Recipe information
Yield
Serves 4
Ingredients
1 long baguette, cut crosswise into four 8" pieces, split and toasted
1/4 cup mayonnaise
2 ounces pâté or liverwurst
2 cups shredded Brown Sugar BBQ Pork Butt
1 jalapeño, thinly sliced
1 cup quick-pickled radishes and carrots from Bo Ssäm
Cilantro leaves with tender stems (for serving)
Preparation
Spread 1 side of each baguette with 1 Tbsp. mayonnaise, and spread the other side of each baguette with pâté, dividing evenly. Pile pork on bottom halves of baguette, and top with jalapeño, radishes and carrots, and cilantro. Close sandwiches.
Recipe notes
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