Name: Bánh Mì
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 1 medium shallot, finely chopped -; 4 cloves garlic, finely chopped -; 1/4 c. granulated sugar -; 1 1/2 tbsp. fish sauce -; 1 tbsp. neutral oil, such as canola or vegetable -; 1 tbsp. sesame oil -; 1 tbsp. soy sauce -; 1 tsp. dried lemongrass -; Freshly ground black pepper -; 1 1/2 lb. boneless pork shoulder or roast, cut into 1/4"-thick strips against the grain -; 1 1/2 medium carrots (about 8 oz.), grated -; 1/2 daikon radish (about 8 oz.), grated -; 1/2 c. plus 2 tsp. granulated sugar, divided -; Kosher salt -; 1 c. distilled white vinegar -; 1 c. water -; 1/4 c. mayonnaise (preferably Kewpie) -; 4 Vietnamese baguettes or 2 French breads or baguettes, cut into 4 (9") loaves, cut lengthwise, leaving hinge intact -; 1 medium cucumber, peeled and cut into 1/2"-thick spears -; 1 jalapeño, sliced diagonally 1/4" thick -; 12 fresh cilantro sprigs -; Maggi seasoning or soy sauce, for serving -

Ingredients for - Bánh Mì

1. 1 medium shallot, finely chopped

2. 4 cloves garlic, finely chopped

3. 1/4 c. granulated sugar

4. 1 1/2 tbsp. fish sauce

5. 1 tbsp. neutral oil, such as canola or vegetable

6. 1 tbsp. sesame oil

7. 1 tbsp. soy sauce

8. 1 tsp. dried lemongrass

9. Freshly ground black pepper

10. 1 1/2 lb. boneless pork shoulder or roast, cut into 1/4"-thick strips against the grain

11. 1 1/2 medium carrots (about 8 oz.), grated

12. 1/2 daikon radish (about 8 oz.), grated

13. 1/2 c. plus 2 tsp. granulated sugar, divided

14. Kosher salt

15. 1 c. distilled white vinegar

16. 1 c. water

17. 1/4 c. mayonnaise (preferably Kewpie)

18. 4 Vietnamese baguettes or 2 French breads or baguettes, cut into 4 (9") loaves, cut lengthwise, leaving hinge intact

19. 1 medium cucumber, peeled and cut into 1/2"-thick spears

20. 1 jalapeño, sliced diagonally 1/4" thick

21. 12 fresh cilantro sprigs

22. Maggi seasoning or soy sauce, for serving

How to cook deliciously - Bánh Mì

1 . Stage

In a large bowl, whisk shallot, garlic, granulated sugar, fish sauce, neutral oil, sesame oil, soy sauce, lemongrass, and 2 teaspoons pepper. Add pork and toss to coat.

2 . Stage

Cover and refrigerate at least 1 hour or up to 12.

3 . Stage

Set a fine-mesh strainer over a medium heatproof bowl. Place carrot and daikon in strainer; sprinkle with 2 teaspoons granulated sugar and 1 teaspoon salt. Toss and massage vegetables, squeezing out excess liquid as you go, about 2 minutes. Pour out drained liquid and transfer vegetables to bowl; set aside.

4 . Stage

In a small pot over medium-high heat, heat vinegar, water, and remaining 1/2 cup granulated sugar. Cook, stirring frequently, until sugar is dissolved and liquid is steaming, about 2 minutes.

5 . Stage

Pour hot pickling liquid over vegetables. Cover and let sit at least 1 hour.

6 . Stage

Make Ahead: Pickles can be made 2 weeks ahead. Fully submerge vegetables in brine in an airtight container and refrigerate.

7 . Stage

Place racks in center and upper third of oven; preheat to 375º. Line a baking sheet with parchment or foil and set a wire rack on top. Remove pork from marinade and arrange in a single layer on rack.

8 . Stage

Bake pork on center rack until an instant-read thermometer inserted into center of meat registers 150º, 14 to 16 minutes. Switch oven to broil and move baking sheet to top rack. Broil, flipping pork halfway through, until charred on both sides, 5 to 7 minutes.

9 . Stage

Spread 1 tablespoon mayo on bottom of each baguette, then top with pork, pickled vegetables, a cucumber spear, jalapeño slices, and cilantro. Add a few spurts of Maggi or soy sauce.

10 . Stage

Make Ahead: Pork can be broiled 2 days ahead. Store in an airtight container and refrigerate.